Influence of Ethyl Caproate on the Size of Lipid Vesicles and Yeast Cells

Ethyl caproate (EC) is a key flavor component of sake. Recently, in sake brewing, an effort has been underway to increase the content of aromatic components such as EC. However, the function of EC in yeast cells remains poorly understood. Therefore, we investigated the effects of EC using cell-sized...

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Main Authors: Tsuyoshi Yoda, Akira Ogura, Tomoaki Saito
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-04-01
Colecção:Biomimetics
Assuntos:
microscopic observation
lipid vesicles
ethyl caproate
size distribution
yeast
<i>Saccharomyces cerevisiae</i>
Acesso em linha:https://www.mdpi.com/2313-7673/5/2/16
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