Feron G, Dufossé L, Mauvais G, Bonnarme P, Spinnler H E
Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique, Dijon, France.
FEMS Microbiol Lett. 1997 Apr 1;149(1):17-24. doi: 10.1111/j.1574-6968.1997.tb10302.x.
This paper provides new information about the metabolism of various fatty acids and gamma-decalactone production by yeast. An analysis of the fatty acid composition of the yeast Sporidiobolus salmonicolor during batch production of lactone with ricinoleic acid methyl ester as a precursor showed an accumulation of the gamma-decalactone precursor inside the cells. Electron microscopy of the yeasts showed the presence of large internal inclusions leading to membrane and organelle lysis and, consequently, death of the yeast. S. salmonicolor cultivated with methyl oleate did not produce gamma-decalactone and is viable during the whole culture. Analysis of the long chain fatty acid fraction showed incorporation of methyl oleate.
本文提供了关于酵母对各种脂肪酸的代谢以及γ-癸内酯生成的新信息。以蓖麻油酸甲酯为前体进行内酯分批生产期间，对酵母鲑色掷孢酵母的脂肪酸组成分析表明，γ-癸内酯前体在细胞内积累。酵母的电子显微镜观察显示存在大量内部内含物，导致膜和细胞器裂解，进而导致酵母死亡。用油酸甲酯培养的鲑色掷孢酵母不产生γ-癸内酯，并且在整个培养过程中都能存活。长链脂肪酸组分分析表明油酸甲酯被整合。
