Natural Abundance Isotopic Fractionation in the Fermentation Reaction: Influence of the Nature of the Yeast

Author： Vallet C.   Said R.   Rabiller C.   Martin M.L.  

Publisher： Academic Press

ISSN： 0045-2068

Source： Bioorganic Chemistry, Vol.24, Iss.4, 1996-12, pp. : 319-330

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Natural Abundance Isotopic Fractionation in the Fermentation Reaction: Influence of the Fermentation Medium

By Zhang B.L.     Vallet C.   Martin Y.L.   Martin M.L.  

Bioorganic Chemistry, Vol. 25, Iss. 2, 1997-02 ,pp. : 117-129

Academic Press

Access to resources Recommend Favorite

Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer

By van Iersel M.F.M.   Brouwer-Post E.   Rombouts F.M.   Abee T.  

Enzyme and Microbial Technology, Vol. 26, Iss. 8, 2000-05 ,pp. : 602-607

Elsevier

Access to resources Recommend Favorite

Application of 2H NMR to the study of natural site-specific hydrogen isotope transfer among substrate, medium, and glycerol in glucose fermentation with yeast

By Pionnier S.   Zhang B-L.  

Analytical Biochemistry, Vol. 307, Iss. 1, 2002-08 ,pp. : 138-146

Elsevier

Access to resources Recommend Favorite

EFFECTS OF YEAST, FERMENTATION TIME, AND PRESERVATION METHODS ON TARHANA

By Gurbuz Ozan   Gocmen Duygu   Ozmen Nese   Dagdelen Fatih  

Preparative Biochemistry & Biotechnology, Vol. 40, Iss. 4, 2010-10 ,pp. : 263-275

Taylor & Francis Ltd

Access to resources Recommend Favorite

Variations in microbial isotopic fractionation during soil organic matter decomposition

By Lerch T.  

Biogeochemistry, Vol. 106, Iss. 1, 2011-10 ,pp. : 5-21

Springer Publishing Company

Access to resources Recommend Favorite