Use of FT‐NIR and XPS techniques to distinguish cell hull fractions prepared by autolysis or HPH from Saccharomyces cerevisiae and Brettanomyces bruxellensis strains-Reference-Cited by-同舟云学术

Use of FT‐NIR and XPS techniques to distinguish cell hull fractions prepared by autolysis or HPH from Saccharomyces cerevisiae and Brettanomyces bruxellensis strains

Published:2021-08-25 Issue:10 Volume:56 Page:5062-5070
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Bakhos Elena¹²³^ORCID,Skaff Wadih⁴,Esvan Jerome⁵,Monnier Alexandre⁴,Sieczkowski Nathalie²,Lteif Roger¹,Brandam Cedric³,Salameh Dominique⁶

Affiliation:

1. Unité de Technologie et Valorisation Alimentaire Centre d'Analyses et de Recherche Université Saint‐Joseph de Beyrouth, Faculté des sciences Campus des Sciences et Technologies, Mar Roukos, Dekwaneh, B.P. 17‐5208, Mar Mikhaël Beirut 1104 2020 Lebanon

2. Lallemand SAS 19 rue des Briquetiers, BP 59 Blagnac 31 702 France

3. Laboratoire de Génie Chimique UMR 5503 CNRS INPT UPS Université de Toulouse 4 Allée Emile Monso Toulouse 31029 France

4. Ecole Supérieure d'Ingénieurs d'Agronomie Méditerranéenne Université Saint‐Joseph de Beyrouth P.O. Box 159 Zahlé, Taanayel Lebanon

5. Centre Inter‐universitaire de Recherche et d'Ingénierie des Matériaux INP‐ENSIACET CNRS Université de Toulouse 4 allée Emile Monso, BP 44362 Toulouse 31030 France

6. Unité de recherche Environnement, Génomique et Protéomique Centre d'Analyses et de Recherche Université Saint‐Joseph de Beyrouth, Faculté des sciences Campus des Sciences et Technologies, Mar Roukos, Dekwaneh, B.P. 17‐5208, Mar Mikhaël Beirut 1104 2020 Lebanon

Funder

Association Nationale de la Recherche et de la Technologie

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15318

Reference43 articles.

1. A study of the yeast cell wall composition and structure in response to growth conditions and mode of cultivation

2. Yeast autolysis in sparkling wine – a review

3. Application of XPS to the surface analysis of yeast cells

4. Evaluation of the Efficiency of Different Disruption Methods on Yeast Cell Wall Preparation for β-Glucan Isolation

5. Potential of high pressure homogenization to induce autolysis of wine yeasts

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