Glucose respiration and fermentation in Zygosaccharomyces bailii and Saccharomyces cerevisiae express different sensitivity patterns to ethanol and acetic acid

Letters in Applied Microbiology

Volumn 25, Issue 4, 1997, Pages 249-253

  Fernandas, L ^a   Corte Real M ^a   Loureiro, V ^b   Loureiro Dias, M C ^c   Leao C ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^c INSTITUTO GULBENKIAN DE CIÊNCIA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ETHANOL; FERMENTATION; GLUCOSE; PH; YEAST;

CONCENTRATION OF ACETIC ACID; EXPONENTIALS; INHIBITORY EFFECT; METABOLIC PROCESS; MINIMUM INHIBITORY CONCENTRATION; S.CEREVISIAE;

ACETIC ACID;

ACETIC ACID; ALCOHOL; GLUCOSE;

ARTICLE; BREATHING; CONTROLLED STUDY; FERMENTATION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; SACCHAROMYCES CEREVISIAE; WINE; ZYGOSACCHAROMYCES;

EID: 0030770241     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765x.1997.00214.x     Document Type: Article

References (11)

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