Gaseous environments modify physiology in the brewing yeast Saccharomyces cerevisiae during batch alcoholic fermentation.

Pham, T-H; Mauvais, G; Vergoignan, C; De Coninck, J; Dumont, F; Lherminier, J; Cachon, R; Feron, G

Pham, T-H; Mauvais, G; Vergoignan, C; De Coninck, J; Dumont, F; Lherminier, J; Cachon, R; Feron, G.

Affiliation

Pham TH; Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, Dijon, France.

J Appl Microbiol ; 105(3): 858-74, 2008 Sep.

Article in En | MEDLINE | ID: mdl-18422954

Subject(s)

Ethanol/analysis; Gases; Industrial Microbiology; Saccharomyces cerevisiae/physiology; Aerobiosis; Anaerobiosis; Carbon Dioxide/metabolism; Fermentation; Glycerol/analysis; Mycology/methods; Oxidation-Reduction; Oxygen; Saccharomyces cerevisiae/cytology

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Saccharomyces cerevisiae / Industrial Microbiology / Ethanol / Gases Language: En Journal: J Appl Microbiol Year: 2008 Document type: Article

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