Oxygen addition and sterol synthesis in Saccharomyces cerevisiae during enological fermentation
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2021, Food ChemistryCitation Excerpt :The phenomena above described could be likely due to the presence of chitosan based coating which, in addition to the alginate matrix, creates a physical barrier affecting diffusion throughout the microcapsules. The role of oxygen under anaerobic conditions has been recognized to be crucial for yeast metabolism, namely for the synthesis of sterols and unsaturated fatty acids (Fornairon-Bonnefond, Demaretz, Rosenfeld & Salmon, 2002). So far, no research examined the kinetic of oxygen consumption by Saccharomyces cerevisiae during the primary beer fermentation.
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2019, Food ChemistryCitation Excerpt :The initial amount was approximately 8.6 mg/L. As ascertained by other authors, yeast metabolism under anaerobic conditions normally requires oxygen in order to favour the synthesis of sterols and unsaturated fatty acids (Fornairon-Bonnefond, Demaretz, Rosenfeld, & Salmon, 2002). To the best of our knowledge, no studies have been carried out to determine the oxygen consumption by Saccharomyces cerevisiae in the bottle during the secondary fermentation for sparkling wine production.