prikaz prve stranice dokumenta Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain
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Scientific paper - Preliminary note / Short communication
Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain
World journal of microbiology & biotechnology, 26 (2010), 7; 1331-1336. https://doi.org/10.1007/s11274-009-0297-7
Rupčić, Jasminka; Čanadi Jurešić, Gordana

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Rupčić, J. & Čanadi Jurešić, G. (2010). Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain. World journal of microbiology & biotechnology, 26. (7), 1331-1336. doi: 10.1007/s11274-009-0297-7

Rupčić, Jasminka and Gordana Čanadi Jurešić. "Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain." World journal of microbiology & biotechnology, vol. 26, no. 7, 2010, pp. 1331-1336. https://doi.org/10.1007/s11274-009-0297-7

Rupčić, Jasminka and Gordana Čanadi Jurešić. "Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain." World journal of microbiology & biotechnology 26, no. 7 (2010): 1331-1336. https://doi.org/10.1007/s11274-009-0297-7

Rupčić, J. and Čanadi Jurešić, G. (2010) 'Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain', World journal of microbiology & biotechnology, 26(7), pp. 1331-1336. doi: 10.1007/s11274-009-0297-7

Rupčić J, Čanadi Jurešić G. Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain. World journal of microbiology & biotechnology [Internet]. 2010 January 08 [cited 2024 May 26];26(7):1331-1336. doi: 10.1007/s11274-009-0297-7

J. Rupčić and G. Čanadi Jurešić, "Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain", World journal of microbiology & biotechnology, vol. 26, no. 7, pp. 1331-1336, January 2010. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:550092. [Accessed: 26 May 2024]

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Metadata
Title (english)Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain
AuthorJasminka Rupčić
AuthorGordana Čanadi Jurešić
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Basic Medical Sciences
Medical Biochemistry
Abstract (english)
The neutral lipid fraction of the aerobically grown starter yeast culture of a Saccharomyces cerevisiae brewing strain, and three-first recycled yeast generations exposed to multiple stress factors during beer fermentation was studied. No pronounced changes in the cellular neutral lipid content between the non-stressed starter and stressed recycled cells were found. However, it was found that recycled yeast generations modulate their neutral lipid composition during fermentation. The ergosterol content was increased at the expense of steryl esters (SEs) and squalene, which resulted in a higher ergosterol/SEs molar ratio and a slightly higher ergosterol/squalene molar ratio. In addition, the proportion of unsaturated fatty acids, mainly palmitoleic acid increased in the neutral lipid fraction of the stressed recycled yeast generations. These results suggest that some specific neutral lipid species and fatty acids stored in the neutral lipid fraction are involved in the adaptive response of the brewer's yeast to stressful fermentation conditions. The striking finding was a high squalene content in the neutral lipid fraction of both the starter yeast culture and recycled yeast generations (22.4 vs. 19-20%, respectively), implying a possible biotechnological exploitation of this biologically active molecule from the yeast biomass.
Keywords (english)
Languageenglish
Publication typeScientific paper - Preliminary note / Short communication
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleWorld journal of microbiology & biotechnology
Numberingvol. 26, no. 7, pp. 1331-1336
p-ISSN0959-3993
DOIhttps://doi.org/10.1007/s11274-009-0297-7
URN:NBNurn:nbn:hr:184:550092
Publication2010-01-08
Document URLhttp://bib.irb.hr/490255
Type of resourceText
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2023-05-02 08:19:29