Influence of habitat long-term adaptation on the wine fermentation and selected cells properties
1997
Bugajewska, A. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Biotechnologii Zywnosci) | Wzorek, W.
The research of biochemical properties showed, that the adaptation does substantially influence on a trehalose content in comparison with unadapted yeast. The distinct influence of saccharides concentration on composition of the selected fatty acids in the yeast cell membranes was found. The molecular investigation by PCR technology made it possible to differentiate strains after adaptation (S.O./1 AD) from initial strains S.O./1
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