Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts. However, a concrete mechanism linking amino acids in fermentation media with...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2019-01-01
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| Colecção: | Food Technology and Biotechnology |
| Assuntos: | |
| Acesso em linha: | https://hrcak.srce.hr/file/339486 |
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