RT Journal Article
SR Electronic
T1 Relationship Between Phospholipid and Sterol Contents in <em>Saccharomyces cerevisiae</em> and <em>Torulaspora delbrueckii</em> and their Fermentation Activity in Grape Musts
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 301
OP 308
DO 10.5344/ajev.1991.42.4.301
VO 42
IS 4
A1 J. C. Mauricio
A1 S. Guijo
A1 J. M. Ortega
YR 1991
UL http://www.ajevonline.org/content/42/4/301.abstract
AB The yeast growth, viability rate of resting yeast cells, and the fermentation activity of Saccharomyces cerevisiae and Torulaspora delbrueckii in grape musts with high sugar contents can be increased by aeration. In S. cerevisiae, such an increase is related to the cell contents in sterols and phospholipids, while in T. delbrueckii it is also dependent on oxygen, the presence of which is essential to the normal development of the yeast growth and the fermentation process. The more marked dependency of the biosynthesis of sterols and phospholipids on oxygen in T. delbrueckii and its great relevance to cell growth may be the origin of the early disappearance of this species from grape musts during spontaneous fermentations.