Relationship between fermentation capability and fatty acid composition of free and immobilized Saccharomyces cerevisiae

• 1 January 1991
• journal article
• applied microbial-and-cell-physiology
• Published by Springer Nature in Applied Microbiology and Biotechnology
• Vol. 34  (4) , 502-508
• https://doi.org/10.1007/bf00180578

Abstract

Keywords

• FERMENTATION
• OLEIC ACID
• FATTY ACID COMPOSITION
• SACCHAROMYCES CEREVISIAE
• PALMITIC ACID