Osmophilic Yeasts in Raw Beet and Cane Sugars and Intermediate Sugar-Refining Products

References

1. Baker E. E., Mrak E. M. 1938; Yeasts associated with the ‘sugaring’ of dried prunes and figs. J. Bact 36:316
   [Google Scholar]
2. Bennet-Clarke T. A. 1948; Non-osmotic movement in plant cells. Faraday Soc. Discussion 3:134
   [Google Scholar]
3. Britton H. T. 1944 Hydrogen Ions 1 London: Chapman & Hall;
   [Google Scholar]
4. Browne C. A. 1908 Handbook of Sugar Analysis, 1st ed. New York: Wiley & Sons;
   [Google Scholar]
5. Henrici A. T. 1941; The Yeasts: Genetics, cytology, variation, classification and identification. Bact. Rev 5:97
   [Google Scholar]
6. Hoagland D. R. 1944 Inorganic Nutrition Waltham, Mass., U.S.A: Chronica Botanica Co;
   [Google Scholar]
7. Ingram M. 1949a; Fermentation in concentrated orange juice. Part I. Food Manuf 24:77
   [Google Scholar]
8. Ingram M. 1949b; Fermentation in concentrated orange juice. Part II. Food Manuf 24:121
   [Google Scholar]
9. Kluyver A. J., Custers M. T. J. 1940; Suitability of disaccharides as respiration and assimilation substrates for yeasts which do not ferment sugars. Antonie van Leeuwenhoek J. Microbiol. Serol 6:121
   [Google Scholar]
10. Kroemer K., Krumbholtz G. 1931; Untersuchungen über osmophile Sprosspilze. I. Beiträge zur Kenntnis der Gärungsvorgänge und der Gärungserreger der Trockenbeerenauslesen. Arch. Mikrobiol 2:352
    [Google Scholar]
11. Lochhead A. G., Herron D. 1929; Microbiological studies of honey. Canad. Dept. Agr Bull. No. 116 new series
    [Google Scholar]
12. Lochhead A. G., Farrell L. 1931; The types of osmophilic yeasts found in normal honey and their relation to fermentation. Canad. J. Res 5:665
    [Google Scholar]
13. Lochhead A. G., McMasters N. B. 1931; Yeast infection of normal honey and its relation to fermentation. Sci. Agric 2:351
    [Google Scholar]
14. Mrak E. M., Phaff H. J. 1948; Yeasts. Ann. Rev. Microbiol p. 61
    [Google Scholar]
15. Nickerson W. J. 1943; Zygosaccharomyces acidifaciens: A new acetifying yeast. Mycologia 35:66
    [Google Scholar]
16. Nickerson W. J., Carroll W. R. 1945; On the metabolism of Zygosaccharomyces. Arch. Biochem 7:257
    [Google Scholar]
17. Nussabaumer T. 1910; Beitrag zur Kenntnis der Honiggärung nebst Notizen über die chemische Zusammensetzung des Honigs. Z. Untersuch. Nahr.-u. Genussm 20:272
    [Google Scholar]
18. Owen W. L. 1948 The Microbiology of Sugars, Syrups and Molasses Minneapolis, Minnesota, U.S.A: Burgess Publishing Co;
    [Google Scholar]
19. Phaff H. J., Mrak E. M. 1948; Sporulation in yeasts. Part 1. Wallerstein Lab. Commun 11:35
    [Google Scholar]
20. Phaff H. J., Mrak E. M. 1949; Sporulation in yeasts. Part 2. Wallerstein Lab. Commun 12:36
    [Google Scholar]
21. Sacchetti M. 1939; Studi su lieviti. Mem. R. Accad. Bologna 6:43
    [Google Scholar]
22. Sacchetti M. 1932; Richerche sulla fermentazione di un moto d’uva concentrato. Arch. Mikrobiol 3:473
    [Google Scholar]
23. Whalley De H. C. S. de. 1937; A rapid method for the determination of invert in white sugars. Int. Sug.J 39:300
    [Google Scholar]
24. Whalley De H. C. S. de, Scarr M. P. 1947; Micro-organisms in raw and refined sugars and intermediate products. Chem & Industr351
    [Google Scholar]
25. Wickerham L. J., Burton L. F. 1948; Carbon assimilation tests for the classification of yeasts. J. Bact 56:363
    [Google Scholar]