PRODUCTION OF ERGOSTEROL BY SACCHAROMYCES CEREVISIAE

被引：0

作者：

Lavova, Blazena ^{[1
]}

Haronikova, Andrea ^{[2
]}

Marova, Ivana ^{[2
]}

Urminska, Dana ^{[1
,3
]}

机构：

[1] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Biochem & Biotechnol, Tr A Hlinku 2, Nitra 94976, Slovakia

[2] Brno Univ Technol, Mat Res Ctr, Fac Chem, Brno 61200, Czech Republic

[3] Slovak Acad Sci, Inst Chem, Ctr Excellence White Green Biotechnol, Nitra 94976, Slovakia

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2013年 / 2卷

关键词：

ergosterol; Saccharomyces cerevisiae; sterols;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ergosterol is an essential component of yeast cells that maintains the integrity of the membrane. In this study the production of ergosterol by yeast Saccharomyces cerevisiae strains Kolin, Gyong and 612 was investigated. Ergosterol was isolated by multilevel extraction associated with saponification and analyzed by reverse phase high performance liquid chromatography with PDA detector. It was found that the highest content of ergosterol (7055.53 mu g.g(-1) d.w.) was reached after 52 hours of strain Gyong cultivation.

引用

页码：1934 / 1940

页数：7

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