Effect of ethanol on fermentation and lipid composition in Saccharomyces cerevisiae

被引：8
|
作者：
Ciesarova, Z
Sajbidor, J
Smogrovicova, D
Bafrncova, P
机构：
[1] Department of Biochemical Technology, Slovak Technical University
来源：
FOOD BIOTECHNOLOGY | 1996年 / 10卷 / 01期
关键词：
D O I：
10.1080/08905439609549897
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The influence of ethanol on growth, fermentation and lipid composition of Saccharomyces cerevisiae was studied. Greater inhibition of growth than of fermentation was found at 5% (v/v) of added ethanol. Enhanced content of lipid and accumulation of ergosterol and squalene at 15% (v/v) of added ethanol were observed. Ethanol increased the content of palmitic, palmitoleic, stearic and oleic acid, but to a different extent. The amount of palmitoleic and oleic acids was 2.5 resp. 2.3 times higher than in the biomass without ethanol addition under the same conditions.
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页码：1 / 12
页数：12
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