Metabolic responses of Saccharomyces cerevisiae to valine and ammonium pulses during four-stage continuous wine fermentations

Applied and Environmental Microbiology

Volumn 79, Issue 8, 2013, Pages 2749-2758

  Clement, T ^a   Perez, M ^a   Mouret, J R ^a   Sanchez, I ^a   Sablayrolles, J M ^a   Camarasa, C ^a  

^a SPO   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMMONIUM ADDITION; CONTINUOUS FERMENTATION; CULTURE TECHNIQUES; FERMENTATION KINETICS; METABOLIC RESPONSE; NITROGEN ADDITIONS; NITROGEN AVAILABILITY; VOLATILE COMPOUNDS;

AMINO ACIDS; BATCH DATA PROCESSING; METABOLISM; NITROGEN; VOLATILE ORGANIC COMPOUNDS; YEAST;

FERMENTATION;

AMINO ACID; GLYCEROL; ISOPENTYL ALCOHOL; NITROGEN; PENTANOL; PROPANOL; QUATERNARY AMMONIUM DERIVATIVE; SUCCINIC ACID; VALINE;

AMINO ACID; ESTER; FERMENTATION; FOOD PROCESSING; METABOLISM; NITROGEN; NUTRIENT AVAILABILITY; PROTEIN; VOLATILE ELEMENT; YEAST;

ARTICLE; FERMENTATION; METABOLISM; SACCHAROMYCES CEREVISIAE; WINE;

1-PROPANOL; AMINO ACIDS; FERMENTATION; GLYCEROL; NITROGEN; PENTANOLS; QUATERNARY AMMONIUM COMPOUNDS; SACCHAROMYCES CEREVISIAE; SUCCINIC ACID; VALINE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 84876179180     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02853-12     Document Type: Article

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