The effects of elevated temperatures on yeast. I. Nutrient requirements for growth at elevated temperatures.
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Nutritional Requirements↗
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The influence of potassium and sodium ions on the negative Pasteur effect in Brettanomyces claussenii Custers.
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Anions↗
A study of the changes in the physiological properties of Dhar yeast by growing it in cultures containing sucrose, ethyl alcohol or methyl alcohol as source of carbon food.
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Carbon↗
[Inhibition of respiration and glycolysis in yeasts and Ehrlich ascites carcinoma and their dependance on pH].
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Animals↗
The growth of Saccharomycopsis guttulata.
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Culture Media↗
[Variations in the cytochromic spectrum of anaerobically cultured yeast as a function of its growth phases].
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Cytochromes↗
The nature of activated compounds in yeast in an early growth phase.
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Physiological Phenomena↗
The modifying effect of culture age on heat sensitivity of yeast.
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Hot Temperature↗
The behaviour of nucleic acids in synchronously dividing cultures of Saccharomyces cerevisiae.
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Nucleic Acids↗
Interrelationships between a yeast and a bacterium when growing together in defined medium.
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Bacteria↗
The screening of 117 cultures of fungi and yeasts for antiviral and antibacteriophage activity.
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Antiviral Agents↗
Necrogenic potency of yeasts grown on various media.
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Cryptococcus↗
A multipoint inoculator for plating bacteria or yeasts.
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Bacteria↗
VITAMINS from Rhodotorula yeast.
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Humans↗
Tetrazolium overlay technique for population studies of respiration deficiency in yeast.
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Cell Respiration↗
The effect of pH, temperature, and composition of the medium on growth characteristics of Rhodotorula gracilis.
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Basidiomycota↗
Nutrient requirements for growth of the sherry flor yeast, Saccharomyces beticus.
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Saccharomyces↗
Miso. III. Pure culture fermentation with Saccharomyces rouxii.
Excellent miso has been prepared with soybean grits inoculated with a pure culture of Saccharomyces rouxii strain NRRL Y-2547. Pure culture inoculum of this osmophilic yeast was prepared by growing the culture in aerated flasks on a yeast extract medium with a salt concentration equal to that used in the manufacture of miso. It has also been found possible to make miso from whole beans with the above culture. The advantages of pure culture fermentation in producing miso are discussed.
Fermentation↗