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Effect of l-Proline on Sake Brewing and Ethanol Stress in Saccharomyces cerevisiae
During the fermentation of sake, cells of Saccharomyces cerevisiae are exposed to high concentrations of ethanol, thereby damaging the cell membrane and functional proteins. l-Proline protects yeast cells from damage caused by freezing or oxidative stress. In this study, we evaluated the role of int...
Tallennettuna:
| Päätekijät: | , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
American Society for Microbiology
2005
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1317411/ https://ncbi.nlm.nih.gov/pubmed/16332860 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.12.8656-8662.2005 |
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