the influence of thiamine in the fermentation of the wine yeasts

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ID: 230778
2011
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Abstract
Due to the enzymatic equipment, the yeast cell produces alcoholic fermentation by the meaning of a zimazic complex which catalyzes in different stages the redox processes of the carbohydrates, which are able to ferment, ultimately leading to ethanol. The fermentation rate is an exponential function being influenced by the cells concentration in the development environment and the starter cultures of micro-organisms. Most of the yeast strains do ferment some substrates rich in hexosanes and oligoglucides: sucrose, maltose, raffinose, lactose and celobiose. The biomass quantity may be increased in various ways. An important aspect in the increasing of the multiplication rate of the yeast cells is the determination of the optimum growing conditions. Some kinetic dependencies, mono and multi-factorial, have been observed; they describe the impact of the concentration of the base components in the nutrient environment, temperature, pH, mixing intensity on the multiplication rate of the yeasts.
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Authors ;Ovidiu Tita;Letitia Oprean;Mihaela Tita;Eniko Gaspar;Nicoleta Mandrean;Mariana Pacala;Ecaterina Lengyel
Journal Mineralogical Magazine
Year 2011
DOI
DOI not found
URL
http://pubs.ub.ro/dwnl.php?id=CSCC6201104V04S01A0009
Keywords
thiamine alcoholic fermentation

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