Nagai J, Yokoe S, Tanaka M, Hibasami H, Ikeda T
Lipids. 1981 Jun;16(6):411-7. doi: 10.1007/BF02535007.
Fatty acid composition of phospholipids and steryl esters from four nystatin-resistant mutants of Saccharomyces cerevisiae was compared to that from the wild strain. All the mutant strains which produce several ergosterol intermediates incorporated two- to three-fold as much medium chain fatty acids, especially 14:1 in phospholipids, and 12:0, 14:0 and 14:1 in steryl esters as the wild strain did. The increase in the relative amount of medium chain fatty acids in these mutants was found at all the growth temperatures and the growth phases examined, and in all the phospholipid species.
将酿酒酵母的四个制霉菌素抗性突变体的磷脂和甾醇酯的脂肪酸组成与野生菌株的进行了比较。所有产生几种麦角固醇中间体的突变菌株在磷脂中掺入的中链脂肪酸是野生菌株的两到三倍，尤其是14:1，在甾醇酯中掺入的12:0、14:0和14:1也是野生菌株的两到三倍。在所有检测的生长温度和生长阶段以及所有磷脂种类中，都发现这些突变体中链脂肪酸的相对含量增加。
