Studies on Osmophilic Yeasts Part XII. Characteristic Aspects on the Assimilation and Fermentation of Sugars by Osmophilic Yeasts in the Environment of a High Concentration of Sodium Chloride-Reference-Cited by-同舟云学术

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Studies on Osmophilic Yeasts Part XII. Characteristic Aspects on the Assimilation and Fermentation of Sugars by Osmophilic Yeasts in the Environment of a High Concentration of Sodium Chloride

Published:1961 Issue:5 Volume:25 Page:341-349
ISSN:1881-1280
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

ONISHI Hiroshi

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

https://www.jstage.jst.go.jp/article/bbb1961/25/5/25_5_341/_pdf

Reference14 articles.

1. 1) H. Onishi, This Journal, 21, 143 (1957).

2. 2) H. Onishi, This Journal., 23, 332 (1959).

3. 3) H. Onishi, This Journal., 23, 351 (1959).

4. 4) T. Takahashi and M. Yukawa, Memoirs of the College of Agr., Tokyo Imp. Univ., 5, 227 (1915).

5. 5) Y. Ishimaru, J. Fermentation Technol., 13, 295 (1935).

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3. Production of Polyhydroxy Alcohols by Osmotolerant Yeasts;Economic Microbiology: Primary Products of Metabolism;1978

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5. Osmophilic Yeasts;Advances in Food Research;1963

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