Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature

European Food Research and Technology

Volumn 228, Issue 5, 2009, Pages 833-840

  Redón, Marian ^a   Guillamón, José M ^b   Mas, Albert ^a   Rozès, Nicolas ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

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

Author keywords

Ergosterol; Fatty acids; Low temperature; Phospholipids; Wine; Yeasts

Indexed keywords

ACIDS; BIOCHEMICAL ENGINEERING; FATTY ACIDS; FERMENTATION; LIPIDS; PHOSPHOLIPIDS; WINE; YEAST;

CELLULAR LIPIDS; CELLULAR MEMBRANES; ENVIRONMENTAL CHANGES; ERGOSTEROL; INDUSTRIAL YEASTS; LIPID COMPOSITIONS; LOW TEMPERATURE; PALMITOLEIC ACIDS; PLASMA MEMBRANES; SACCHAROMYCES CEREVISIAE; SHORTER CHAINS; STRESS CONDITIONS; YEASTS;

CELL MEMBRANES;

SACCHAROMYCES CEREVISIAE;

EID: 60349119922     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0996-6     Document Type: Article

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