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Interaction between isolation source, cellular fatty acid composition and stress tolerance in Saccharomyces cerevisiae and its subspecies
Author(s) -
Guerzoni Maria Elisabetta,
Sinigaglia Milena,
Gardini F.
Publication year - 1993
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1993.tb01599.x
Subject(s) - food science , fatty acid , preservative , subspecies , saccharomyces cerevisiae , biology , composition (language) , chemistry , biochemistry , yeast , ecology , linguistics , philosophy
The physiological properties and fatty acid content of 59 strains of Saccharomyces cerevisiae isolated from soft‐drink factories, a fruit puree factory, a fuel‐alcohol distillery and a winery were compared. Discriminant analysis of the results allocated the strains to four groups according to their source. Resistance to preservatives and temperature stress were correlated with differences in fatty acid composition. The fatty acid C18: 1Δ11, growth at pH 2 and in the presence of 200–600 mg 1 ‐1 benzoate or sorbate, and maximal growth rate at 42°C were characteristics associated with yeasts from particular environments. However, tolerance of thermal stress and content of the C18: 2 fatty acid were associated with subspecies: the former species S. capensis, S. chevalieri , etc. The relative content of C10 : 0, C12 : 0 and C18 : 0 acids varied according to both isolation source and subspecies.