Influence of ethanol on the lipid content and fatty acid composition of Saccharomyces cerevisiae.

  • Sajbidor J
  • Ciesarová Z
  • Smogrovicová D
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The content of total lipid as well as of ergosterol, squalene, and major fatty acids were compared in the cells of a distillery strain of Saccharomyces cerevisiae incubated for 3, 48 and 120 h in the presence of 5, 10 and 15% ethanol. Ethanol induced lipid accumulation with preferential ergosterol biosynthesis. The relative contents of palmitic and stearic acid decreased whereas the amount of palmitoleic and oleic acid increased. The total content of all fatty acids rose as a consequence of the ethanol treatment.

Author-supplied keywords

  • Ethanol
  • Ethanol: pharmacology
  • Fatty Acids
  • Fatty Acids: analysis
  • Lipids
  • Lipids: analysis
  • Saccharomyces cerevisiae
  • Saccharomyces cerevisiae: chemistry
  • Saccharomyces cerevisiae: drug effects

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  • J Sajbidor

  • Z Ciesarová

  • D Smogrovicová

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