Influence of Pre-Fermentative Treatment on the Fatty Acid Content of Saccharomyces cerevisiae (M_330-9) during Alcoholic Fermentation of Grape Must
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概要
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The effect of skin maceration and must filtration on the growth and fermentative capacity of one strain of Saccharomyces cerevisiae was studied. Skin maceration increased the fatty acid concentration of the must, thus affecting the lipid composition of the yeast cell membranes. Sterile filtration resulted in a reduction of the fatty acid content of the must extracted during maceration, but increased the fatty acid content of the yeast membranes, thus increasing the fermentative capacity without affecting either growth or cell viability.
- 社団法人日本生物工学会の論文
- 2001-02-25
著者
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Ortega J
Univ. Cordoba Cordoba Esp
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MILLAN CARMEN
Department of Microbiology, Faculty of Sciences, University of Cordoba
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ORTEGA JOSE
Department of Microbiology, Faculty of Sciences, University of Cordoba
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VALERO EVA
Department of Microbiology, Faculty of Sciences, University of Cordoba.Campus de Rabanales
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Valero Eva
Department Of Microbiology Faculty Of Sciences University Of Cordoba Campus De Rabanales
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Valero Eva
Departamento De Optica Facultad De Ciencias Universidad De Granada
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Millan C
Department Of Microbiology Faculty Of Sciences University Of Cordoba Campus De Rabanales
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Millan Carmen
Department Of Microbiology Faculty Of Sciences University Of Cordoba
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Ortega Jose
Department Of Microbiology Faculty Of Sciences University Of Cordoba
関連論文
- Influence of Oxygen Addition during Growth Phase on the Biosynthesis of Lipids in Saccharomyces cerevisiae(M_330-9)in Enological Fermentations
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- Influence of Pre-Fermentative Treatment on the Fatty Acid Content of Saccharomyces cerevisiae (M_330-9) during Alcoholic Fermentation of Grape Must
- Colour Appearance of Surfaces as Affected by Different Time-Varying Colour-Adaptation Sequences