Influence des conditions de culture sur la fraction lipidique de differentes especes de levures associees a la vinification.
1993
Mauricio J.C. | Ortega J.M. | 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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书目信息
Cerevisia and Biotechnology
卷
18
ISSN
0770-1713
页码
v.54-63(4)
其它主题
Tecnicas de cultivo; Lipidos; Acidos grasos; Vinificacion; Fermentacion
语言
法语
注释
7 tables; 23 ref. Summaries (En, Fr).
翻译的标题
英语.
[Effect of culture conditions on the lipid fraction of different yeast species associated in vinification]. [French]
类型
Journal Article; Journal Part; Summary
来源
Cerevisia-and-Biotechnology (Belgium). (1993). v. 18(4) p. 54-63.
团体作者
Cordoba Univ. (Spain). Facultad de Ciencias. Dept de Microbiologia
2012-11-15
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