IDENTIFICATION OF INDUSTRIAL YEAST STRAINS OF SACCHAROMYCES-CEREVISIAE BY FATTY-ACID PROFILES

被引：2

作者：

BENDOVA, O ^{[1
]}

RICHTER, V ^{[1
]}

JANDEROVA, B ^{[1
]}

HAUSLER, J ^{[1
]}

机构：

[1] WATER RES INST, PRAGUE, CZECHOSLOVAKIA

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1991年 / 35卷 / 06期

关键词：

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The fatty acid composition of 20 Saccharomyces cerevisiae strains (laboratory and industrial strains, top and bottom brewery yeasts, distillery and wine yeasts) was determined. Fatty acids with chain lengths of 12 to 28 carbons were separated. It has been found that individual strain groups differ in their fatty acid profiles.

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页码：810 / 812

页数：3

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