Influence of ethanol and temperature on the cellular fatty acid composition of Zygosaccharomyces bailii spoilage yeasts.

The Journal of applied bacteriology Pub Date : 1995-03-01 DOI:10.1111/j.1365-2672.1995.tb05033.x

M M Baleiras Couto, J H Huis in't Veld

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引用次数: 14

Abstract

Changes in the fatty acid profile of Zygosaccharomyces bailii strains, isolated from different sources, after growth at increasing concentrations of ethanol and/or decreasing temperatures were determined. Differences in fatty acid composition between Zygosaccharomyces bailii strains at standard conditions (25 degrees C, 0% initial ethanol) were observed and could be related to ethanol tolerance. Zygosaccharomyces bailii strain isolated from wine showed the highest ethanol tolerance in relation to growth rate. Surprisingly, an increase in ethanol concentration or a decrease in growth temperature caused a decrease in the degree of unsaturation of total cellular fatty acids. On the other hand, the mean chain length increased (high ethanol concentration) or decreased (low temperature) depending on the stress factor. When both stress situations (high ethanol concentration and low temperature) were present at the same time, the degree of unsaturation remained approximately constant. With decreasing temperatures, the C16/C18 ratio increased in studies of initial ethanol content below 5%, and above 5% ethanol, decreased.

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乙醇和温度对百利酵母腐坏酵母细胞脂肪酸组成的影响。

测定了从不同来源分离的百利酵母(Zygosaccharomyces bailii)菌株在增加乙醇浓度和/或降低温度条件下生长后脂肪酸谱的变化。在标准条件下(25℃，0%初始乙醇)，观察到百利酵母(Zygosaccharomyces bailii)菌株之间脂肪酸组成的差异，可能与乙醇耐受性有关。从葡萄酒中分离的白耳酵母对乙醇的耐受性最高。令人惊讶的是，乙醇浓度的增加或生长温度的降低会导致细胞总脂肪酸不饱和程度的降低。另一方面，平均链长随应激因子的不同而增大(高乙醇浓度)或减小(低温)。当两种应激情况(高乙醇浓度和低温)同时存在时，不饱和程度大致保持不变。当初始乙醇含量低于5%时，C16/C18比值随温度的降低而升高，高于5%时，C16/C18比值降低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The Journal of applied bacteriology

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