Advertisement

Experientia

, Volume 17, Issue 1, pp 40–42 | Cite as

On the inhibition of alcoholic fermentation inBrettanomyces yeasts under anaerobic conditions

  • W. A. Scheffers
Kurze Mitteilungen

Keywords

Fermentation Aldehyde Ketone Anaerobic Condition Alcoholic Fermentation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Zusammenfassung

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

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    M. Th. J. Custers,Onderzoekingen over het gistgeslacht Brettanomyces, Thesis Delft (1940).Google Scholar
  2. 2.
    T. Wikén andO. Richard, Exper.9, 417 (1953).Google Scholar
  3. 3.
    T. Wikén andO. Richard, Antonie van Leeuwenhoek20, 385 (1954); Schweiz. Z. allg. Path. Bakt.17, 475 (1954).PubMedGoogle Scholar
  4. 4.
    T. Wikén, W. A. Scheffers, andA. J. M. Verhaar, to be published before long.Google Scholar
  5. 5.
    T. Wikén, A. J. M. Verhaar, andW. A. Scheffers, to be published before long.Google Scholar
  6. 6.
    T. Wikén andN. Pfennig, Antonie van Leeuwenhoek25, 193 (1959).PubMedGoogle Scholar
  7. 9.
    C. Neuberg, Adv. Carbohydr. Chem.4, 75 (1949).Google Scholar
  8. 7.
    S. Senthe Shanmuganathan, Biochem. J.74, 568 (1960).PubMedGoogle Scholar
  9. 8.
    A. J. Kluyver andM. Th. J. Custers, Antonie van Leeuwenhock6, 121 (1940).Google Scholar

Copyright information

© Birkhäuser Verlag 1961

Authors and Affiliations

  • W. A. Scheffers
    • 1
  1. 1.Laboratory of MicrobiologyTechnological UniversityDelftNetherlands

Personalised recommendations