[脱水对酿酒酵母14中脂质脂肪酸组成的影响]
[Dehydration effect on the fatty acid composition of lipids in baker's yeast Saccharomyces cerevisiae 14].
作者信息
Auzinia L P, Zikmanis P B, Auzan S N, Beker M E
出版信息
Prikl Biokhim Mikrobiol. 1979 Nov-Dec;15(6):822-6.
PMID:395534
Abstract
The effect of dehydration on the fatty acid composition of lipids in baker's yeast Saccharomyces cerevisiae 14 cultivated on the ethanol (1.5%) containing medium in the presence or absence of glutamic acid and biotin or on molasses (2%) was studied. In spite of a relatively low drying temperature (35 degrees C), the correlation between saturated and non-saturated fatty acids may vary within 40--60 min.
摘要
研究了脱水对在含乙醇（1.5%）培养基中、存在或不存在谷氨酸和生物素的条件下培养的面包酵母酿酒酵母14，以及对在糖蜜（2%）上培养的酿酒酵母14的脂质脂肪酸组成的影响。尽管干燥温度相对较低（35摄氏度），但饱和脂肪酸与不饱和脂肪酸之间的相关性在40 - 60分钟内可能会有所不同。
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