Guest guest Posted May 9, 2007 Report Share Posted May 9, 2007 http://www.mbaa.com/pdfs/EBC_2005_Prague_abstracts.pdf L.23 the oxidative stress responce of brewing yeast during propagation and fermentation- OXFORD BROOKS UN.BIOLOGICAL AND MOLECULAR SCIENCE.UK in vivo generation of oxidents is a normal consequence of aerobic metabolism and may affect yeast health during propagation and fermentation.analysis of larger yeast DNA confirmed the presence of 6 key anti-oxident genes(SOD1, SOD2, CTA1,CTT1,GSH1,GLR1) gene expression was up-regulated in the presence of oxidents and mutant strains lacking these genes were found to be hypersensitive Quote Link to comment Share on other sites More sharing options...
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