Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 191-198

  Tronchoni, Jordi ^a   Rozès, Nicolas ^b   Querol, Amparo ^a   Guillamón, José Manuel ^a  

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

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Cold adaptation; Fermentation; Hybrid; Lipid bodies; Winemaking; Yeast

Indexed keywords

CHOLESTEROL ESTER; MEDIUM CHAIN FATTY ACID; PHOSPHATIDIC ACID; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; SQUALENE; TRIACYLGLYCEROL;

ARTICLE; COLD ACCLIMATIZATION; FERMENTATION; FUNGAL STRAIN; FUNGUS GROWTH; HYBRID; LIPID COMPOSITION; LOW TEMPERATURE; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; WINE;

ADAPTATION, PHYSIOLOGICAL; COLD TEMPERATURE; FATTY ACIDS; FERMENTATION; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SQUALENE; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII;

EID: 84859217530     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.02.004     Document Type: Article

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