Baker's Yeast. Some Biochemical Aspects And Their Influence In Biotransformations.

dc.creatorPereira, R de S
dc.date1995-Nov
dc.date2015-11-27T12:18:32Z
dc.date2015-11-27T12:18:32Z
dc.date.accessioned2018-03-29T00:51:22Z
dc.date.available2018-03-29T00:51:22Z
dc.identifierApplied Biochemistry And Biotechnology. v. 55, n. 2, p. 123-32, 1995-Nov.
dc.identifier0273-2289
dc.identifier
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/7495331
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/193805
dc.identifier7495331
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1294038
dc.descriptionBaker's yeast is becoming an important reagent for organic synthesis. However, on many occasions, there are problems with the experimental reproducibility, which in general is the result of the different origins of baker's yeasts. In order to explain these differences, NAD (P)+ reduction inside intact living cells from different strains was measured. The method can select cells with better reduction power in a short period of time.
dc.description55
dc.description123-32
dc.languageeng
dc.relationApplied Biochemistry And Biotechnology
dc.relationAppl. Biochem. Biotechnol.
dc.rightsfechado
dc.rights
dc.sourcePubMed
dc.subjectBiotransformation
dc.subjectHydrogen-ion Concentration
dc.subjectNadp
dc.subjectOxidation-reduction
dc.subjectReproducibility Of Results
dc.subjectSaccharomyces Cerevisiae
dc.subjectStereoisomerism
dc.subjectTemperature
dc.titleBaker's Yeast. Some Biochemical Aspects And Their Influence In Biotransformations.
dc.typeArtículos de revistas


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