Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation

At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast...

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Bibliographic Details
Published in:PLoS One
Main Authors: Sun, Xiang-yu, Zhao, Yu, Liu, Ling-ling, Jia, Bo, Zhao, Fang, Huang, Wei-dong, Zhan, Ji-cheng
Format: Artigo
Language:Inglês
Published: Public Library of Science 2015
Subjects:
Research Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4452488/
https://ncbi.nlm.nih.gov/pubmed/26030864
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0128611
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