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...

תיאור מלא

מידע ביבליוגרפי

הוצא לאור ב:	Appl Environ Microbiol
Principais autores:	Larue, F., Lafon-Lafourcade, S., Ribereau-Gayon, P.
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	American Society for Microbiology (ASM) 1980
נושאים:	Food Microbiology and Toxicology
גישה מקוונת:	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
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!