Relationship Between the Sterol Content of Yeast Cells and Their Fermentation Activity in Grape Must
In grape must of high sugar concentration, yeast growth, the viability rate of “resting” yeast cells, and fermentation activity were stimulated under certain conditions of aeration and temperature. This stimulation might be interpreted as being a result of the yeast cell sterol content. The addition...
Guardat en:
| Publicat a: | Appl Environ Microbiol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1980
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC291423/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345545/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.39.4.808-811.1980 |
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