Pregled bibliografske jedinice broj: 41038
Fatty acid composition of the plasma membrane of baker's and brewer's yeast
Fatty acid composition of the plasma membrane of baker's and brewer's yeast // Croatian Congress of Microbiology with International Participation / Prukner-Radovčić, E. ; Hajsig, D. ; Presečki, V. (ur.).
Zagreb: Hrvatsko mikrobiološko društvo, 2000. str. 1-171 (poster, domaća recenzija, sažetak, znanstveni)
CROSBI ID: 41038 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Fatty acid composition of the plasma membrane of baker's and brewer's yeast
Autori
Blagović, Branka ; Mesarić, Marko ; Marić, Vladimir ; Rupčić, Jasminka
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Croatian Congress of Microbiology with International Participation
/ Prukner-Radovčić, E. ; Hajsig, D. ; Presečki, V. - Zagreb : Hrvatsko mikrobiološko društvo, 2000, 1-171
Skup
Croatian Congress of Microbiology with International Participation
Mjesto i datum
Brijuni, Hrvatska, 03.10.2000. - 06.10.2000
Vrsta sudjelovanja
Poster
Vrsta recenzije
Domaća recenzija
Ključne riječi
baker
Sažetak
Objectives: Determine the fatty acid composition of plasma membrane of two idustrial yeast strains grown under aerobic (baker's yeast) and anaerobic (brewere's yeast) conditions. Methods: Plasma membrtanes were isolated according to Serrano after mechanical disruption of the cell wall using cell homogenizer and glass beads. Proteins were determined by method of Lowry. The quality of the membrane preparations was tested by SDS-Page and Western blotting. Lipids were extracted by Folc method. Fatty acid composition was determined by gas-chromatography of the corresponding methyl esters obtained after acid methanolysis with BF/methanol. results: In the fatty acid composition of baker's yeast plasma membrane saturated fatty acid prevailed (57%), although 18:2 was the main one. The content of 26:0 was surprisingly high (14%). In the plasma membrane of brewers yeast saturated acids prevailed significantly (78%) ; palmitic and stearic acid being the main ones. Conclusions: A significant difference in the fatty acid composition of plasma membrane of two yeasts was found. Low content of unsaturated fatty acid in the plasma membrane of brewer"s yeast is the consequence of anaerobic conditions since the essential step in their biosynthesis 5 oxygen-requiring. High content of 26:0 in the plasma membrane of baker's yeast deseives further invastibations.
Izvorni jezik
Engleski
