The yeast plasma membrane regulates the movement of compounds into the yeast cell and
of yeast metabolites from the cell into the medium. The rate of penetration of organic acids …

The last two decades have seen a rapid growth in research into the aroma of alcoholic
beverages. A major stimulus has been the recognition that the aroma in itself invariably has a …

It has been shown that the proportion of fatty acid ethyl esters retained by the yeast cell
increases with increasing acyl chain length as the ester becomes more lipid soluble. The …

Sensory examination of an aroma model consisting of alcohols, fatty acids, esters and aldehydes,
in concentrations estimated in whisky, has proved that—in addition to vicinal diketones…

DIACETYL is an important component in the flavour of food and it is known to be the chief
component of the aroma of butter. We have shown that it is also found in distilled alcoholic …

Using phenolphthalein diphosphate as substrate, it was possible to demonstrate three peaks
in the pH curve of the phosphatase activity of baker's yeast, one at the pH optimum of the …

The distribution of the esters formed during sugar fermentations between the yeast cells and
the medium was investigated in fermentations by 5 strains of Saccharomyces cerevisiae …

Gas chromatography was applied to eight different types of whisky, two of cognac, one of
brandy, and four of rum to determine the relative proportions of volatile fatty acids; with the …

Biotin was replaceable by the unsaturated long-chain fatty acids, oleic and palmitoleic, when
added with aspartic acid to biotin-deficient baker's yeast under aerobic conditions. Baker's …

The neutral lipids from whole cells and cell envelopes of aerobic Saccharomyces cerevisiae
and anaerobic Sacch. carlsbergensis and the cell walls isolated from the cell envelopes …