Increased alcohol acetyltransferase activity by inositol limitation inSaccharomyces cerevisiae in sake mash

Author:

Furukawa Keiji,Yamada Tasuku,Mizoguchi Haruhiko,Hara Shodo

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference28 articles.

1. Factors affecting the increase of inositol content of yeast cells in sake mash;Furukawa;Seibutsu- kogaku,1996

2. Effect of yeast acid phosphatase on inositol liberation in sake mash;Furukawa;Seibutsu-kogaku,2001

3. Temperature dependence of vitamin requirements of some brewery yeasts;Amaha;J. Inst. Brew.,1961

4. Influence of vitamins on yeast cell morphology;Takeda;J. Brew. Soc. Jpn.,1962

5. Vitamin requirement of yeast in culture at low temperature;Takeda;J. Brew. Soc. Jpn.,1962

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