A peculiar behaviour for cell death induced by weak carboxylic acids in the wine spoilage yeast Zygosaccharomyces bailii

Letters in Applied Microbiology

Volumn 28, Issue 5, 1999, Pages 345-349

  Fernandes, L ^a   Corte Real M ^a   Leao, C ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; CELL DEATH; PH; WINE; YEAST;

ACID CONCENTRATIONS; GLUCOSE-GROWN CELLS; S.CEREVISIAE; TEMPERATURE RANGE; WEAK ACIDS; WINE SPOILAGE;

ACIDIFICATION;

ACETIC ACID; CARBOXYLIC ACID;

ACIDIFICATION; ARTICLE; CELL DEATH; FOOD SPOILAGE; NONHUMAN; SACCHAROMYCES CEREVISIAE; TEMPERATURE; WINE; ZYGOSACCHAROMYCES;

SACCHAROMYCES CEREVISIAE; ZYGOSACCHAROMYCES BAILII;

EID: 0032893618     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1999.00551.x     Document Type: Article

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