Capacidade fermentativa de Saccharomyces cerevisiae enriquecida com ácidos graxos

Gutierrez, L.E.; Annicchino, A.V.K.O.; Lucatti, L.

doi:10.1590/S0071-12761990000200017

Resumos

Levedura de panificaçao (Saccharomyces cerevisiae) foi obtida anaerobicamente (sem e com adição dos ácidos graxos palmítico, oleico e linoleico) e aerobicamente e utilizada em ensaios de fermentação com 14% e 16% de sacarose a 32°C. Não houve diferenças significativas, quanto a viabilidade celular, entre os tratamentos das leveduras com ácido oleico, ácido linoleico e aerobicamente (as quais foram ricas em palmitoleico e oleico). As leveduras enriquecidas com ácido palmítico e anaeróbicas apresentaram maior redução na viabilidade do que com ácidos graxos insaturados. Foi observado um aumento na produção de ácido pirúvico e uma redução nos álcoois superiores com a redução da viabilidade celular.

ácidos graxos; Saccharomyces cerevisiae; fermentação alcoólica

Baker's yeast (Saccharomyces cerevisiae) was obtained anaerobically (with and without the addition of following fatty acids: palmitic, oleic and linoleic) aerobically and utilised infermentation trials with 14 and 16% of sucrose in the medium at 32°C. There were no significant differences among oleic acid, linoleic acid and aerobic treatments (which were rich in palmitoleic and oleic acids) in relation to cellular viability. Yeasts enriched with palmitic acid and under anaerobic conditions showed a higher reduction on viability than those treated with unsaturated fatty acids. An increased production of pyruvic acid and a reduction in higher alcohols with a reduction on cellular viability were observed.

Fatty acids; Saccharomyces cerevisiae; alcoholic fermentation

ARTIGOS ARTICLES

TECNOLOGIA AGROINDUSTRIAL AGROINDUSTRIAL TECNOLOGY

Capacidade fermentativa de Saccharomyces cerevisiae enriquecida com ácidos graxos

Fermentative capacity of (S accharomyces cerevisiae ) enriched with fatty acids

L.E. Gutierrez; A.V.K.O. Annicchino; L. Lucatti

Departamento de Química da E.S.A. "Luiz de Queiroz" da Universidade de São Paulo - 13.400 - Piracicaba, SP, e CEBTEC/FEALQ

RESUMO

Levedura de panificaçao (Saccharomyces cerevisiae) foi obtida anaerobicamente (sem e com adição dos ácidos graxos palmítico, oleico e linoleico) e aerobicamente e utilizada em ensaios de fermentação com 14% e 16% de sacarose a 32°C. Não houve diferenças significativas, quanto a viabilidade celular, entre os tratamentos das leveduras com ácido oleico, ácido linoleico e aerobicamente (as quais foram ricas em palmitoleico e oleico). As leveduras enriquecidas com ácido palmítico e anaeróbicas apresentaram maior redução na viabilidade do que com ácidos graxos insaturados. Foi observado um aumento na produção de ácido pirúvico e uma redução nos álcoois superiores com a redução da viabilidade celular.

Termos para indexação: ácidos graxos, Saccharomyces cerevisiae, fermentação alcoólica.

ABSTRACT

Baker's yeast (Saccharomyces cerevisiae) was obtained anaerobically (with and without the addition of following fatty acids: palmitic, oleic and linoleic) aerobically and utilised infermentation trials with 14 and 16% of sucrose in the medium at 32°C. There were no significant differences among oleic acid, linoleic acid and aerobic treatments (which were rich in palmitoleic and oleic acids) in relation to cellular viability. Yeasts enriched with palmitic acid and under anaerobic conditions showed a higher reduction on viability than those treated with unsaturated fatty acids. An increased production of pyruvic acid and a reduction in higher alcohols with a reduction on cellular viability were observed.

