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Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature

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Abstract

Plasma membrane is the initial sensor of different stress conditions and its composition is modified with response to environmental changes. In the present study, we have modified the lipid composition of the membrane by growing Saccharomyces cerevisiae in the presence of different fatty acids and ergosterol. All supplemented fatty acids were incorporated into the cell and this incorporation produced significant changes in the lipid composition. The incubation with ergosterol also modified the lipid composition of the cells; however, these cells presented a strong reduction in the content of this sterol. The different cellular lipid composition has been related to viability and fermentation performance at low temperature (13 °C). The cells incubated with palmitoleic acid (C16:1) showed higher viability and significant reduction in the fermentation length. These cells presented higher C16:1 and ergosterol content, shorter chain length of the fatty acids and higher ratio of sterols/phospholipids. Therefore redesigning the composition of cellular membranes during industrial yeast propagation seems to be a promising strategy for improving fermentation performance in the winery.

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Acknowledgments

This work was financially supported by grant from the Spanish government (AGL2007-65498-C02/ALI). We thank Pilar Mañas (Facultad de Veterinaria, Universidad de Zaragoza) for his help in membrane fluidity analysis. The authors would also like to thank the Language Service of the Rovira i Virgili University for checking the manuscript.

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Authors and Affiliations

  1. Biotecnologia Enológica, Departament de Bioquimica i Biotecnologia, Facultat de Enologia, Universitat Rovira i Virgili, Marcel li Domingo s/n, 43007, Tarragona, Spain

    Marian Redón, José M. Guillamón, Albert Mas & Nicolas Rozès

  2. Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Burjassot, P.O. Box 73, 46100, Valencia, Spain

    José M. Guillamón

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  1. Marian Redón
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  2. José M. Guillamón
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  3. Albert Mas
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  4. Nicolas Rozès
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Correspondence to José M. Guillamón.

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Redón, M., Guillamón, J.M., Mas, A. et al. Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature. Eur Food Res Technol 228, 833–840 (2009). https://doi.org/10.1007/s00217-008-0996-6

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  • DOI: https://doi.org/10.1007/s00217-008-0996-6

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