Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeast

The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations. Both biomass propagation and dehydration cause cellular oxidative stress, therefor...

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Detalles Bibliográficos
Publicado en:AMB Express
Main Authors: Gamero-Sandemetrio, Esther, Torrellas, Max, Rábena, María Teresa, Gómez-Pastor, Rocío, Aranda, Agustín, Matallana, Emilia
Formato: Artigo
Idioma:Inglês
Publicado: Springer Berlin Heidelberg 2015
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Original Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC4666183/
https://ncbi.nlm.nih.gov/pubmed/26621111
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13568-015-0159-7
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