Oleic acid and ergosterol supplementation mitigates oxidative stress in wine strains of Saccharomyces cerevisiae

International Journal of Food Microbiology

Volumn 141, Issue 3, 2010, Pages 229-235

  Landolfo, Sara ^a   Zara, Giacomo ^b   Zara, Severino ^b   Budroni, Marilena ^b   Ciani, Maurizio ^a   Mannazzu, Ilaria ^b  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

Lipid nutrition; Oxidative stress; ROS production; Saccharomyces cerevisiae

Indexed keywords

ACETIC ACID; BIOLOGICAL MARKER; CARBONYL DERIVATIVE; ERGOSTEROL; OLEIC ACID; REACTIVE OXYGEN METABOLITE; SUPEROXIDE; TREHALOSE; CULTURE MEDIUM;

ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; CELL VIABILITY; ENZYME ACTIVITY; FERMENTATION; FLOW CYTOMETRY; NONHUMAN; NUTRIENT SUPPLY; OXIDATIVE STRESS; PROTEIN CARBONYLATION; REDUCTION; SACCHAROMYCES CEREVISIAE; WESTERN BLOTTING; WINE; CULTURE MEDIUM; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY;

CULTURE MEDIA; ERGOSTEROL; FERMENTATION; MICROBIAL VIABILITY; OLEIC ACID; OXIDATIVE STRESS; REACTIVE OXYGEN SPECIES; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 77954314057     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.05.020     Document Type: Article

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