NDLI: The effect of the preservative sorbic acid on the lipid composition of the ascomycete fungus Penicillium roqueforti Thom

Content Provider	Springer Nature Link
Author	Sergeeva, Ya. E. Galanina, L. A. Kochkina, G. A. Feofilova, E. P.
Copyright Year	2009
Abstract	The mechanism of action of potassium sorbate, a widely used food preservative on the lipid composition of the Ascomycete fungus Penicillium roqueforti, the main contaminant of cheese, was investigated. The inhibition of fungal growth by potassium sorbate was found to be associated with a change in the composition of phospholipids (a decrease in phosphatidylcholine content and an increase in phosphatidylethanolamine and phosphatidic acid content) and of neutral lipids (a decrease in the triacylglycerol and sterol content and an increase in the free fatty acid content). The fatty acid composition of fungal lipids also changed. A drastic decrease in the linoleic acid content occurred both in the total lipid fraction and in the triacylglycerol and total phospholipid fractions, whereas the oleic acid content increased correspondingly. This suggests that sorbic acid (SA) affects Δ12 desaturase activity, which controls the adaptive response of mycelial fungi to deleterious environmental factors.
Starting Page	630
Ending Page	635
Page Count	6
File Format	PDF
ISSN	00262617
Journal	Microbiology
Volume Number	78
Issue Number	5
e-ISSN	16083237
Language	English
Publisher	SP MAIK Nauka/Interperiodica
Publisher Date	2009-10-11
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	mycelial fungi Penicillium roqueforti preservatives food items potassium sorbate phospholipids neutral lipids linoleic acid Medical Microbiology Microbiology
Content Type	Text
Resource Type	Article
Subject	Microbiology Applied Microbiology and Biotechnology

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