Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeast

The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations. Both biomass propagation and dehydration cause cellular oxidative stress, therefor...

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Detalles Bibliográficos
Autores principales: Gamero-Sandemetrio, Esther, Torrellas, Max, Rábena, María Teresa, Gómez-Pastor, Rocío, Aranda, Agustín, Matallana, Emilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4666183/
https://www.ncbi.nlm.nih.gov/pubmed/26621111
http://dx.doi.org/10.1186/s13568-015-0159-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4666183/
https://www.ncbi.nlm.nih.gov/pubmed/26621111
http://dx.doi.org/10.1186/s13568-015-0159-7

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