Yeast ghosts

Lafon-Lafourcade, S., Geneix, C., Ribereau-Gayon, P. (1984). Inhibition of alcoholic fermentation of grape must by fatty acids produced by yeasts and their elimination by yeast ghosts. Appl. Environm. Microbiol, 47, 1246-1249. 

Edwards, C.G. and Beelman, R.B. 1987. Inhibition of the malolactic bacterium, Leuconostoc oenos (PSU-1), by decanoic acid and subsequent removal of the inhibition by yeast ghosts. Am. J. Enol. 

Polyphosphate was chosen as a polyelectrolyte in addition to the erythrocyte ghost protein, because van Steveninck demonstrated (17) that polyphosphate plays an important role in membrane transport in yeast cells. The results obtained with polyphosphate, especially on protein-covered membranes, indicate that the possibility of ionic transport is strongly enhanced. 

Several proprietary mixtures of yeast and LAB superfoods are available as supplements during alcoholic and ML-fermentations. Yeast supplements consist largely of DAP, yeast extract, and yeast hulls (or ghosts). Yeast hulls are cell-wall by-products of commercial laboratory media manufac-... 

Ammonium sulphate Bacteria (MLF starter culture) Diammonium phosphate Diatomaceous earth Yeast (starter culture and ghosts)... 

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