On the existence of a negative pasteur effect in yeasts classified in the genus Brettanomyces Kufferath et van Laer

Even at a mere glance at the extensive literature on the influence of elementary molecular oxygen on the alcoholic fermentation in living yeast cells and various yeast preparations it is evident that so far most works have been concerned with the inhibiting effect produced by this gas on the rate and extent of the process mentioned. Particularly...