Effect of ethanol on fermentation and lipid composition in Saccharomyces cerevisiae

被引：8

作者：

Ciesarova, Z

Sajbidor, J

Smogrovicova, D

Bafrncova, P

机构：

[1] Department of Biochemical Technology, Slovak Technical University

来源：

FOOD BIOTECHNOLOGY | 1996年 / 10卷 / 01期

关键词：

D O I：

10.1080/08905439609549897

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 influence of ethanol on growth, fermentation and lipid composition of Saccharomyces cerevisiae was studied. Greater inhibition of growth than of fermentation was found at 5% (v/v) of added ethanol. Enhanced content of lipid and accumulation of ergosterol and squalene at 15% (v/v) of added ethanol were observed. Ethanol increased the content of palmitic, palmitoleic, stearic and oleic acid, but to a different extent. The amount of palmitoleic and oleic acids was 2.5 resp. 2.3 times higher than in the biomass without ethanol addition under the same conditions.

引用

页码：1 / 12

页数：12

共 31 条

[1]

AGUDO LD, 1992, APPL MICROBIOL BIOT, V37, P647, DOI 10.1007/BF00240742

[2] EFFECT OF ETHANOL ON MEMBRANE FLUIDITY OF PROTOPLASTS FROM SACCHAROMYCES-CEREVISIAE AND KLOECKERA-APICULATA GROWN WITH OR WITHOUT ETHANOL, MEASURED BY FLUORESCENCE ANISOTROPY [J].