中国食品学报2017，Vol.17Issue(7)：165-174,10.DOI:10.16429/j.1009-7848.2017.07.021
外源长链脂肪酸对酿酒酵母脂肪酸代谢、生长繁殖、抗逆性及香气合成的影响
Influence of Exogenous Long-chain Fatty Acids on Saccharomyces cerevisiae Fatty Acid Metabolism, Growth, Stress Resistance and Aroma Compounds Production
摘要
Abstract
The long-chain fatty acids (C14-C18)in the media are important nutrients that affects S.cerevisiae growth and metabolism.This paper describes in details the effects of the exogenous long-chain fatty acids on the yeast fatty acid metabolism,growth,stress resistance and aroma compounds production,and describes its application in the wine industry.The aim is to provide theoretical guidance for wine industry.关键词
脂肪酸/酿酒酵母/生长繁殖/抗逆性能/香气Key words
fatty acid/Saccharomyces cerevisiae/growth/stress resistance/aroma compounds引用本文复制引用
段亮亮,燕国梁,段长青..外源长链脂肪酸对酿酒酵母脂肪酸代谢、生长繁殖、抗逆性及香气合成的影响[J].中国食品学报,2017,17(7):165-174,10.基金项目
国家现代农业产业技术体系专项(CARS-30) （CARS-30）
