Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We eva...

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Detaylı Bibliyografya
Yayımlandı:Front Microbiol
Asıl Yazarlar: González, Beatriz, Vázquez, Jennifer, Cullen, Paul J., Mas, Albert, Beltran, Gemma, Torija, María-Jesús
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Frontiers Media S.A. 2018
Konular:
Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5904269/
https://ncbi.nlm.nih.gov/pubmed/29696002
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.00670
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