Effect of ethanol on fermentation and lipid composition inSaccharomyces cerevisiae
| Autor: | D. Šmogrovičová, P. Bafrncová, J. Šajbidor, Z. Ciesarová |
|---|---|
| Rok vydání: | 1996 |
| Předmět: |
Ergosterol
Ethanol biology Lipid composition Saccharomyces cerevisiae food and beverages Biomass biology.organism_classification Applied Microbiology and Biotechnology Squalene chemistry.chemical_compound Oleic acid chemistry Biochemistry lipids (amino acids peptides and proteins) Fermentation Food science Food Science Biotechnology |
| Zdroj: | Food Biotechnology. 10:1-12 |
| ISSN: | 1532-4249 0890-5436 |
| Popis: | The influence of ethanol on growth, fermentation and lipid composition of Saccharomyces cerevisiae was studied. Greater inhibition of growth than of fermentation was found at 5% (v/v) of added ethanol. Enhanced content of lipid and accumulation of ergosterol and squalene at 15% (v/v) of added ethanol were observed. Ethanol increased the content of palmitic, palmitoleic, stearic and oleic acid, but to a different extent. The amount of palmitoleic and oleic acids was 2.5 resp. 2.3 times higher than in the biomass without ethanol addition under the same conditions. |
| Databáze: | OpenAIRE |
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