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Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain

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An Erratum to this article was published on 14 September 2013

Abstract

The neutral lipid fraction of the aerobically grown starter yeast culture of a Saccharomyces cerevisiae brewing strain, and three-first recycled yeast generations exposed to multiple stress factors during beer fermentation was studied. No pronounced changes in the cellular neutral lipid content between the non-stressed starter and stressed recycled cells were found. However, it was found that recycled yeast generations modulate their neutral lipid composition during fermentation. The ergosterol content was increased at the expense of steryl esters (SEs) and squalene, which resulted in a higher ergosterol/SEs molar ratio and a slightly higher ergosterol/squalene molar ratio. In addition, the proportion of unsaturated fatty acids, mainly palmitoleic acid increased in the neutral lipid fraction of the stressed recycled yeast generations. These results suggest that some specific neutral lipid species and fatty acids stored in the neutral lipid fraction are involved in the adaptive response of the brewer’s yeast to stressful fermentation conditions. The striking finding was a high squalene content in the neutral lipid fraction of both the starter yeast culture and recycled yeast generations (22.4 vs. 19–20%, respectively), implying a possible biotechnological exploitation of this biologically active molecule from the yeast biomass.

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Acknowledgments

This study was supported by the Ministry of Science, Education and Sports, Republic of Croatia (TP-01/0062-64). We wish to express our gratitude to professor B. Šantek for the technical expertise provided regarding yeast propagation and useful suggestions during the preparation of the manuscript.

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The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Department of Chemistry and Biochemistry, Faculty of Medicine, University of Rijeka, B. Branchetta 20, 51000, Rijeka, Croatia

    Jasminka Rupčić & Gordana Čanadi Jurešić

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  1. Jasminka Rupčić
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  2. Gordana Čanadi Jurešić
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Correspondence to Jasminka Rupčić.

Additional information

An erratum to this article is available at http://dx.doi.org/10.1007/s11274-013-1441-y.

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Rupčić, J., Jurešić, G.Č. Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain. World J Microbiol Biotechnol 26, 1331–1336 (2010). https://doi.org/10.1007/s11274-009-0297-7

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