ON THE EXTRACTION OF INTRACELLULAR FREE AMINO ACIDS OF WINE YEAST AT MULTIPLE TREATMENT BY ETHANOL

Authors

  • E. A. Mantachian Chair of Biochemistry, YSU, Armenia

DOI:

https://doi.org/10.46991/PYSUB.2005.39.2.095

Keywords:

free aromatic amino acids, wine yeast, maximum extraction

Abstract

An example of five species of wine yeast the possibility of maximum extraction of amino acids is shown in multiple treatment by hot ethanol, permissive to extract majority of aliphatic, dicarbonic, dibasic and aromatic amino acids.

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Published

2005-06-10

Issue

Vol. 39 No. 2 (207) (2005)

Section

Biology

License

Copyright (c) 2005 Proceedings of the YSU

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

“ON THE EXTRACTION OF INTRACELLULAR FREE AMINO ACIDS OF WINE YEAST AT MULTIPLE TREATMENT BY ETHANOL”. 2005. Proceedings of the YSU B: Chemical and Biological Sciences 39 (2 (207): 95-99. https://doi.org/10.46991/PYSUB.2005.39.2.095.