Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation-Reference-Cited by-同舟云学术

Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation

Published:2016-02 Issue: Volume:192 Page:43-52
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Xiangyu,Liu Lingling,Zhao Yu,Ma Tingting,Zhao Fang,Huang Weidong,Zhan Jicheng

Funder

National Nature Science Foundation Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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3. Removal of iron, copper and manganese from white wines through ion exchange techniques: Effects on their organoleptic characteristics and susceptibility to browning;Benítez;Analytica Chimica Acta,2002

4. Bioaccumulation of metal cations by Saccharomyces cerevisiae;Brady;Applied Microbiology and Biotechnology,1994

5. Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine;Brandolini;World Journal of Microbiology and Biotechnology,2002

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