Changes in the lipid composition of Saccharomyces cerevisiae race Capensis (G-1) during alcoholic fermentation and flor film formation

被引：9

作者：

Valero, E ^{[1
]}

Millán, C ^{[1
]}

Ortega, JM ^{[1
]}

机构：

[1] Univ Cordoba, Fac Sci, Dept Microbiol, Cordoba 14014, Spain

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2002年 / 35卷 / 07期

关键词：

lipids; Saccharomyces cerevisiae; alcoholic fermentation;

D O I：

10.1016/S0023-6438(02)90916-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The cellular lipid composition of one flor-forming strain of Saccharomyces cerevisiae during fermentation and the subsequent period of film formation with different oxygen levels was studied. Irrespective of fermentation conditions, only those yeasts which came into contact with oxygen after fermentation formed a flor film. After the fermentation, these yeasts entered an adaptation phase in which the percentage of oleic acid increased considerably at the expense of other long-chain fatty acids. Their phospholipid contents remained high, as well as the unsaturation index of their fatty acids and the ergosterollphospholipids ratio was maintained below 1. These changes allowed an increased viability of yeasts in the wine of up to 80% and the acquisition of sufficient hydrophobicity and floatability to reach the surface and form flor film. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：593 / 599

页数：7

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