[The presence of malic enzyme and malo-lactic enzyme in various lactic acid bacteria (author's transl)].
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Carboxy-Lyases↗
Biomedical subjects
F Radler
Publications and source records attributed to F Radler.
[The formation of traces of carbon monoxide by Saccharomyces cerevisiae and other microorganisms (author's transl)].
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Aspergillus↗
[The decomposition of L-malic acid by yeasts of various genera with malic enzyme (author's transl)].
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Cell-Free System↗
[The formation of higher alcohols by amino acid auxotrophic mutants of Saccharomyces cerevisiae. I. The conversion of amino acids to higher alcohols (author's transl)].
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1-Propanol↗
[The "malic enzyme" from Lactobacillus plantarum and Leuconostoc mesenteroides].
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Carbon Dioxide↗
[Malic acid metabolism in Saccharomyces. II. Partial purification and characteristics of a "malic" enzyme].
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Ammonium Sulfate↗
[Carbon monoxide and hydrogen production in marine microorganisms on culture medium containing synthetic seawater].
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Brevibacterium↗
[Decomposition of tartrate by lactobacilli].
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Acetates↗
[Malic acid metabolism of Saccharomyces. I. Anaerobic decomposition of malic acid by Saccharomyces cerevisiae].
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Aerobiosis↗
[Carbon monoxide production of microorganisms].
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Aspergillus↗
[Acetaldehyde as an indicator for the regulation of respiration and fermentation during aerobic fermentation of glucose by Saccharomyces cerevisiae].
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Acetaldehyde↗
[On the formation of volatile by-products of fermentation by lactic acid bacteria].
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1-Propanol↗
[Decomposition of L-malic acid by Saccharomyces cerevisiae during fermentation].
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Carbon Dioxide↗
[Lactic acid bacteria from wine and vine leaves].
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Bacteria↗
[Regulation of the acetaldehyde concentration in culture medium during the fermentation of glucose by Saccharomyces cerevisiae].
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Acetaldehyde↗
[Microbiological fundamentals of acid degradation in wine].
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Acids↗
The surface lipids of fresh and processed raisins.
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Food Analysis↗
Interrelationship Between Photoperiodic Behavior of Grapes & Growth of Plant Tissue Cultures.
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Journal Article↗