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Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation
Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated fatty acid, sterols and heme, and the mitochondria...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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PeerJ Inc.
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4734444/ https://www.ncbi.nlm.nih.gov/pubmed/26839744 http://dx.doi.org/10.7717/peerj.1552 |