Effect of environmental stress factors and recycling on the lipid composition of brewer's yeast mitochondria

Abstract

The aim of this study was to investigate alterations in the content and composition of mitochondrial lipids of brewer's yeast, which occur during brewing and repetitive recycling. The bottom-fermenting brewer's yeast of Saccharomyces cerevisiae species obtained from industrial beer production was used throughout the study. The first three generations of recycled yeast were analysed. Differences between the generations were more pronounced in the phospholipid and neutral lipid composition than in fatty acid composition. Squalene was present in all generations in high concentrations. The results give insight into the response of yeast cells to stress factors and recycling.