The fate of linoleic acid on Saccharomyces cerevisiae metabolism under aerobic and anaerobic conditions
Abstract
Saccharomyces cerevisiae has been widely used for fermenting food and beverages for over thousands years. Its metabolism together with the substrate composition play an important role in determining the characteristics of the final fermented products. We previously showed that the polyunsaturated fatty acid, linoleic acid, which is present in the grape juice at trace levels, significantly affected the development of aroma compounds of the wines....
Paper Details
Title
The fate of linoleic acid on Saccharomyces cerevisiae metabolism under aerobic and anaerobic conditions
Published Date
Jul 24, 2018
Journal
Volume
14
Issue
8
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