Changes in the activity of the general a
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R. Lglesias; J. M. Ferreras; F. J. Arias; R. Muรฑoz; T. Girbรจs
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Article
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1990
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John Wiley and Sons
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English
โ 250 KB
๐ 2 views
The evolution of the activity of the general amino acid permease and ethanol and glucose concentrations in t h e medium were studied in a mild fermentation process carried out by a wine strain of Saccharomyces cerevisiae var. ellipsoideus isolated from grape musts in spontaneous fermentation. The ce