Effect of a variation of grape must temperature on the fermentative ability and the neutral lipid content of Saccharomyces cerevisiae

The effect of a variation of temperature on Saccharomyces cerevisiae fermenting in grape must is dependent on its timing; particularly a "thermal shock" during the growth phase lead to a cessation of the fermentation. This modification is in relation with a decrease in the lipid contents,...

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Veröffentlicht in:	Biotechnology letters 1988-01, Vol.10 (11), p.821-824
Hauptverfasser:	Rozes, N, Larue, F, Ribereau-Gayon, P
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biotechnology fermentation Food processing Fundamental and applied biological sciences. Psychology grape must Growth, nutrition, metabolism, transports, enzymes. Molecular biology Industrial applications and implications. Economical aspects lipid content lipids Microbiology musts Mycology Saccharomyces cerevisiae sterols temperature
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Beschreibung
Zusammenfassung:	The effect of a variation of temperature on Saccharomyces cerevisiae fermenting in grape must is dependent on its timing; particularly a "thermal shock" during the growth phase lead to a cessation of the fermentation. This modification is in relation with a decrease in the lipid contents, more especially in sterols level.
ISSN:	0141-5492 1573-6776
DOI:	10.1007/BF01027580