Importance and role of lipids in wine yeast fermentation

被引：29
|
作者：
Tesniere, Catherine [1 ]
机构：
[1] Univ Montpellier, Montpellier SupAgro, INRA, UMR SPO, Montpellier, France
来源：
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 2019年 / 103卷 / 20期
关键词：
Enological fermentation; Lipids; Saccharomyces cerevisiae; Stress; Volatile compounds; FATTY-ACID TRANSPORT; SACCHAROMYCES-CEREVISIAE; ALCOHOLIC FERMENTATION; ETHANOL TOLERANCE; PLASMA-MEMBRANE; STEROL UPTAKE; TEMPERATURE; GRAPE; METABOLISM; ERGOSTEROL;
D O I：
10.1007/s00253-019-10029-4
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
This review summarizes the current knowledge on the importance and role of lipids in wine yeast fermentation. Lipids play an important role in membrane structure, adaptation to stress, or as signaling molecules. They are also essential nutrients whose availability can vary depending on winemaking technology, with major effects on yeast alcoholic fermentation. Moreover, lipid supplementation can greatly stimulate the formation of yeast volatile metabolites.
引用
收藏
页码：8293 / 8300
页数：8
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