Formation and collapse of the hexose-di-phosphate acid on the alcohol fermentation.

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作者：

von Euler, H

Myrback, K

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HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE | 1927年 / 167卷 / 4/6期

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Q5 [生物化学]; Q7 [分子生物学];

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071010 ; 081704 ;

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页码：236 / 244

页数：9

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[1] On the enzymatic conversion of hexose-di-phosphate in hexose-mono-phosphoric acid-ester and the enzymatic synthesis of hexose-di-phosphate from hexose-mono-phosphate.
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[3] The formation of l-leucic acid in the acetonebutyl alcohol fermentation.
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[4] The effect of sodium phosphate on lactic acid fermentation.
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[5] Formation of pyrotartaric acid in the lactic acid fermentation.
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[8] About alcohol fermentation. III Announcement Conditions for the formation of Acetadehyd in the fermentation of durable yeast.
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[9] The effect of surface active nonyl acid phosphate and a higher homologous active surface of the alcohol range (amyl alcohol and octyl alcohol) on yeast cells and fermentation.
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[10] The elimination of fusel oil and the co-operation of bacteria in the formation of advanced alcohol during fermentation.
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