EFFECT OF GRAPE SKIN MACERATION ON STEROL, PHOSPHOLIPID, AND FATTY-ACID CONTENTS OF SACCHAROMYCES-CEREVISIAE DURING ALCOHOLIC FERMENTATION

Authors
VALERO E MILLAN MC MAURICIO JC ORTEGA JM
Citation
E. Valero et al., EFFECT OF GRAPE SKIN MACERATION ON STEROL, PHOSPHOLIPID, AND FATTY-ACID CONTENTS OF SACCHAROMYCES-CEREVISIAE DURING ALCOHOLIC FERMENTATION, American journal of enology and viticulture, 49(2), 1998, pp. 119-124
Citations number
46
Categorie Soggetti
Food Science & Tenology",Agriculture,"Biothechnology & Applied Migrobiology
Journal title
American journal of enology and viticulture → ACNP
ISSN journal
00029254
Volume
49
Issue
2
Year of publication
1998
Pages
119 - 124
Database
ISI
SICI code
0002-9254(1998)49:2<119:EOGSMO>2.0.ZU;2-4
Abstract
The lipid composition of Saccharomyces cerevisiae cells grown in macer ated and unmacerated must was compared. Grape skin maceration altered the lipid composition of the yeast cells. The unsaturation index of fa tty acids was not appreciably altered, but the sterol/phospholipid rat io was substantially lower, which suggested higher fluidity of the pla sma membrane in cells grown in macerated must. As a result, the fermen tative capacity of the cells was increased, biomass was decreased and no appreciable change in cellular viability was observed.