Index terms: Fatty acids, Saccharomyces cerevisiae, alcoholic fermentation.

Texto completo disponível apenas em PDF.

Full text available only in PDF format.

Entregue para publicação em: 27/08/90

Aprovado para publicação em: 22/11/90

AHVENAINEN, J. Lipid composition of aerobically and anaerobically propagated brewr's bottom yeast. Journal of the Institute of Brewing, London, 88:367-70, 1982.
ALTERTHUM, & CRUZ, M.R.M. Aumento do rendimento da fermentação alcoólica pela adição de óleo de soja. Revista de Microbiologia, São Paulo, 18(1):52-7, 1987.
AMORIM, H.V.; ZAGO, E.A.; GUTIERREZ, L.E. Método rápido para o controle da fermentação e destilação. Saccharum STAB, São Paulo, 4:31-4, 1979.
BEAVEN, M.J.; CHARPENTIER, C; ROSE, A.H. Production and tolerance of ethanol in relation to phospholipid fatty-acyl composition in Saccharomyces cerevisiae NCYC 431. Journal of General Microbiology, London, 128:1447-55, 1982.
BIRNBAUM, J. Repression of acetyl-coenzyme A carboxylse by insaturated fatty acids: relationship to coenzyme repression. Journal of Bacteriology, Baltimore, 104(1):171-6, 1970.
BLOOMFIELD, D.K. & BLOCH, K. The formation of Δ⁹ Unsaturated fatty acids. Journal Biological Chemistry, Baltimore, 235(2):337-45, 1960.
BROWN, CM. & ROSE, A.H. Fatty-acid composition of Candida utilis as affected by growth temperature and dissolved-oxygen tension. Journal of Bacteriology, Baltimore, 99(2):371-8, 1969.
BULDER, C.J.E.A. & REININK, M. Unsaturated fatty acid composition of wild type and respiratory defficient yeasts after aerobic and anaerobic growth. Antonie Van Leeuwenhoek, Amsterdam, 40:445-55, 1974.
COOTE, N. & KIRSOP, B.H. Factors responsible for the decrease in pH during beer fermentations. Journal of the Institute of Brewing, London, 82:149-53, 1976.
D'AMORE, T.; PANCHAL, C.J.; STEWART, C.J. Intracellular ethanol accumulation in Saccharomyces cerevisiae during fermentation. Applied and Environmental Microbiology, Baltimore, 54(1):110-4.
DE MARTIN, V.F. Efeito da remoção de células sobre o rendimento da fermentação alcoólica por leveduras. Piracicaba, 1987. 190p. (Mestrado - Escola Superior de Agricultura "Luiz de Queiroz"/USP).
FOLCH, J.; LEES, M.; SLOANE-STANLEY, Y.H. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, Baltimore, 147:415-42, 1943.
GIUDICI, P.M.; GUERZONI; CONTE, L. Relationship of cellular fatty acid composition of the ethanol productivity in Saccharomyces cerevisiae. Vini D'ltalia, Roma, 25(145):147-53, 1983.
GRAY, W.D. Further studies on the alcohol tolerance of yeast: its relationship to cell storage products. Journal of Bacteriology, Baltimore, 55:53-9, 1948.
GUTIERREZ, L.E. Efeito dos ácidos fórmicos e propiônico sobre a produção de álcoois superiores durante a fermentação alcoólica. Anais da Escola Superior de Agricultura "Luiz de Queiroz", Piracicaba, 45(2):369-79, 1988.
GUTIERREZ, L.E. Estudo comparativo de fermentação alcoólica por linhagens de Saccharomyces cerevisiae S. uvarum. Piracicaba, 1989. 60p. (Livre-docência - Escola Superior de Agricultura "Luiz de Queiroz"/USP).
