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Lipid content of Saccharomyces cerevisiae strains with different degrees of ethanol tolerance

  • Applied Microbial and Cell Physiology
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Summary

We analysed the fatty acid and sterol compositions of various Saccharomyces cerevisiae strains with ethanol tolerance varying from 4% to 12% (v/v) ethanol and at different concentrations of ethanol. The results we obtained agree with the existence of a relationship between membrane fluidity and ethanol tolerance but they do not support a direct role of unsaturated fatty acids in this tolerance. On the other hand, they support the importance of ergosterol in this phenomenon.

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Authors and Affiliations

  1. Departmento de Microbiología, Sección de la Facultad de Farmacia, Universidad de Valencia, Avenida de Blasco Ibañez 13, E-46010, Valencia, Spain

    Lucas del Castillo Agudo

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  1. Lucas del Castillo Agudo
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del Castillo Agudo, L. Lipid content of Saccharomyces cerevisiae strains with different degrees of ethanol tolerance. Appl Microbiol Biotechnol 37, 647–651 (1992). https://doi.org/10.1007/BF00240742

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  • DOI: https://doi.org/10.1007/BF00240742

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