RELATIONSHIP BETWEEN FERMENTATION CAPABILITY AND FATTY-ACID COMPOSITION OF FREE AND IMMOBILIZED SACCHAROMYCES-CEREVISIAE

被引：2

作者：

HILGEROTMANN, B ^{[1
]}

REHM, HJ ^{[1
]}

机构：

[1] UNIV MUNSTER,INST MIKROBIOL,CORRENSSTR 3,W-4400 MUNSTER,GERMANY

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1991年 / 34卷 / 04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 Saccharomyces cerevisiae immobilized by entrapment in calcium-alginate beads or adsorption on sintered glass was compared to that of freely suspended cells under different fermentation conditions. The fermentation product ethanol was found to cause a shift towards saturation in the fatty acid composition under anaerobic conditions. Immobilized cells contained significantly higher percentages of saturated fatty acyl residues, especially of palmitic acid (16:0), and a decreased amount of oleic acid (18:1) compared with free cells. The percentage saturation of total fatty acid composition correlates positively with improved fermentation rates obtained with the immobilized cells. This enhanced saturation of fatty acid composition in immobilized cells may be due to altered osmotic conditions in the microenvironment of the cells.

引用

页码：502 / 508

页数：7

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