Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification
Ethanol and acetic acid, at concentrations which may occur during wine-making, inhibited the transport of ι-malic acid in Schizosaccharomyces pombe. The inhibition was non-competitive, the decrease of the maximum initial velocity following exponential kinetics. Glucose transport was not significantl...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
1995
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/1822/3704 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/3704 |