HARTMAN, L. & LAGO, R.C.A. Rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice, London, 22:475-6, 1973.
HENRY, S.A. Death resulting from fatty acid starvation in yeast. Journal of Bacteriology, Baltimore, 116(3):1293-303, 1973.
INGRAM, L.O. & BUTTKE, T.M. Effects of alcohols on micro-organisms. Advances in Microbial Physiology, London, 25:253-300, 1984.
LAFON-LAFOURCADE, S. & PEYNAUD, E. Sur les taux des acides cetoniques formes aum cours de la fermentation alcoolique. Annales de L'Institut Pasteur Paris, 110:766-78, 1966.
MEE, J.M.L.; BROOKS, C.C.; STANLEY, R.W. Amino acid and fatty acid composition of cane molasses. Journal of Science and Food Agriculture, London, 30:429-32, 1979.
MISHRA, P. & PRASAD, R. Relationship between ethanol tolerance and fatty scyl composition of Saccharomyces cerevisiae. Applied and Microbiology and Biotechnology, Berlim, 30:294-98, 1989.
NAGAR-LEGMANN, R.; MARGALITH, P. A comparative study of the lipid composition of yeasts with different fermentative capacities. Applied Microbiology and Biotechnology, Berlim, 26:49-54, 1987.
NAGODAWITHANA, T.W. & STEINKRAUS, H. Influence of the rate ethanol production an accumulation on the viability of Saccharomyces cerevisiae in "rapid fermentation". Applied and Environmental Microbiology, Baltimore, 31(2):158-62, 1976.
OHTA, K. & HAYASHIDA, S. Role of tween 80 and monoolein in a lipid sterol-protein complex which enhances ethanol tolerance of sake yeasts. Applied and Environmental Microbiology, Baltimore, 46(4):821-5, 1983.
GOMES, F.P. Curso de Estatística Experimental. 4.ed. São Paulo, Nobel, 1970. 430p.
RANKINE, B.C. Influence of yeast strain and pH on pyruvic acid content of wines. Journal of Science Food Agriculture, London, 18:41-4, 1967.
RESENDE, M.A. & ALTHERTHUM, F. Effect of temperature on the lipid composition of anaerobically grownSaccharomyces cerevisiae. Revista, Latinoamericana de Microbiologic, México, 28:345-9, 1986.
SUOMALAINEN, H. & KERANEN, A.J.A. The effect of anaerobic conditions on the synthesis of fatty acids by yeast. Suomen Kemistilehti, Helsinki, 36:88-90, 1963.
THOMAS, D.S.; HOSSACK, J.A.; ROSE, A.H. Plasma-membrane lipid composition and ethanol tolerande in Saccharomyces cerevisiae. Archives of Microbiology, Berlim, 117:239-45, 1978.
THOMAS, D.S. & ROSE, A.H. Inhibitory effect of ethanol on growth and solute accumulation by Saccharomyces cerevisiae affect by plasma-membrane lipid composition. Archives of Microbiology, Berlim, 122:49-55, 1979.
WATSON, K. Unsaturated fatty acid but not ergosterol is essential for high ethanol production in Saccharomyces. Biotechnology Letters, Kew, 4(6):397-402, 1982.
WILSON, K.; McLEOD, B.J. The influence of conditions of growth on the endogenous metabolism of Saccharomyces cerevisiae; effect on protein, carbohydrate, sterol and fatty acid content and on viability. Antonie Van Leeuwenhoek, Amsterdam, 42:397-410, 1976.
ZAGO, E.A.; AMORIM, H.V.; BASSO, L.C.; GUTIERREZ, L.E.; OLIVEIRA, A.J. Métodos analíticos para o controle da produção de álcool. Piracicaba, Centro de Biotecnologia Agrícola. ESALQ/USP, 1989. 144p.

