L–proline assimilation of <I>PUT1</I> gene transformed yeast in Koshu grape must.
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چکیده
منابع مشابه
Relationship between the sterol content of yeast cells and their fermentation activity in grape must.
In grape must of high sugar concentration, yeast growth, the viability rate of "resting" yeast cells, and fermentation activity were stimulated under certain conditions of aeration and temperature. This stimulation might be interpreted as being a result of the yeast cell sterol content. The addition of certain sterols to the fermenting medium was able to increase this sterol content. According ...
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The great demand of beverages, both alcohol-free and with low alcohol content, is a great challenge for the production of beverages with controlled alcohol content through the use of sustainable enological practices. The present work addresses this challenge with the processing of grape must by reverse osmosis (RO) for must reconstitution with different sugar contents pr...
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By using N(15) as a tracer the assimilation of ammonia by the yeast, Torulopsis utilis, has been studied. It has been shown that: 1. There was no measurable incorporation of N in the protein or polynucleotide purine of carbon-starved yeast. 2. When ammonia is added to nitrogen-starved yeast there is a long lag period before division begins during which the yeast rapidly synthesizes protein, thi...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 2010
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan.105.604