Effect of active dry wine yeast storage upon viability and lipid composition

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 11, 2008, Pages 2555-2563

  Redon M ^a   Guillamon J M ^b   Mas, A ^a   Rozes N ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Fatty acids; Rehydration; Saccharomyces cerevisiae; Sterols; Vitality

Indexed keywords

ACIDS; ALCOHOLS; BIOCHEMICAL ENGINEERING; CRYSTALLOGRAPHY; CURING; CYTOLOGY; DRYING; FATTY ACIDS; GROWTH KINETICS; PHOSPHOLIPIDS; PLASMAS; WINE; YEAST;

DELETERIOUS EFFECTS; LIPID COMPOSITION; OPTIMAL MEDIUM; PHOSPHATIDYL CHOLINE; PHOSPHATIDYL ETHANOLAMINE; PHOSPHATIDYL SERINE; PLASMA MEMBRANE; REHYDRATION; SACCHAROMYCES CEREVISIAE; SATURATED FATTY ACIDS; STEROLS; STORAGE CONDITIONS; UNSATURATED FATTY ACID; UNSATURATED FATTY ACIDS; VITALITY; WINE YEASTS; YEAST FERMENTATIONS;

CELL MEMBRANES;

SACCHAROMYCES CEREVISIAE;

EID: 52449083337     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9779-2     Document Type: Article

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