engleski

Characterization of lipid components in the whole cells and plasma membranes of baker's yeast

The aim of this work was to analyze the lipid composition of the whole ceIls and plasma membrane of commercial baker's yeast. Baker's yeast contained 6.7 % of total lipids in dry biomass. Phosphatidylcholine was by far the most abundant phospholipid of the whole cells and plasma membrane. In the neutral lipid composition of the whole cells, steryl esters were present in the highest concentration, which corresponds to the stationary growth phase. The content of ergosterol in the whole cells and plasma membrane was several times lower than for laboratory grown strains. Palmitoleic and oleic acid prevailed significantly in the fatty acid composition of the whole cells, making 81 % of total identified acids. They were the principle acids in the plasma membrane as well. An interesting feature of both the whole cells and plasma membrane was a high concentration of very long chain fatty acid, C26:0. The results of this study suggest that the analyzed baker's yeast has a high freeze-tolerance, which could make it suitable for frozen dough.

baker's yeast; plasma membrane; phospholipids; neutral lipids; fatty acids

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