Datas de Publicação

Publicação nesta coleção
06 Maio 2009
Data do Fascículo
1990

Histórico

Aceito
22 Nov 1990
Recebido
27 Ago 1990

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

[1] AHVENAINEN, J. Lipid composition of aerobically and anaerobically propagated brewr's bottom yeast. Journal of the Institute of Brewing, London, 88:367-70, 1982.

[2] ALTERTHUM, & CRUZ, M.R.M. Aumento do rendimento da fermentação alcoólica pela adição de óleo de soja. Revista de Microbiologia, São Paulo, 18(1):52-7, 1987.

[3] AMORIM, H.V.; ZAGO, E.A.; GUTIERREZ, L.E. Método rápido para o controle da fermentação e destilação. Saccharum STAB, São Paulo, 4:31-4, 1979.

[4] BEAVEN, M.J.; CHARPENTIER, C; ROSE, A.H. Production and tolerance of ethanol in relation to phospholipid fatty-acyl composition in Saccharomyces cerevisiae NCYC 431. Journal of General Microbiology, London, 128:1447-55, 1982.

[5] BIRNBAUM, J. Repression of acetyl-coenzyme A carboxylse by insaturated fatty acids: relationship to coenzyme repression. Journal of Bacteriology, Baltimore, 104(1):171-6, 1970.

[6] BLOOMFIELD, D.K. & BLOCH, K. The formation of Δ⁹ Unsaturated fatty acids. Journal Biological Chemistry, Baltimore, 235(2):337-45, 1960.

[7] BROWN, CM. & ROSE, A.H. Fatty-acid composition of Candida utilis as affected by growth temperature and dissolved-oxygen tension. Journal of Bacteriology, Baltimore, 99(2):371-8, 1969.

[8] BULDER, C.J.E.A. & REININK, M. Unsaturated fatty acid composition of wild type and respiratory defficient yeasts after aerobic and anaerobic growth. Antonie Van Leeuwenhoek, Amsterdam, 40:445-55, 1974.

[9] COOTE, N. & KIRSOP, B.H. Factors responsible for the decrease in pH during beer fermentations. Journal of the Institute of Brewing, London, 82:149-53, 1976.

[10] D'AMORE, T.; PANCHAL, C.J.; STEWART, C.J. Intracellular ethanol accumulation in Saccharomyces cerevisiae during fermentation. Applied and Environmental Microbiology, Baltimore, 54(1):110-4.

[11] DE MARTIN, V.F. Efeito da remoção de células sobre o rendimento da fermentação alcoólica por leveduras. Piracicaba, 1987. 190p. (Mestrado - Escola Superior de Agricultura "Luiz de Queiroz"/USP).

[12] FOLCH, J.; LEES, M.; SLOANE-STANLEY, Y.H. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, Baltimore, 147:415-42, 1943.

[13] GIUDICI, P.M.; GUERZONI; CONTE, L. Relationship of cellular fatty acid composition of the ethanol productivity in Saccharomyces cerevisiae. Vini D'ltalia, Roma, 25(145):147-53, 1983.

[14] GRAY, W.D. Further studies on the alcohol tolerance of yeast: its relationship to cell storage products. Journal of Bacteriology, Baltimore, 55:53-9, 1948.

[15] GUTIERREZ, L.E. Efeito dos ácidos fórmicos e propiônico sobre a produção de álcoois superiores durante a fermentação alcoólica. Anais da Escola Superior de Agricultura "Luiz de Queiroz", Piracicaba, 45(2):369-79, 1988.

[16] GUTIERREZ, L.E. Estudo comparativo de fermentação alcoólica por linhagens de Saccharomyces cerevisiae S. uvarum. Piracicaba, 1989. 60p. (Livre-docência - Escola Superior de Agricultura "Luiz de Queiroz"/USP).

[17] HARTMAN, L. & LAGO, R.C.A. Rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice, London, 22:475-6, 1973.

[18] HENRY, S.A. Death resulting from fatty acid starvation in yeast. Journal of Bacteriology, Baltimore, 116(3):1293-303, 1973.

