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

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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Bibliographic Details
Main Author: L.E. Gutierrez
Format: Article
Language:English
Published: Universidade de São Paulo 1993-12-01
Series:Scientia Agricola
Subjects:
trealose
leveduras
ácido octanóico
Saccharomyces
trehalose
yeast
octanoic acid
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000300020

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