Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We eva...

Descripción completa

Detalles Bibliográficos
Autores principales: González, Beatriz, Vázquez, Jennifer, Cullen, Paul J., Mas, Albert, Beltran, Gemma, Torija, María-Jesús
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5904269/
https://www.ncbi.nlm.nih.gov/pubmed/29696002
http://dx.doi.org/10.3389/fmicb.2018.00670

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5904269/
https://www.ncbi.nlm.nih.gov/pubmed/29696002
http://dx.doi.org/10.3389/fmicb.2018.00670

Ejemplares similares