PubAg

Main content area

Lipid content of Saccharomyces cerevisiae strains with different degrees of ethanol tolerance

Author:
Castillo Agudo, L. del.
Source:
Applied microbiology and biotechnology 1992 v.37 no.5 pp. 647-651
ISSN:
0175-7598
Subject:
Saccharomyces cerevisiae, ethanol, lipids, industrial microbiology, fermentation
Abstract:
We analysed the fatty acid and sterol compositions of various Saccharomyces cerevisiae strains with ethanol tolerance varying from 4% to 12% (v/v) ethanol and at different concentrations of ethanol. The results we obtained agree with the existence of a relationship between membrane fluidity and ethanol tolerance but they do not support a direct role of unsaturated fatty acids in this tolerance. On the other hand, they support the importance of ergosterol in this phenomenon.
Agid:
1416785