乙醇对酿酒酵母脂质含量和脂肪酸组成的影响。
Influence of ethanol on the lipid content and fatty acid composition of Saccharomyces cerevisiae.
作者信息
Sajbidor J, Ciesarová Z, Smogrovicová D
机构信息
Department of Biochemical Technology, Chemical Faculty, Slovak Technical University, Bratislava.
出版信息
Folia Microbiol (Praha). 1995;40(5):508-10. doi: 10.1007/BF02814733.
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.
在5%、10%和15%乙醇存在的条件下，对酿酒酵母的一个菌株细胞进行3小时、48小时和120小时的培养，比较了总脂质以及麦角固醇、角鲨烯和主要脂肪酸的含量。乙醇诱导脂质积累，并优先进行麦角固醇的生物合成。棕榈酸和硬脂酸的相对含量下降，而棕榈油酸和油酸的含量增加。乙醇处理导致所有脂肪酸的总含量上升。
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