[19] INGRAM, L.O. & BUTTKE, T.M. Effects of alcohols on micro-organisms. Advances in Microbial Physiology, London, 25:253-300, 1984.

[20] LAFON-LAFOURCADE, S. & PEYNAUD, E. Sur les taux des acides cetoniques formes aum cours de la fermentation alcoolique. Annales de L'Institut Pasteur Paris, 110:766-78, 1966.

[21] MEE, J.M.L.; BROOKS, C.C.; STANLEY, R.W. Amino acid and fatty acid composition of cane molasses. Journal of Science and Food Agriculture, London, 30:429-32, 1979.

[22] MISHRA, P. & PRASAD, R. Relationship between ethanol tolerance and fatty scyl composition of Saccharomyces cerevisiae. Applied and Microbiology and Biotechnology, Berlim, 30:294-98, 1989.

[23] NAGAR-LEGMANN, R.; MARGALITH, P. A comparative study of the lipid composition of yeasts with different fermentative capacities. Applied Microbiology and Biotechnology, Berlim, 26:49-54, 1987.

[24] NAGODAWITHANA, T.W. & STEINKRAUS, H. Influence of the rate ethanol production an accumulation on the viability of Saccharomyces cerevisiae in "rapid fermentation". Applied and Environmental Microbiology, Baltimore, 31(2):158-62, 1976.

[25] OHTA, K. & HAYASHIDA, S. Role of tween 80 and monoolein in a lipid sterol-protein complex which enhances ethanol tolerance of sake yeasts. Applied and Environmental Microbiology, Baltimore, 46(4):821-5, 1983.

[26] GOMES, F.P. Curso de Estatística Experimental. 4.ed. São Paulo, Nobel, 1970. 430p.

[27] RANKINE, B.C. Influence of yeast strain and pH on pyruvic acid content of wines. Journal of Science Food Agriculture, London, 18:41-4, 1967.

[28] RESENDE, M.A. & ALTHERTHUM, F. Effect of temperature on the lipid composition of anaerobically grownSaccharomyces cerevisiae. Revista, Latinoamericana de Microbiologic, México, 28:345-9, 1986.

[29] SUOMALAINEN, H. & KERANEN, A.J.A. The effect of anaerobic conditions on the synthesis of fatty acids by yeast. Suomen Kemistilehti, Helsinki, 36:88-90, 1963.

[30] THOMAS, D.S.; HOSSACK, J.A.; ROSE, A.H. Plasma-membrane lipid composition and ethanol tolerande in Saccharomyces cerevisiae. Archives of Microbiology, Berlim, 117:239-45, 1978.

[31] THOMAS, D.S. & ROSE, A.H. Inhibitory effect of ethanol on growth and solute accumulation by Saccharomyces cerevisiae affect by plasma-membrane lipid composition. Archives of Microbiology, Berlim, 122:49-55, 1979.

[32] WATSON, K. Unsaturated fatty acid but not ergosterol is essential for high ethanol production in Saccharomyces. Biotechnology Letters, Kew, 4(6):397-402, 1982.

[33] WILSON, K.; McLEOD, B.J. The influence of conditions of growth on the endogenous metabolism of Saccharomyces cerevisiae; effect on protein, carbohydrate, sterol and fatty acid content and on viability. Antonie Van Leeuwenhoek, Amsterdam, 42:397-410, 1976.

[34] ZAGO, E.A.; AMORIM, H.V.; BASSO, L.C.; GUTIERREZ, L.E.; OLIVEIRA, A.J. Métodos analíticos para o controle da produção de álcool. Piracicaba, Centro de Biotecnologia Agrícola. ESALQ/USP, 1989. 144p.

Brasil

Brasil

Capacidade fermentativa de Saccharomyces cerevisiae enriquecida com ácidos graxos

Fermentative capacity of (Saccharomyces cerevisiae) enriched with fatty acids

Resumos

Datas de Publicação

Histórico