Premium
High levels of copper retard the growth of Saccharomyces cerevisiae by altering cellular morphology and reducing its potential for ethanolic fermentation
Author(s) -
Wang Lihua,
Wang Ronghua,
Zhan Jicheng,
Huang Weidong
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14903
Subject(s) - saccharomyces cerevisiae , yeast , copper , chemistry , fermentation , biophysics , sugar , morphology (biology) , adsorption , biochemistry , biology , organic chemistry , genetics
High levels of copper retard the growth, reduce potential for ethanolic fermentation, alter cellular morphology, and decrease the Young's modulus of Saccharomyces cerevisiae .
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom