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Studies of Saccharomyces cerevisiae during fermentation—an in vivo electrokinetic investigation

✍ Scribed by W. Richard Bowen; Richard J. Cooke


Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
772 KB
Volume
33
Category
Article
ISSN
0006-3592

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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