Relationship Between the Sterol Content of Yeast Cells and Their Fermentation Activity in Grape Must

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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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ژورنال

عنوان ژورنال: Applied and Environmental Microbiology

سال: 1980

ISSN: 0099-2240,1098-5336

DOI: 10.1128/aem.39.4.808-811.1980