Identification of industrial yeast strains of Saccharomyces cerevisiae by fatty acid profiles

The fatty acid composition of 20 Saccharomyces cerevisiae strains (laboratory and industrial strains, top and bottom brewery yeasts, distillery and wine yeasts) was determined. Fatty acids with chain lengths of 12 to 28 carbons were separated. It has been found that individual strain groups differ i...

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Veröffentlicht in:	Applied microbiology and biotechnology 1991, Vol.35 (6), p.810-812
Hauptverfasser:	Bendova, O, Richter, V, Janderova, B, Hausler, J
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences brewers yeast distillers' yeast fatty acids Fundamental and applied biological sciences. Psychology identification Microbiology Morphology, structure, chemical composition Mycology Saccharomyces cerevisiae strain differences wine yeasts
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Beschreibung
Zusammenfassung:	The fatty acid composition of 20 Saccharomyces cerevisiae strains (laboratory and industrial strains, top and bottom brewery yeasts, distillery and wine yeasts) was determined. Fatty acids with chain lengths of 12 to 28 carbons were separated. It has been found that individual strain groups differ in their fatty acid profiles.
ISSN:	0175-7598 1432-0614
DOI:	10.1007/BF00169900