Abstract
The level of lipids in yeast cells is known to be an important indicator of the yeast's vitality and expected fermentative performance. Measurement of the concentration of these lipids provides a useful tool for studying and managing yeast performance during fermentation. A method is developed for the quantitative determination of selected lipids in brewers' yeast. It consists of the optimized hydrolysis and extraction of the most important sterols and long chain fatty acids from the yeast in a single sample preparation procedure followed by their accurate individual quantitation by chromatographic techniques. Highpressure liquid chromatography with multiple wavelength diode-array detection is used for the simultaneous detection of sterols (ergosterol and lanosterol) and a sterol precursor (squalene). The reproducibility error for all measured sterols is less than 9% over the concentration range 0.1-1% (measurement based on dry cell weight). The C 16 and C 18 saturated and monounsaturated fatty acids are quantitated in their free (underivatized) form by gas chromatography. The reproducibility error for all the measured fatty acids is less than 6% over the concentration range 0.5-2.5% (measurement based on dry cell weight).
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