6533b830fe1ef96bd12979a3

RESEARCH PRODUCT

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

Lucas Del Castillo Agudo

subject

chemistry.chemical_classificationErgosterolEthanolbiologyFatty acidGeneral Medicinebiology.organism_classificationApplied Microbiology and BiotechnologySaccharomycesSterolYeastchemistry.chemical_compoundBiochemistrychemistryMembrane fluidityUnsaturated fatty acidBiotechnology

description

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.

https://doi.org/10.1007/bf00240742