Data/hora: 13/06/2024 08:56:38

Provedor de dados: | 63
País: | Brazil
Título: | Changes in trehalose content of baker's yeast as affected by octanoic acid
Autores: | Gutierrez,L.E.
Data: | 1993-12-01
Ano: | 1993
Palavras-chave: | Trehalose; Yeast; Saccharomyces; Octanoic acid.
Resumo: | Octanoic acid inhibited ethanolic fermentation by Saccharomyces cerevisiae (bakers yeast) and the trehalose accumulation, however did not affect the endogenous degradation of trehalose. This inhibition may be explained by the binding of octanoic acid to hexokinase or other proteins of plasma membrane because they are not necessary for endogenous fermentation. The degradation of trehalose may be due to an activation of trehalase.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000300020
Editor: | São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"
Relação: | 10.1590/S0103-90161993000300020
Formato: | text/html
Fonte: | Scientia Agricola  v.50 n.3 1993
Fonte: | info:eu-repo/semantics/openAccess