Changes in trehalose content of baker's yeast as affected by octanoic acid Alterações no teor de trealose de levedura de panificação provocadas por ácido octanóico
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 membran...
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| Format: | Article |
| Language: | English |
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Universidade de São Paulo
1993-12-01
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| Series: | Scientia Agricola |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000300020 |