prikaz prve stranice dokumenta Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain
Rad nije dostupan
Znanstveni rad - Prethodno/kratko priopćenje
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

Citirajte ovaj rad

Rupčić, J. i 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 i Gordana Čanadi Jurešić. "Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain." World journal of microbiology & biotechnology, vol. 26, br. 7, 2010, str. 1331-1336. https://doi.org/10.1007/s11274-009-0297-7

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

Rupčić, J. i 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), str. 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]. 08.01.2010. [pristupljeno 05.05.2024.];26(7):1331-1336. doi: 10.1007/s11274-009-0297-7

J. Rupčić i G. Čanadi Jurešić, "Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain", World journal of microbiology & biotechnology, vol. 26, br. 7, str. 1331-1336, Siječanj 2010. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:550092. [Citirano: 05.05.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:550092
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain
AutorJasminka Rupčić
AutorGordana Čanadi Jurešić
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku kemiju, biokemiju i kliničku kemiju)
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Temeljne medicinske znanosti
Medicinska biokemija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Prethodno/kratko priopćenje
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaWorld journal of microbiology & biotechnology
Brojčani podacivol. 26, br. 7, str. 1331-1336
p-ISSN0959-3993
DOIhttps://doi.org/10.1007/s11274-009-0297-7
URN:NBNurn:nbn:hr:184:550092
Datum objave publikacije2010-01-08
URL dokumentahttp://bib.irb.hr/490255
Vrsta resursaTekst
Prava pristupaZatvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2023-05-02 08:19:29