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On the inhibition of alcoholic fermentation inBrettanomyces yeasts under anaerobic conditions

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Zusammenfassung

Der «negative Pasteureffekt» inBrettanomyces-Hefen kann durch O2, Gärprodukte der Hefen, Diäthyläther, Aldehyde, Ketone und andere Carbonylverbindungen, sowie durch DPN beseitigt werden.

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References

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Authors and Affiliations

  1. Laboratory of Microbiology, Technological University, Delft, Netherlands

    W. A. Scheffers

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  1. W. A. Scheffers
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Additional information

The author expresses his thanks to Prof.T. Wikén for stimulating interest, to Mr.C. J. E. A. Bulder for kindly supplying the respiration-deficient strain ofBr. claussenii, and to MissH. Brakman for valuable technical assistance. The author is indebted to the Koninklijke Nederlandsche Gist- en Spiritusfabriek N. V., Delft, for a gift of pure DPN and DPNH. Part of the work was supported by the Delfts Hogeschoolfonds and by the Netherlands Organization for Pure Research (Z. W. O.).

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Scheffers, W.A. On the inhibition of alcoholic fermentation inBrettanomyces yeasts under anaerobic conditions. Experientia 17, 40–42 (1961). https://doi.org/10.1007/BF02157944

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