Relationship between fermentation capability and fatty acid composition of free and immobilized Saccharomyces cerevisiae View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1991-01

AUTHORS

Bärbel Hilge-Rotmann, Hans-Jürgen Rehm

ABSTRACT

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. More... »

PAGES

502-508

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf00180578

DOI

http://dx.doi.org/10.1007/bf00180578

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1050966162


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