[Effect of culture conditions on the lipid fraction of different yeast species associated in vinification]
1993
Mauricio, J.C. | Ortega, J.M. (Cordoba Univ. (Spain). Facultad de Ciencias. Dept de Microbiologia) | Rozes, N. | Larue, F.
The content of neutral lipids and relative amounts of free fatty acids in the cell walls and within the cells are affected by conditions of fermentation (semi-aerobic and semi-anaerobic) in nine wine yeasts tested. The yeast species may be distinguished by their intracellular fatty acid composition. Analysis of cell wall fatty acids and the cellular contents of squalen, ergosterol and sterol esters may help to differentiate between strains of the same species.
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