[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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 54-63
其它主题
Fermentacion; Lipidos; Vinificacion; Tecnicas de cultivo; Acidos grasos
语言
法语
注释
Summaries (En, Fr)
7 tables; 23 ref.
类型
Summary
1995-08-15
AGRIS AP