Glycerol, one of the most important by-products of alcoholic fermentation, has positive effects on the sensory properties of fermented beverages. It was recently shown that the most direct approach for increasing glycerol formation is to overexpress GPD1, which encodes the glycerol-3-phosphate dehyd
✦ LIBER ✦
Microaerobic glycerol formation in Saccharomyces cerevisiae
✍ Scribed by Roeland Costenoble; Hadi Valadi; Lena Gustafsson; Claes Niklasson; Carl Johan Franzén
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 329 KB
- Volume
- 16
- Category
- Article
- ISSN
- 0749-503X
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