Vitality enhancement of the rehydrated active dry wine yeast

International Journal of Food Microbiology

Volumn 126, Issue 1-2, 2008, Pages 116-122

  Rodriguez Porrata B ^a   Novo, M ^a   Guillamon J ^a   Rozes N ^a   Mas, A ^a   Otero, R Cordero ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Magnesium; Membrane permeability; Saccharomyces cerevisiae; Viability

Indexed keywords

CARBON; MAGNESIUM; METAL ION; NITROGEN;

ARTICLE; CELL VIABILITY; CONTROLLED STUDY; FLOW CYTOMETRY; FLUORESCENCE MICROSCOPY; INCUBATION TEMPERATURE; INCUBATION TIME; INOCULATION; REHYDRATION; YEAST;

CARBON; COLONY COUNT, MICROBIAL; DESICCATION; FERMENTATION; FLOW CYTOMETRY; INDUSTRIAL MICROBIOLOGY; MAGNESIUM; MICROSCOPY, FLUORESCENCE; NITROGEN; WATER; WINE; YEASTS;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 47949096151     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.05.016     Document Type: Article

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