Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation
نویسندگان
چکیده
Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential yeast development. The role of two sterol sources Saccharomyces cerevisiae during wine fermentation is highlighted this review: ergosterol (yeast produced by cells under aerobic conditions) and phytosterols (plant imported from grape musts the absence oxygen). These compounds responsible cell viability white stress conditions, such as ethanol starvation, to avoid sluggish stuck fermentations.
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ژورنال
عنوان ژورنال: Fermentation
سال: 2022
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation8020090