Zobrazeno 1 - 4
of 4
pro vyhledávání: '"N. G. Sarishvili"'
Autor:
I. M. Gracheva, N. N. Martynenko, Galina I. El-Registan, A. L. Zubov, Vladimir I. Lozinsky, N. G. Sarishvili
Publikováno v:
Applied Biochemistry and Microbiology. 40:158-164
Wine champagnizing, a process involving the use of champagne yeasts immobilized by inclusion into cryogels of polyvinyl alcohol, has been studied. Treatment of yeast cells with the autoregulatory factor d1 was proposed as a means of preventing the ce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::020a11e0365229dd8c5555955140dc1f
https://doi.org/10.1023/b:abim.0000018919.13036.19
https://doi.org/10.1023/b:abim.0000018919.13036.19
Publikováno v:
Mikrobiolohichnyi zhurnal. 40(4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6d4392682338e25be76c26ecb7bc84e3
https://pubmed.ncbi.nlm.nih.gov/723655
https://pubmed.ncbi.nlm.nih.gov/723655
Publikováno v:
Prikladnaia biokhimiia i mikrobiologiia. 11(6)
The effect of sugar and ammonium nitrogen content in the initial nutrient medium as well as the cultivation temperature on the respiration activity and respiratory quotient of yeast used in the champagne manufacture was studied. An addition of ammoni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::556b27d9ac639dcb2a5a26dfd9d29129
https://pubmed.ncbi.nlm.nih.gov/1208427
https://pubmed.ncbi.nlm.nih.gov/1208427
Publikováno v:
Mikrobiologiia. 44(5)
The effect of ammonium ions on the activity of alcohol:NAD-, L-malate:NAD-, L-glutamate:NADP-oxidoreductases was studied in wine yeast during fermentation of wine wort containing 18% of sugar, and also after the biomass cultivated in the conditions o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::419dd8394e45b85bf2ee241fdeb5d9a9
https://pubmed.ncbi.nlm.nih.gov/1207496
https://pubmed.ncbi.nlm.nih.gov/1207496