[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.

Archana, K. M. and Ravi, R. and Anu Appaiah, K. A. (2015) Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques. Journal of Food Science and Technology, 52 (10). pp. 6770-6776. ISSN 0022-1155

[img] PDF
Journal of Food Science and Technology October 2015, Volume 52, Issue 10, pp 6770-6776.pdf - Published Version
Restricted to Registered users only

Download (575kB)

Abstract

Wine production is a complex process both from biochemical and microbiological point of view in which yeast plays a central role. The use of the wine yeast Saccharomyces cerevisiae and non- Saccharomyces yeasts as mixed starter cultures for wine fermentations is of increasing interest to enhance the quality of wine.The most common stress, yeast cells encounter during wine fermentation is the increase in ethanol concentration.To enhance ethanol tolerance, alteration in the cellular lipid composition is one of its defence mechanism. Ethanol tolerance and cellular fatty acid composition of alcohol producing non Saccharomyces forms were compared with enological strains of Sacccharomyces cerevisiae. Saccharomyces cerevisiae used for the study, tolerated 15 % of ethanol and the non Saccharomyces strains such as, Issatchenkia occidentalis and Issatchenkia orientalis tolerated 10%of ethanol. On exposure of Saccharomyces cerevisiae to ethanol stress, the proportion of monounsaturated fatty acids increased with concomitant decrease in saturated fatty acids. Decrease in monounsaturated fatty acids, exhibited by non- Saccharomyces yeasts when exposed to ethanol stress, could be one of the reasons for their inability to withstand more than 10 % of alcohol. Multivariate techniques of data analysis – principal component analysis and linear discriminant analysis were employed in order to establish differentiation criteria as function of yeast strains, alcohol stress and their fatty acid profile. Based on the data, Chemometrics, such as principal component analysis and discriminant function analysis, can be successfully applied to fatty acid data to categorize the yeast.

Item Type: Article
Uncontrolled Keywords: Yeasts . Ethanol stress . Lipid composition . Chemometrics
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jan 2016 05:29
Last Modified: 08 Jan 2016 05:29
URI: http://ir.cftri.com/id/eprint/12052

Actions (login required)

View Item View Item