Summary
The cellular long-chain fatty acids of 69 strains of yeasts, representing 29 species associated with the brewing industry, were extracted by saponification and analyzed asmethyl esters by gas chromatography. The strains were characterized by the presence of palmitic, palmitoleic, stearic, oleic, linoleic and linolenic acid as the major fatty acids. The strains were divided into six groups on the basis of their fatty acid content. With this method it was possible to differentiate between the yeasts on species and, in some instances, on strain level.
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Oosthuizen, A., Kock, J.L.F., Botes, P.J. et al. The long-chain fatty acid composition of yeasts used in the brewing industry. Appl Microbiol Biotechnol 26, 55–60 (1987). https://doi.org/10.1007/BF00282149
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DOI: https://doi.org/10.1007/BF00282149