Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity

International Journal of Food Microbiology

Volumn 121, Issue 1, 2008, Pages 84-91

  Mannazzu, Ilaria ^a   Angelozzi, Daniele ^a   Belviso, Simona ^b,c   Budroni, Marilena ^c   Farris, Giovanni Antonio ^c   Goffrini, Paola ^d   Lodi, Tiziana ^d   Marzona, Mario ^b   Bardi, Laura ^e  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

^c UNIVERSITY OF SASSARI   (Italy)

^d UNIVERSITY OF PARMA   (Italy)

^e SOP di Torino   (Italy)

Author keywords

Fatty acids; Lipid composition; Membrane integrity; Saccharomyces cerevisiae; Viability; Wine yeast

Indexed keywords

ERGOSTEROL; FATTY ACID; LIPID; SUGAR; UNSATURATED FATTY ACID;

ABIOTIC STRESS; ADAPTATION; ARTICLE; BIOTIC STRESS; CELL MEMBRANE; CELL VIABILITY; FERMENTATION; FUNGAL STRAIN; LIPID COMPOSITION; LIPOGENESIS; NONHUMAN; SACCHAROMYCES CEREVISIAE; SURVIVAL; WINE; YEAST;

ADAPTATION, PHYSIOLOGICAL; ERGOSTEROL; FATTY ACIDS; FERMENTATION; FLOW CYTOMETRY; FOOD MICROBIOLOGY; MEMBRANE LIPIDS; SACCHAROMYCES CEREVISIAE; TIME FACTORS; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 37249049013     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.11.003     Document Type: Article

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