Changes in trehalose content of baker's yeast as affected by octanoic acid
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Changes in Trehalose Content of Baker's Yeast as Affected by Octanoic Acid
Octanoic acid inhibited ethanolic fermentation by Saccharomyces cerevisiae (bakers yeast) and the trehalose accumulation, however did not affect the endogenous degradation of trehalose. This inhibition may be explained by the binding of octanoic acid to hexokinase or other proteins of plasma membrane because they are not necessary for endogenous fermentation. The degradation of trehalose may be...
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ژورنال
عنوان ژورنال: Scientia Agricola
سال: 1993
ISSN: 0103-9016
DOI: 10.1590/s0103-90161993000300020