Oxygen Response of the Wine Yeast Saccharomyces cerevisiae EC1118 Grown under Carbon-Sufficient, Nitrogen-Limited Enological Conditions

Discrete additions of oxygen play a critical role in alcoholic fermentation. However, few studies have quantitated the fate of dissolved oxygen and its impact on wine yeast cell physiology under enological conditions. We simulated the range of dissolved oxygen concentrations that occur after a pump-...

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Autores principales: Aceituno, Felipe F., Orellana, Marcelo, Torres, Jorge, Mendoza, Sebastián, Slater, Alex W., Melo, Francisco, Agosin, Eduardo
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2012
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC3497381/
https://ncbi.nlm.nih.gov/pubmed/23001663
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02305-12
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