AROMATIC AMINO ACID-DERIVED COMPOUNDS INDUCE MORPHOLOGICAL CHANGES AND MODULATE THE CELL GROWTH OF WINE YEAST SPECIES

Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth.Several compounds are produced during aromatic amino acid metabolism, including aromatic Cheese Baker alcohols, serotonin, melatonin, and tryptamine.We evaluated the effects of these compounds o

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4-Chloro-N-(2,5-dimethylphenyl)benzenesulfonamide

The title compound, C14H14ClNO2S, contains two molecules in the asymmetric unit with different conformations.The C—SO2—NH—C torsion angles are 65.3 (2) and 54.6 (2)° and CALMING LAVENDER BABY WASH the aromatic rings are tilted relative to each other by 59.3 (1) and 45.8 

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