Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation
Author:
Affiliation:
1. Department of Environmental Sciences; Saga University; 1 Honjo-cho; Saga; 840-8502; Japan
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.7/fullpdf
Reference15 articles.
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3. Flow cytometric monitoring of rhodamine 123 and a cyanine dye uptake by yeast during cider fermentation;Lloyd;J. Inst. Brew.,1996
4. The relative importance of mitochondrial protein synthesis to brewing yeast performance;Lodolo;J. Am. Soc. Brew. Chem.,1995
5. Role of oxygen in high-gravity fermentations in the absence of unsaturated lipid biosynthesis;O'Connor-Cox;J. Am. Soc. Brew. Chem.,1993
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