Abstract
The effects of water activity ( a w), solutes, potassium sorbate and incubation temperature on the fatty acid methyl ester composition of the total extracted lipid, triacylglycerol, phospholipid, free fatty acid and steryl ester components of Zygosaccharomyces rouxii were determined. Oleic (C 18:1) and linoleic (C 18:2) acids were the major components of the total fatty acid fraction, regardless of culturing conditions. Cells grown at 35°C contained a significantly higher percentage of C 18:1 and a lower percentage of C 18:2 than did cells grown at 21°C. At both temperatures, cells cultured in low- a w (0.93) media contained a significantly higher percentage of C 18:1, with a corresponding decrease in C 18:2 content than did cells grown at a w 0.99, regardless of the addition of glucose, sucrose, or NaCl to suppress the a w. At 21°C, cells cultured in high- a w (0.99) media supplemented with 300 μg sorbate per ml contained higher percentages of C 18:1 than did cells cultured in media not supplemented with sorbate. Cells grown at 35°C in low- a w media supplemented with sorbate contained substantially more C 18:1 than did cells cultured without sorbate.
Published Version
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