Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lethiwe L. Mbuyane"'
Autor:
Lethiwe L. Mbuyane, Florian F. Bauer, Audrey Bloem, Carole Camarasa, Anne Ortiz-Julien, Benoit Divol
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Lipids are essential energy storage compounds and are the core structural elements of all biological membranes. During wine alcoholic fermentation, the ability of yeasts to adjust the lipid composition of the plasma membrane partly determines their a
Externí odkaz:
https://doaj.org/article/def7f644567a424a93b5cc46af5ee3fc
Autor:
Cody Williams, Lethiwe L. Mbuyane, Florian F. Bauer, Lucky Mokwena, Benoit Divol, Astrid Buica
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 5152 (2021)
Lipids are essential components of all living cells. In an oenological context, the supply of unsaturated lipids in grape juice allows the yeasts to grow and ferment, despite very low levels of oxygen. The current study proposes a systematic optimiza
Externí odkaz:
https://doaj.org/article/fbba584d434040d0b3e1c77af85cb67d
Publikováno v:
Applied Sciences, Vol 11, Iss 5152, p 5152 (2021)
Applied Sciences
Volume 11
Issue 11
Applied Sciences
Volume 11
Issue 11
Lipids are essential components of all living cells. In an oenological context, the supply of unsaturated lipids in grape juice allows the yeasts to grow and ferment, despite very low levels of oxygen. The current study proposes a systematic optimiza
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afb83fe3fcbf2ef50f5a52a469483239
https://www.mdpi.com/2076-3417/11/11/5152
https://www.mdpi.com/2076-3417/11/11/5152
Publikováno v:
Food Research International. 141:110142
Lipids are valuable compounds present in all living organisms, which display an array of functions related to compartmentalization, energy storage and enzyme activation. Furthermore, these compounds are an integral part of the plasma membrane which i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e41376c204429670fce103a30ca5c64
https://doi.org/10.1016/j.foodres.2021.110142
https://doi.org/10.1016/j.foodres.2021.110142
Publikováno v:
FEMS Yeast Research. 18
Non-Saccharomyces yeasts impact wine fermentations and can diversify the flavor profiles of wines. However, little information is available on the metabolic networks of most of these species. Here we show that unlike the main wine yeast Saccharomyces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::147ab1160d4f74a1e1ca146a872a980e
https://doi.org/10.1093/femsyr/foy084
https://doi.org/10.1093/femsyr/foy084