| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540035 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Wild wine Saccharomyces strains consume less amino acids than commercial yeasts. ⺠Industrial dehydration process might increase yeasts nitrogen necessities. ⺠Some amino acids are released into the medium before autolysis phase. ⺠Mixed cultures modify amino acid uptake with regard to monoculture fermentations.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
N. Barrajón-Simancas, E. Giese, M. Arévalo-Villena, J. Ãbeda, A. Briones,