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

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, imobilizácia, 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.

Downloads

Download data is not yet available.

References

CARMAN, G. M., HENRY, S. A. 1989. Phospholipid Biosynthesis in Yeast. In An.Rev.Biochem., vol. 58, 1989, p. 635-667.

FOLCH, J., LEES, M., SLOANE-STANLEY, G. H. 1957. A simple method for the isolation and purification of total lipides from animal tissue. In J.Biol.Chem., vol. 225, 1957, p. 497-509.

JIRKŮ, V. 1999. Whole cell immobilization as a means of enhancing ethanol tolerance. In J. Ind. Microbiol. Biotechnol., vol. 22, 1999, p. 147-151.

https://doi.org/10.1038/sj.jim.2900620

MISHRA, P., PRASAD, R. 1989. Relationship between ethanol tolerance and fatty acyl composition of Saccharomyces cerevisiae. In Appl. Microbiol. Biotechnol., vol. 30, 1989, p. 294-298.

https://doi.org/10.1007/BF00256221

ROTMANN, B. H., REHM, H. J. 1991. Relationship between fermentation capability and fatty acid composition of free and immobilized Saccharomyces cerevisiae. In Appl. Microbiol. Biotechnol., vol. 34, 1991, p. 502-508.

SHOBAYASHI, M., SHIN-ICHIRO MITSUEDA, S., AGO, M., FUJII, T., IWASHITA, K., IEFUJI, H. 2005. Effects of Culture Conditions on Ergosterol Biosynthesis by Saccharomyces cerevisiae. In Biosci. Biotechnol. Biochem., vol. 69, 2005, p. 2381-2388.

https://doi.org/10.1271/bbb.69.2381

ŠAJBIDOR, J. 1997. Effect of some environmental factors on the content and composition of microbial membrane lipids. In Crit. Rev. Biotechnol., vol. 17, 1997, p. 87-103.

https://doi.org/10.3109/07388559709146608

PMid:9192472

YOU, K.M., ROSENFIELD, C. L., KNIPPLE, D.C. 2003. Ethanol Tolerance in the Yeast Saccharomyces cerevisiae Is Dependent on Cellular Oleic Acid Content. In Appl. Env. Microbiol., vol. 69, 2003, p. 1499-1503.

https://doi.org/10.1128/AEM.69.3.1499-1503.2003

PMid:12620835

PMCid:150070

Downloads

Published

2010-05-31

How to Cite

Šajbidor, J. ., & Malik, F. . (2010). Changes in lipid content of wine yeasts during fermentation by immobilized cells. Potravinarstvo Slovak Journal of Food Sciences, 4(2), 67–68. https://doi.org/10.5219/56