Influence of ethanol on the lipid content and fatty acid composition ofSaccharomyces cerevisiœ View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1995-10

AUTHORS

J. Šajbidor, Z. Ciesarová, D. Šmogrovičová

ABSTRACT

The content of total lipid as well as of ergosterol, squalene, and major fatty acids were compared in the cells of a distillery strain ofSaccharomyces cerevisiœ incubated for 3, 48 and 120 h in the presence of 5, 10 and 15% ethanol. Ethanol induced lipid accumulation with preferential ergosterol biosynthesis. The relative contents of palmitic and stearic acid decreased whereas the amount of palmitoleic and oleic acid increased. The total content of all fatty acids rose as a consequence of the ethanol treatment. More... »

PAGES

508-510

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02814733

DOI

http://dx.doi.org/10.1007/bf02814733

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1044675194

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/8763146


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