Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides

International Journal of Food Microbiology

Volumn 137, Issue 2-3, 2010, Pages 303-307

  Giovani, Giovanna ^a   Canuti, Valentina ^a   Rosi, Iolanda ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Alcoholic fermentation; Cell wall polysaccharides; Mannoproteins; S. cerevisiae; Wine yeast

Indexed keywords

AMMONIUM DERIVATIVE; DIAMMONIUM PHOSPHATE; MICROCRYSTALLINE CELLULOSE; POLYSACCHARIDE; UNCLASSIFIED DRUG;

ALCOHOL PRODUCTION; ARTICLE; CELL VIABILITY; CELL WALL; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD QUALITY; GRAPE JUICE; NONHUMAN; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; TEMPERATURE DEPENDENCE; WINE;

CELL WALL; CELLULOSE; CULTURE MEDIA; ETHANOL; FERMENTATION; PHOSPHATES; POLYSACCHARIDES; SACCHAROMYCES CEREVISIAE; TEMPERATURE; VITIS;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 74249097729     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.12.009     Document Type: Article

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