Arginase Activity is a Useful Marker of Nitrogen Limitation During Alcoholic Fermentations

Author:

Carrasco Purificación,Pérez-Ortín José E.,del Olmo Marcel.lí

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Ecology, Evolution, Behavior and Systematics,Microbiology

Reference49 articles.

1. Agenbach, W.A.: A study of must nitrogen content in relation to incomplete fermentation, yeast production and fermentation activity. Proc. S. Afr. Soc. Enol. Vitic. 66–87. Cape Town (1977)

2. Functional genomic analysis of a commercial wine strain of Saccharomyces cerevisiae under differing nitrogen conditions;Backhus;FEMS Yeast Res.,2001

3. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions;Bely;J. Ferment. Bioeng.,1990

4. Assimilable nitrogen addition and hexose transport system activity during enological fermentation;Bely;J. Inst. Brew.,1994

5. Molecular events associated with induction of arginase in Saccharomyces cerevisiae;Bossinger;J. Bacteriol.,1977

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