Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.

ABSTRACT: Wine production is a complex process both from biochemical and microbiological point of view in which yeast plays a central role. The use of the wine yeast Saccharomyces cerevisiae and non- Saccharomyces yeasts as mixed starter cultures for wine fermentations is of increasing interest to enhance the quality of wine.The most common stress, yeast cells encounter during wine fermentation is the increase in ethanol concentration.To enhance ethanol tolerance, alteration in the cellular lipid composition is one of its defence mechanism. Ethanol tolerance and cellular fatty acid composition of alcohol producing non Saccharomyces forms were compared with enological strains of Sacccharomyces cerevisiae. Saccharomyces cerevisiae used for the study, tolerated 15 % of ethanol and the non Saccharomyces

SUBMITTER: Archana KM 

PROVIDER: S-EPMC4573097 | biostudies-literature | 2015 Oct

REPOSITORIES: biostudies-literature