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Saccharomyces bailii

Rankin, B. C., Pilone, D. A., Saccharomyces bailii, a Resistant Yeast... [Pg.237]

Turbidity formation In wine Saccharomyces bailii. S. chexalieri, Brettanomyces spp. In beer S. diastaticus, S. bayanus In soft drinks in wine S. bailli, S. chevalieri in beer. S. diastaticus, 5. bayannus. [Pg.1769]

Figure 4. Preparation of the enantiomers of ethyl 3-hydroxy butanoate. Reagents a) Saccharomyces bailii KI 0116 (80%) ... Figure 4. Preparation of the enantiomers of ethyl 3-hydroxy butanoate. Reagents a) Saccharomyces bailii KI 0116 (80%) ...
Warth A. Mechanism of resistance of Saccharomyces bailii to benzoic, sorbic and other weak acids used as food preservatives. ] Appl Bacterial 1977 43 215-230. [Pg.712]

Some of the l,3-dihydroxy-2-propanone phosphate (see Fig. 4) may be reduced to glycerol 3-phosphate, which is then hydrolyzed by a specific phosphatase to glycerol, and this is eliminated from the cells.243 Certain yeasts are notorious for producing acid Saccharomyces bailii (Zygosaccharomyces acidifaciens)... [Pg.163]

Rhodotorula glutinis Rhodotorula species (strain Rh-110) Saccharomyces bailii... [Pg.213]

Emmerich, W. and F. Radler. 1983. The anaerobic metabolism of glucose and fructose by Saccharomyces bailii.J. Gen. Microbiol. 129 3311-3318. [Pg.228]

Rankine, B.C. and D.A. Pilone. 1973. Saccharomyces bailii a resistant yeast causing serious spoilage of bottled table wines. Am. J. Enol. Vitic. 24 55-58. [Pg.236]

Candida albicans Candida krusel Rhodotorula mucilaginosa Saccharomyces cerevisiae Saccharomyces bailii Rhodotorula rubra Torula utilis... [Pg.556]

See other pages where Saccharomyces bailii is mentioned: [Pg.286]    [Pg.283]    [Pg.286]    [Pg.153]    [Pg.216]    [Pg.160]    [Pg.286]    [Pg.81]    [Pg.172]    [Pg.236]    [Pg.280]    [Pg.286]    [Pg.306]    [Pg.340]    [Pg.361]    [Pg.76]    [Pg.552]    [Pg.604]    [Pg.629]    [Pg.635]    [Pg.691]    [Pg.695]    [Pg.27]    [Pg.345]   
See also in sourсe #XX -- [ Pg.8 , Pg.238 , Pg.689 ]

See also in sourсe #XX -- [ Pg.8 , Pg.238 , Pg.689 ]

See also in sourсe #XX -- [ Pg.213 ]



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