Relationship between ethanol tolerance, H+-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains

International Journal of Food Microbiology

Volumn 110, Issue 1, 2006, Pages 34-42

  Aguilera, F ^a   Peinado, R A ^a   Millan C ^a   Ortega, J M ^a   Mauricio, J C ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Ethanol; H+ ATPase; Lipids; Wine yeast

Indexed keywords

ADENOSINE TRIPHOSPHATASE; ALCOHOL; CARBON; ERGOSTEROL; LIPID; OLEIC ACID; PALMITOLEIC ACID; PROTON;

ALCOHOL TOLERANCE; ARTICLE; CELL MEMBRANE; ENZYME ACTIVITY; FUNGUS GROWTH; LIPID COMPOSITION; MULTIPLE REGRESSION; NONHUMAN; SACCHAROMYCES CEREVISIAE; WINE; YEAST; YEAST CELL;

ADENOSINE TRIPHOSPHATASES; ERGOSTEROL; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; MEMBRANE LIPIDS; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; WINE; YEASTS;

SACCHAROMYCES CEREVISIAE;

EID: 33745877647     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.02.002     Document Type: Article

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