Carregant...

Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation

Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated fatty acid, sterols and heme, and the mitochondria...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:PeerJ
Autors principals: Sawada, Kazutaka, Kitagaki, Hiroshi
Format: Artigo
Idioma:Inglês
Publicat: PeerJ Inc. 2016
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4734444/
https://ncbi.nlm.nih.gov/pubmed/26839744
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.7717/peerj.1552
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!