Researches Concerning the Cholesterol Rolein Alcoholic Fermentation Dynamic

Authors:
I. Popescu, Dana Radu
Abstract:
Present research evaluates the cholesterol role upon yeast fermentative metabolism concerning two different technological processes: bread dough fermentation and grape must fermentation. The obtained results revealed that exogenous added cholesterol generate a higher yield in alcohol, a supplementary sugar transformation and a higher CO2 volume. Exogenous added cholesterol produces a supplementary fermentation due to prolonged yeast cell viability.
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