Effect of glucose levels on carbon flow rate, antioxidant status, and enzyme activity of yeast during fermentation.

Xie, Dongdong; Sun, Yingqi; Lei, Yanan

Xie, Dongdong; Sun, Yingqi; Lei, Yanan.

Afiliação

Xie D; National Engineering Laboratory/Key Laboratory of Henan Province, School of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
Sun Y; National Engineering Laboratory/Key Laboratory of Henan Province, School of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
Lei Y; National Engineering Laboratory/Key Laboratory of Henan Province, School of Food Science and Technology, Henan University of Technology, Zhengzhou, China.

J Sci Food Agric ; 102(12): 5333-5347, 2022 Sep.

Article em En | MEDLINE | ID: mdl-35318660

Assuntos

Carbono; Saccharomyces cerevisiae; Antioxidantes/metabolismo; Carbono/metabolismo; Fermentação; Glucose/metabolismo; Glicerol/metabolismo; Pentoses/metabolismo; Fosfatos/metabolismo; Saccharomyces cerevisiae/metabolismo; Trealose/metabolismo

Palavras-chave

antioxidant status; carbon flow rate; enzyme activity; fermentation; glucose levels; yeast

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Carbono Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google