Lipid nutrition of Saccharomyces cerevisiae in winemaking

Canadian Journal of Microbiology

Volumn 50, Issue 9, 2004, Pages 669-674

  Belviso, Simona ^a   Bardi, Laura ^a,b   Bartolini, Alessandra Biondi ^c   Marzona, Mario ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b Ist Sperim la Nutr delle Piante   (Italy)

^c CREA Srl   (Italy)

Author keywords

Fermentation; Lipids; Nutrition; Saccharomyces cerevisiae; Wine

Indexed keywords

BIOSYNTHESIS; CELLS; FATTY ACIDS; FERMENTATION; GROWTH (MATERIALS); MICROORGANISMS; NUTRITION; SYNTHESIS (CHEMICAL); YEAST;

EUCARYOTIC MICROORGANISMS; INACTIVATED YEAST CELLS (IYC); MOLECULAR OXYGEN; SACCHAROMYCES;

LIPIDS;

ACETIC ACID; CARBON; ERGOSTEROL; FRUCTOSE; GLUCOSE; OXYGEN; UNSATURATED FATTY ACID;

FUNGUS; LIPID;

ANAEROBIC GROWTH; ARTICLE; BIOMASS; BIOSYNTHESIS; CELL GROWTH; CELL MEMBRANE; CELL VIABILITY; EUKARYOTE; FERMENTATION TECHNIQUE; GLUCOSE INTAKE; GRAPE JUICE; GROWTH REGULATION; LIPID ANALYSIS; LIPID COMPOSITION; LIPID METABOLISM; LIPOGENESIS; MICROORGANISM; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; STRESS; VINICULTURE; YEAST CELL;

CULTURE MEDIA; ERGOSTEROL; FATTY ACIDS; FERMENTATION; LIPID METABOLISM; SACCHAROMYCES CEREVISIAE; WINE;

EUKARYOTA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 11144317792     PISSN: 00084166     EISSN: None     Source Type: Journal    
DOI: 10.1139/w04-051     Document Type: Article

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