Methionine and glycine stabilize mitochondrial activity in sake yeast during ethanol fermentation
Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts. However, a concrete mechanism linking amino acids in fermentation media with...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001065318 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 4 ; str. 535-543 |
| Glavni autori: | Jannatul, Ferdouse (Author), Kusaba, Yuki, Fujimaru, Yuki, Yamamoto, Yuki, Kitagaki, Hiroshi |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.04.19.5665 Hrčak Food technology and biotechnology (Online) |
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https://doi.org/10.17113/ftb.57.04.19.5665Hrčak
Food technology and biotechnology (Online)