Reprogramming Yeast Metabolism from Alcoholic Fermentation to Lipogenesis
نویسندگان
چکیده
منابع مشابه
Alcoholic Fermentation without Yeast Cells*
Until now it has not been possible to separate fermenting activity from living yeast cells; the following describes a procedure that solves this problem. One thousand grams of brewer’s yeast1 that had been cleaned as a prerequisite for the preparation of compressed yeast, but to which no potato starch had been added, is carefully mixed with the same weight of quartz sand2 and 250 g Kieselguhr. ...
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The aim of this study was to analyse the influence of low-temperature wine fermentation on nitrogen consumption and nitrogen regulation. Synthetic grape must was fermented at 25 and 13 C. Lowtemperature decreased both the fermentation and the growth rates. Yeast cells growing at low-temperature consumed less nitrogen than at 25 C. Specifically, cells at 13 C consumed less ammonium and glutamine...
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ژورنال
عنوان ژورنال: Cell
سال: 2018
ISSN: 0092-8674
DOI: 10.1016/j.cell.2018.07.013