Some biochemical properties of wine yeasts Saccharomyces cerevisiae of the FV series
1996
Malik, F. | Sitorova, S. | Linczenyiova, K. (Slovenska Technicka Univ., Bratislava (Slovakia). Katedra Biochemickej Technologie) | Vollek, V.
Some biochemical properties (fermentative utilization of saccharides, oxidative utilization of saccharides and nitrogen sources, acidification and respiration) of ethanol-tolerant strains of Saccharomyces cerevisiae of the FV series were evaluated. Fermentation and assimilative properties were nearly identical, differing slightly in the rate and depth of fermentation of particular saccharide solutions. All strains fermented maltose and sucrose entirely, and raffinose to 1/3 (yeasts of the 2nd fermentation type). Based on the results of previous experiments, auxanograms and zymograms, the strains of the FV series belong to the species Saccharomyces cerevisiae Hansen. Acidifying strength correlated with technologically important wine yeast strains. All strains showed the respiration chain linked with oxidative phosphorylation. Compared with Saccharomyces cerevisiae DT 12, respiration activity was very good
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