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pro vyhledávání: '"Anthony H. Rose"'
Autor:
Anthony H. Rose
Publikováno v:
Journal of Wine Research. 4:43-47
This article reviews the use of preservatives in wine fermentation. Most of the article is devoted to the use of sulphur dioxide in these fermentations. Other preservatives which have been recommended are also referred to briefly. The use of sulphur
Autor:
Anthony H. Rose, Bridget J. Pilkington
Publikováno v:
Yeast. 7:489-494
Saccharomyces cerevisiae was grown anaerobically in media supplemented with myristoleic 14:1(9c), palmitoleic 16:1(9c), oleic 18:1(9c), linoleic 18:2(9,12c), gamma-linolenic 18:3(9,12,15c) or eicosenoic 20:1(11c) acid. Cells from exponential-phase cu
Publikováno v:
Microbiology. 142:1333-1334
Autor:
Anthony H. Rose
Publikováno v:
Journal of Wine Research. 3:143-144
Autor:
Malcolm Stratford, Anthony H. Rose
Publikováno v:
Microbiology. 131:1417-1424
In a medium containing sulphite and sulphate, Saccharomyces cerevisiae TC8 produced H2S from sulphite but not from sulphate which, under these conditions, was not taken up. Production of H2S started with the onset of the stationary phase of growth, a
Effect of Glucose and Long-chain Fatty Acids on Synthesis of Long-chain Alcohols by Candida albicans
Publikováno v:
Microbiology. 134:2131-2137
SUMMARY: Candida albicans, grown aerobically in glucose-containing media, produced C14, c16 and C18 saturated long-chain alcohols only after the end of exponential growth. Contents of C14 alcohols were always lowest, and c16 and c18 alcohol contents