Changes in lipid content of wine yeasts during fermentation by immobilized cells | Zendy

J. Šajbidor | Zendy; F. MALÍK | Zendy

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Changes in lipid content of wine yeasts during fermentation by immobilized cells

Author(s) -

J. Šajbidor,

F. MALÍK

Publication year - 2010

Publication title -

potravinarstvo slovak journal of food sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.259

H-Index - 12

eISSN - 1338-0230

pISSN - 1337-0960

DOI - 10.5219/56

Subject(s) - wine , palmitoleic acid , palmitic acid , chemistry , fermentation , food science , ethanol , composition (language) , yeast , ethanol content , biochemistry , saccharomyces cerevisiae , strain (injury) , membrane , malolactic fermentation , yeast in winemaking , fatty acid , bacteria , biology , lactic acid , linguistics , philosophy , genetics , anatomy

Comparison of the lipid composition of immobilised and non-immobilised cells of the wine cell strain Saccharomyces cerevisiae 6C subjected to ethanol stress indicates that the whole impact of the ethanol stress on the fatty acids composition is less influenced with immobilised cells as with non- immobilised ones. The ethanol stress raised in immobilised and free cells occurrence of palmitoleic acid to the detriment of palmitic acid. The character of changes in lipid composition during immobilisation probably has an impact upon slightly increased stress resistance. The immobilised cells are as well resistive against passive membrane fluidisation by ethanol.

doi:10.5219/56

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