Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain |
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Authors: | Rup?i? Jasminka Jure?i? Gordana ?anadi |
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Institution: | (1) Department of Chemistry and Biochemistry, Faculty of Medicine, University of Rijeka, B. Branchetta 20, 51000 Rijeka, Croatia |
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Abstract: | The neutral lipid fraction of the aerobically grown starter yeast culture of a Saccharomyces cerevisiae brewing strain, and three-first recycled yeast generations exposed to multiple stress factors during beer fermentation was
studied. No pronounced changes in the cellular neutral lipid content between the non-stressed starter and stressed recycled
cells were found. However, it was found that recycled yeast generations modulate their neutral lipid composition during fermentation.
The ergosterol content was increased at the expense of steryl esters (SEs) and squalene, which resulted in a higher ergosterol/SEs
molar ratio and a slightly higher ergosterol/squalene molar ratio. In addition, the proportion of unsaturated fatty acids,
mainly palmitoleic acid increased in the neutral lipid fraction of the stressed recycled yeast generations. These results
suggest that some specific neutral lipid species and fatty acids stored in the neutral lipid fraction are involved in the
adaptive response of the brewer’s yeast to stressful fermentation conditions. The striking finding was a high squalene content
in the neutral lipid fraction of both the starter yeast culture and recycled yeast generations (22.4 vs. 19–20%, respectively),
implying a possible biotechnological exploitation of this biologically active molecule from the yeast biomass. |
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