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Accumulation of α-ketoglutaric acid in yeast mutants requiring lysine

✍ Scribed by Jnanendra K. Bhattacharjee; Anthony F. Tucci; Murray Strassman


Book ID
118845967
Publisher
Elsevier Science
Year
1968
Tongue
English
Weight
368 KB
Volume
123
Category
Article
ISSN
0003-9861

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Fermentation of grape must by sequential
✍ Abad, F. Bravo ;Pérez-zúñiga, F. J. 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 386 KB

Fermentations of grape (cv. Malvar) musts from two consecutive vintages were camed out using the autochthonous microflora, a sequential association of yeasts and conventional fermentations with addition of sulfur dioxide to the must. The pyruvic and a-ketoglutaric acid content over the course of fer