Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae

2016 ◽  
Vol 101 (7) ◽  
pp. 3005-3014 ◽  
Author(s):  
Yuyun Lu ◽  
Marilyn Kai Wen Voon ◽  
Dejian Huang ◽  
Pin-Rou Lee ◽  
Shao-Quan Liu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Constituents ◽  
Combined Effects ◽  
Fermentation Temperature

Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

LWT ◽  
2019 ◽  
Vol 105 ◽  
pp. 224-232 ◽  
Author(s):  
Dai Chen ◽  
Sandrine Toussaint ◽  
Weidong Huang ◽  
Jicheng Zhan ◽  
Shao-Quan Liu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Constituents ◽  
Phosphate Addition

scholarly journals Single and combined effects of formic acid and Saccharomyces cerevisiae on breast meat quality of the Indonesian indigenous crossbred chickens

2021 ◽  
Vol 803 (1) ◽  
pp. 012064
Author(s):  
Lillah Zuhrotul Ukhro ◽  
Sugiharto Sugiharto ◽  
Teysar Adi Sarjana ◽  
Turrini Yudiarti ◽  
Endang Widiastuti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Formic Acid ◽  
Meat Quality ◽  
Combined Effects ◽  
Breast Meat

Combined effects of ethanol, high homogenization pressure, and temperature on cell fatty acid composition inSaccharomyces cerevisiae

1999 ◽  
Vol 45 (10) ◽  
pp. 805-810 ◽  
Author(s):  
Maria Elisabetta Guerzoni ◽  
Marilena Ferruzzi ◽  
Fausto Gardini ◽  
Rosalba Lanciotti
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Short Chain Fatty Acids ◽  
Ethyl Esters ◽  
Yeast Cells ◽  
Combined Effects ◽  
Different Temperatures

The specific aims of this research were to evaluate the combined effects of ethanol and high-pressure homogenization at different temperatures on cell viability in Saccharomyces cerevisiae and to study the induced modification of fatty acid composition. The decrease in viability was weak at 10°C while a homogenization pressure over 1000 bar (1 bar = 100 kPa) induced a significant reduction in viability when the cells were incubated at 20 and 30°C. The cell tolerance to pressure decreased with an increase in ethanol concentration and temperature. Ethanol, particularly intracellular ethanol accumulated by S. cerevisiae, played an important role in the response to homogenization pressure and in modification of the cell fatty acid composition. In fact, an unusually elevated accumulation of ethyl esters in lipid extracts of yeast cells subjected to high homogenization pressure, especially in the presence of exogenous ethanol and at 30°C, was observed. Moreover, only unsaturated and traces of short chain fatty acids were esterified with ethanol.Key words: Homogenization pressure, ethanol, fatty acids, Saccharomyces cerevisiae.

Combined effects of ethanol, high homogenization pressure, and temperature on cell fatty acid composition in Saccharomyces cerevisiae

1999 ◽  
Vol 45 (10) ◽  
pp. 805-810 ◽  
Author(s):  
Maria Elisabetta Guerzoni ◽  
Marilena Ferruzzi ◽  
Fausto Gardini ◽  
Rosalba Lanciotti
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Combined Effects
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