1949
DOI: 10.1016/0006-3002(49)90143-2
|View full text |Cite
|
Sign up to set email alerts
|

Growth and fermentation factors for different brewery yeasts

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1

Citation Types

0
9
0

Year Published

1951
1951
1987
1987

Publication Types

Select...
7
1

Relationship

1
7

Authors

Journals

citations
Cited by 10 publications
(9 citation statements)
references
References 6 publications
0
9
0
Order By: Relevance
“…In lyophilized cultures, the large numbers of respiratory deficients in revitalized cultures is a major disadvantage of the technique (1,33 two of the three strains tested, this factor was not a problem in liquid nitrogen preservation.…”
Section: Resultsmentioning
confidence: 99%
See 2 more Smart Citations
“…In lyophilized cultures, the large numbers of respiratory deficients in revitalized cultures is a major disadvantage of the technique (1,33 two of the three strains tested, this factor was not a problem in liquid nitrogen preservation.…”
Section: Resultsmentioning
confidence: 99%
“…To reduce the labor of repeated subculturing, in large collections more cultures are being stored in the freeze-dried state (4,10,13,19,22,23,25,31,32). The major disadvantages of this technique are low viability and the large number of petite variants in revitalized cultures (1,33). Considerable loss may occur during the freeze-drying process, with little further loss during storage, provided the cultures are held at 5 C. Survival is greatly influenced by the suspending medium during freezing (9).…”
Section: Downloaded Frommentioning
confidence: 99%
See 1 more Smart Citation
“…as 6C44 in the Wallerstein Laboratories culture collection, and represents one of the five cultures of brewery top yeasts, examined by Atkin et al (1949). Growth condition.…”
Section: Methodsmentioning
confidence: 99%
“…Individual yeast strains have characteristic vitamin requirements (Atkin et al 1949) and deficiency results in decreased cell yield during the logarithmic phase of growth (Blagodatskaya & Odintsova 1967) as well as reduced fermentation performance . Many yeast strains require inositol for the synthesis of the essential membrane phosphatidylinositol.…”
mentioning
confidence: 99%