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<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><table style="height: 287px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="287" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="MsoNormal" style="text-align: justify; tab-stops: 28.8pt 273.6pt 345.6pt 381.6pt; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;">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.</span></p><p class="MsoNormal" style="text-align: justify; tab-stops: 28.8pt 273.6pt 345.6pt 381.6pt; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"> </p><p class="MsoNormal" style="text-align: justify; tab-stops: 28.8pt 273.6pt 345.6pt 381.6pt; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;"><span style="font-size: 12px;"><strong>doi:10.5219/56</strong></span></span></p></div></td></tr></tbody></table></div

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