UPTAKE OF AMINO ACIDS IN BOTTOM FERMENTATIONS-Reference-Cited by-同舟云学术

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UPTAKE OF AMINO ACIDS IN BOTTOM FERMENTATIONS

Published:1969-03-04 Issue:2 Volume:75 Page:181-190
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Palmqvist U.,ÄYräpää T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1969.tb03199.x/fullpdf

Reference34 articles.

1. Biochemical functions of corrinoid compounds. The sixth Hopkins memorial lecture

2. Binns , F.

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1. Amino acid preference and fermentation performance of Pichia kluyveri strains in a synthetic wort;LWT;2024-05

2. Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review;Journal of the American Society of Brewing Chemists;2022-11-16

3. Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations;Food Microbiology;2021-05

4. Effect of the Deletion of Genes Related to Amino Acid Metabolism on the Production of Higher Alcohols by Saccharomyces cerevisiae;BioMed Research International;2020-11-05

5. Peptide (Lys-Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer's yeast during very high-gravity (VHG) wort fermentation;Biotechnology and Applied Biochemistry;2018-01-16

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