NDLI: Effect of active dry wine yeast storage upon viability and lipid composition

Content Provider	Springer Nature Link
Author	Redón, M. Guillamón, J. M. Mas, A. Rozès, N.
Copyright Year	2008
Abstract	Alterations in the plasma membrane of Active Dry Wine Yeast (ADWY) produce deleterious effects upon yeast fermentation activity. The aim of this study was to evaluate the changes in viability mediated by plasma membrane alterations induced by poor ADWY storage conditions. Yeast recovery was analyzed after growth in optimal medium. The effects upon vitality were measured by impedance variation. Cell membrane functionality was measured by anisotropy and cell lipid composition was also determined. The results showed a reduction in viability of up to 57–87% in the stored yeast. The storage effect increased saturated fatty acids, and reduced unsaturated fatty acids and phospholipid contents. The stored yeast recovery was related to membrane functionality and significant increases in unsaturated fatty acid, sterol and phospholipid concentrations. Good vitality was positively correlated to high unsaturated fatty acid, phosphatidylserine and phosphatidylethanolamine concentrations and negatively to high saturated fatty acid and phosphatidylcholine contents.
Starting Page	2555
Ending Page	2563
Page Count	9
File Format	PDF
ISSN	09593993
Journal	World Journal of Microbiology and Biotechnology
Volume Number	24
Issue Number	11
e-ISSN	15730972
Language	English
Publisher	Springer Netherlands
Publisher Date	2008-06-04
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Saccharomyces cerevisiae Fatty acids Sterols Rehydration Vitality Microbiology Environmental Engineering/Biotechnology Biochemistry Biotechnology Applied Microbiology
Content Type	Text
Resource Type	Article
Subject	Physiology Medicine Applied Microbiology and Biotechnology Biotechnology

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