Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M(3)30-9) during alcoholic fermentation of grape must

Authors
Valero, E Millan, C Ortega, JM
Citation
E. Valero et al., Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M(3)30-9) during alcoholic fermentation of grape must, J BIOSCI BI, 91(2), 2001, pp. 117-122
Citations number
28
Categorie Soggetti
Biotecnology & Applied Microbiology",Microbiology
Journal title
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
ISSN journal
13891723 → ACNP
Volume
91
Issue
2
Year of publication
2001
Pages
117 - 122
Database
ISI
SICI code
1389-1723(200102)91:2<117:IOPTOT>2.0.ZU;2-6
Abstract
The effect of skin maceration and must filtration on the growth and ferment ative capacity of one strain of Saccharomyces cerevisiae was studied. Skin maceration increased the fatty acid concentration of the must, thus affecti ng the lipid composition of the yeast cell membranes. Sterile filtration re sulted in a reduction of the fatty acid content of the must extracted durin g maceration, but increased the fatty acid content of the yeast membranes,, thus increasing the fermentative capacity without affecting either growth or cell viability.