Literature DB >> 16346561

Inhibition of alcoholic fermentation of grape must by Fatty acids produced by yeasts and their elimination by yeast ghosts.

S Lafon-Lafourcade1, C Geneix, P Ribéreau-Gayon.   

Abstract

In a complete nutritive medium rich in sugar, such as grape must, the inhibition of alcoholic fermentation is caused by substances produced by the yeast which, acting synergistically with ethanol, are toxic to the yeasts themselves. Among these are decanoic and octanoic acids and their corresponding ethyl esters. Their adsorption by yeast ghosts permits the prevention and treatment of fermentation stoppages.

Entities:  

Year:  1984        PMID： 16346561      PMCID： PMC240205          DOI： 10.1128/aem.47.6.1246-1249.1984

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  3 in total

1.  Evidence for the existence of "survival factors" as an explanation for some peculiarities of yeast growth, especially in grape must of high sugar concentration.

Authors:  S Lafon-Lafourcade; F Larue; P Ribereau-Gayon
Journal:  Appl Environ Microbiol       Date:  1979-12       Impact factor: 4.792

2.  Relationship between the sterol content of yeast cells and their fermentation activity in grape must.

Authors:  F Larue; S Lafon-Lafourcade; P Ribereau-Gayon
Journal:  Appl Environ Microbiol       Date:  1980-04       Impact factor: 4.792

3.  [Alcohol fermentation: effect of temperature on ethanol accumulation within yeast cells (author's transl)].

Authors:  J M Navarro; G Durand
Journal:  Ann Microbiol (Paris)       Date:  1978 Aug-Sep
  3 in total
  11 in total

Review 1.  Yeast killer systems.

Authors:  W Magliani; S Conti; M Gerloni; D Bertolotti; L Polonelli
Journal:  Clin Microbiol Rev       Date:  1997-07       Impact factor: 26.132

2.  Isolation and enological characterization of malolactic bacteria from the vineyards of northwestern Spain.

Authors:  C Sieiro; J Cansado; D Agrelo; J B Velázquez; T G Villa
Journal:  Appl Environ Microbiol       Date:  1990-09       Impact factor: 4.792

3.  Ethanol-Induced Leakage in Saccharomyces cerevisiae: Kinetics and Relationship to Yeast Ethanol Tolerance and Alcohol Fermentation Productivity.

Authors:  S P Salgueiro; I Sá-Correia; J M Novais
Journal:  Appl Environ Microbiol       Date:  1988-04       Impact factor: 4.792

4.  Effect of Sugar Transport Inactivation in Saccharomyces cerevisiae on Sluggish and Stuck Enological Fermentations.

Authors:  J M Salmon
Journal:  Appl Environ Microbiol       Date:  1989-04       Impact factor: 4.792

5.  Dynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of Spain.

Authors:  I Pardo; M J García; M Zúñiga; F Uruburu
Journal:  Appl Environ Microbiol       Date:  1989-02       Impact factor: 4.792

6.  Inhibition of Yeast Growth by Octanoic and Decanoic Acids Produced during Ethanolic Fermentation.

Authors:  C A Viegas; M F Rosa; I Sá-Correia; J M Novais
Journal:  Appl Environ Microbiol       Date:  1989-01       Impact factor: 4.792

7.  Changes in the intracellular concentrations of the adenosine phosphates and nicotinamide adenine dinucleotides ofSaccharomyces cerevisiae during batch fermentation.

Authors:  J C Mauricio; M Pareja; J M Ortega
Journal:  World J Microbiol Biotechnol       Date:  1995-03       Impact factor: 3.312

Review 8.  Physiology of yeasts in relation to biomass yields.

Authors:  C Verduyn
Journal:  Antonie Van Leeuwenhoek       Date:  1991 Oct-Nov       Impact factor: 2.271

9.  Enhanced Product Recovery from Glycerol Fermentation into 3-Carbon Compounds in a Bioelectrochemical System Combined with In Situ Extraction.

Authors:  Hugo Roume; Jan B A Arends; Camar P Ameril; Sunil A Patil; Korneel Rabaey
Journal:  Front Bioeng Biotechnol       Date:  2016-09-26

10.  Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine.

Authors:  Josef Licek; Mojmir Baron; Jiri Sochor
Journal:  Molecules       Date:  2020-12-04       Impact factor: 4.411
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