SACCHAROMYCES-UVARUM-INULYTICUS VAR NOV, A NEW HIGH-CONCENTRATION ETHANOL TOLERANT YEAST FROM RICE WINE

被引：11

作者：

FLOR, PQ ^{[1
]}

HAYASHIDA, S ^{[1
]}

机构：

[1] KYUSHU UNIV,DEPT AGR CHEM,APPL MICROBIOL LAB,FUKUOKA 812,JAPAN

来源：

EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1983年 / 18卷 / 03期

关键词：

D O I：

10.1007/BF00498036

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：148 / 152

页数：5

共 16 条

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[6] MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .13. COMPOSITIONS AND A ROLE OF ASPERGILLUS-ORYZAE PROTEOLIPID AS A HIGH-CONCENTRATION ALCOHOL-PRODUCING FACTOR [J].

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[7] MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .9. FUNCTION OF HIGH-CONCENTRATION ALCOHOL-PRODUCING FACTOR [J].

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[8] RAW STARCH-DIGESTIVE GLUCOAMYLASE PRODUCTIVITY OF PROTEASE-LESS MUTANT FROM ASPERGILLUS-AWAMORI VAR KAWACHI [J].

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[9]

HAYASHIDA S, 1982, AGR BIOL CHEM TOKYO, V46, P1639, DOI 10.1080/00021369.1982.10865300

[10]

HONGO MOTOYOSHI, 1967, NIPPON HOGEIKAGAKU KAISHI, V41, P629

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