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Increased proportion of medium chain fatty acids in nystatin‐resistant yeast mutants
Author(s) -
Nagai J.,
Yokoe S.,
Tanaka M.,
Hibasami H.,
Ikeda T.
Publication year - 1981
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02535007
Subject(s) - nystatin , clinical chemistry , yeast , lipidology , food science , chemistry , biochemistry , mutant , microbiology and biotechnology , biology , gene , antibiotics
Fatty acid composition of phospholipids and steryl esters from four nystatin‐resistant mutants of Saccharomyces cerevisiae was compared to that from the wild strain. All the mutant strains which produce several ergosterol intermediates incorporated two‐to three‐fold as much medium chain fatty acids, especially 14:0 and 14:1 in phospholipids, and 12:0, 14:0 and 14:1 in steryl esters as the wild strain did. The increase in the relative amount of medium chain fatty acids in these mutants was found at all the growth temperatures and the growth phases examined, and in all the phospholipid species.