Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature

被引：60

作者：

Redon, Marian ^{[2
]}

Guillamon, Jose M. ^{[1
,2
]}

Mas, Albert ^{[2
]}

Rozes, Nicolas ^{[2
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Dept Biotecnol Alimentos, Valencia 46100, Spain

[2] Univ Rovira & Virgili, Dept Bioquim & Biotecnol, Fac Enol, Tarragona 43007, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2009年 / 228卷 / 05期

关键词：

Wine; Yeasts; Fatty acids; Ergosterol; Phospholipids; Low temperature; FATTY-ACID-COMPOSITION; GRAPE; WINE; SPHINGOLIPIDS; ERGOSTEROL; FLUIDITY; MUTANTS; STEROLS; YEAST;

D O I：

10.1007/s00217-008-0996-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Plasma membrane is the initial sensor of different stress conditions and its composition is modified with response to environmental changes. In the present study, we have modified the lipid composition of the membrane by growing Saccharomyces cerevisiae in the presence of different fatty acids and ergosterol. All supplemented fatty acids were incorporated into the cell and this incorporation produced significant changes in the lipid composition. The incubation with ergosterol also modified the lipid composition of the cells; however, these cells presented a strong reduction in the content of this sterol. The different cellular lipid composition has been related to viability and fermentation performance at low temperature (13 A degrees C). The cells incubated with palmitoleic acid (C16:1) showed higher viability and significant reduction in the fermentation length. These cells presented higher C16:1 and ergosterol content, shorter chain length of the fatty acids and higher ratio of sterols/phospholipids. Therefore redesigning the composition of cellular membranes during industrial yeast propagation seems to be a promising strategy for improving fermentation performance in the winery.

引用

页码：833 / 840

页数：8

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