Open AccessEffects of sodium chloride concentration on phospholipid fatty acid composition of yeasts differing in osmotolerance
Author(s) -
TunbladJohansson Inga,
Adler Lennart
Publication year - 1987
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1987.tb02157.x
Subject(s) - palmitoleic acid , phospholipid , oleic acid , composition (language) , saccharomyces cerevisiae , yeast , biochemistry , sodium , biology , fatty acid , food science , chemistry , linoleic acid , linguistics , philosophy , organic chemistry , membrane
The effect of growth medium NaCl concentration on the fatty acid composition of phospholipids of 3 strains of Saccharomyces cerevisiae and 6 osmotolerant yeast strains was examined. The S. cerevisiae strains were characterized by a high content of palmitoleic (C 16:1 ) acid and by having no polyunsaturated C 18 acids, whereas the osmotolerant strains had a low content of C 16:1 and a high proportion of polyenoic C 18 acids. An increase of the NaCl concentration from 0% to 8% resulted in a decrease of the cellular phospholipid content on a dry‐weight basis, for all strains but one of the osmotolerant strains. For the S. cerevisiae strains increased salinity produced a slight decrease of the proportion of C 16 fatty acids with a concomitant increase of C 18 acids, whereas the osmotolerant strains showed an increase of the relative content of oleic acid (C 18:1 ) at the expense of the proportion of polyenoic C 18 acids.