Inhibition of Alcoholic Fermentation of Grape Must by Fatty Acids Produced by Yeasts and Their Elimination by Yeast Ghosts
In a complete nutritive medium rich in sugar, such as grape must, the inhibition of alcoholic fermentation is caused by substances produced by the yeast which, acting synergistically with ethanol, are toxic to the yeasts themselves. Among these are decanoic and octanoic acids and their corresponding...
Sábháilte in:
| Foilsithe in: | Appl Environ Microbiol |
|---|---|
| Príomhchruthaitheoirí: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
American Society for Microbiology (ASM)
1984
|
| Ábhair: | |
| Rochtain ar líne: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC240205/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346561/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.47.6.1246-1249.1984 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|