Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement in Saccharomyces cerevisiae.
Li J, Zhao H, Huang W.
Li J, et al.
J Ind Microbiol Biotechnol. 2014 Dec;41(12):1793-802. doi: 10.1007/s10295-014-1517-1. Epub 2014 Oct 2.
J Ind Microbiol Biotechnol. 2014.
PMID: 25273830
Our previous work revealed proanthocyanidins (PAs) could pose significant enhancement on the activity of H(+)-ATPase and fermentation efficiency after a transient initial inhibition (Li et al in Am J Enol Vitic 62(4):512-518, 2011). The aim of the present work was t …
Our previous work revealed proanthocyanidins (PAs) could pose significant enhancement on the activity of H(+)-ATPase and fermentation effici …