Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement in Saccharomyces cerevisiae

Journal of Industrial Microbiology and Biotechnology

Volumn 41, Issue 12, 2014, Pages 1793-1802

  Li, Jingyuan ^a   Zhao, Hongwei ^b   Huang, Weidong ^b,c,d  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Center for Research and Development of Viticulture and Enology   (China)

^d Beijing Key Laboratory of Viticulture and Enology   (China)

Author keywords

Alcoholic fermentation; Glycolysis; Proanthocyanidins; Saccharomyces cerevisiae; Wine

Indexed keywords

ADENOSINE TRIPHOSPHATASE; ADENOSINE TRIPHOSPHATE; ALCOHOL; GLUCOSE TRANSPORTER; HXT7 PROTEIN, S CEREVISIAE; NICOTINAMIDE ADENINE DINUCLEOTIDE; PROANTHOCYANIDIN; SACCHAROMYCES CEREVISIAE PROTEIN;

DRUG EFFECTS; ENZYMOLOGY; FERMENTATION; GENE EXPRESSION; GENETICS; GLYCOLYSIS; METABOLISM; SACCHAROMYCES CEREVISIAE;

ADENOSINE TRIPHOSPHATASES; ADENOSINE TRIPHOSPHATE; ETHANOL; FERMENTATION; GENE EXPRESSION; GLYCOLYSIS; MONOSACCHARIDE TRANSPORT PROTEINS; NAD; PROANTHOCYANIDINS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS;

EID: 84929941461     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-014-1517-1     Document Type: Article

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