Gaseous environments modify physiology in the brewing yeast Saccharomyces cerevisiae during batch alcoholic fermentation

Journal of Applied Microbiology

Volumn 105, Issue 3, 2008, Pages 858-874

  Pham, T H ^b   Mauvais, G ^b   Vergoignan, C ^b   De Coninck, J ^b   Dumont, F ^b   Lherminier, J ^c   Cachon, R ^b   Feron, G ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c Centre de Microscopie   (France)

Author keywords

Batch fermentation; Carbon balance; Cell size; Gas; Growth; Oxidoreduction potential; Redox metabolism; Saccharomyces cerevisiae

Indexed keywords

CARBON; CELLS; CYTOLOGY; ETHANOL; FERMENTATION; GASES; GLYCEROL; METABOLISM; METABOLITES; PHYSIOLOGICAL MODELS; PHYSIOLOGY;

ALCOHOLIC FERMENTATION; BATCH FERMENTATION; BREWING YEAST; CARBON BALANCE; CELL-SIZE; GASEOUS ENVIRONMENTS; OXIDO-REDUCTION; OXIDOREDUCTION POTENTIAL; REDOX METABOLISM; YEAST SACCHAROMYCES CEREVISIAE;

YEAST;

ACETALDEHYDE; ACETIC ACID; ACETOIN; ALCOHOL; GLUTATHIONE; GLUTATHIONE DISULFIDE; GLYCEROL; HELIUM; HYDROGEN; NICOTINAMIDE ADENINE DINUCLEOTIDE; OXYGEN; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE; SUCCINIC ACID;

ALCOHOL; FERMENTATION; METABOLISM; PHYSIOLOGICAL RESPONSE; REDOX CONDITIONS; YEAST;

ARTICLE; ATMOSPHERE; BATCH FERMENTATION; CELL COUNT; CELL CULTURE; CELL SIZE; ENERGY METABOLISM; METABOLITE; NONHUMAN; OXIDATION REDUCTION REACTION; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; SPARGING; YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 49849106798     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.03821.x     Document Type: Article

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