Kvasny Prum. 1994; 40(6): 169-171 | DOI: 10.18832/kp1994013

Immobilization on wine yeast lipides composition during ethanol stress.Peer-reviewed article

J. GREGO, J. ŠAJBIDOR, F. MALÍK, Š KRÁSNY

Comparison of the lipid composition of immobilized and non-immobilized 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 immobilized cells as with non-immobilized ones. The ethanol stress raised in immobilized and free cells occurence of palmiticoil acid to the detriment of palmiticacid. The character of changes in lipid composition during immobilization probably has an impact upon slightly increased stress resistance. The immobilized cells are as well resistive against passive membrane fluidization by ethanol.
(In Slovak, English summary only)

Keywords: wine yeats, immobilisation, lipids, ethanol stress

Published: June 1, 1994