Changes in lipid content of wine yeasts during fermentation by immobilized cells

Ján  Šajbidor; Fedor  Malik

doi:10.5219/56

Authors

Ján Šajbidor Ústav biotechnológie a potravinárstva, FCHPT STU, Radlinského 9812 37 Bratislava, Slovensko
Fedor Malik Ústav biotechnológie a potravinárstva, FCHPT STU, Radlinského 9812 37 Bratislava, Slovensko

DOI:

https://doi.org/10.5219/56

Keywords:

Saccharomyces cerevisiae, etanol, imobilizÃ¡cia, lipidy

Abstract

Comparison of the lipid composition of immobilised and non-immobilised cells of the wine cell strain Saccharomyces cerevisiae 6C subjected to ethanol stress indicates that the whole impact of the ethanol stress on the fatty acids composition is less influenced with immobilised cells as with non- immobilised ones. The ethanol stress raised in immobilised and free cells occurrence of palmitoleic acid to the detriment of palmitic acid. The character of changes in lipid composition during immobilisation probably has an impact upon slightly increased stress resistance. The immobilised cells are as well resistive against passive membrane fluidisation by ethanol.

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