Temperature adaptation in yeasts: the role of fatty acids.
Temperature adaptation in yeasts: the role of fatty acids.
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DOI：
10.1099/00221287-136-8-1469
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发表时间：
1990-08
期刊：
影响因子：
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通讯作者：
M. Suutari;Kirsi Liukkonen;S. Laakso
中科院分区：
文献类型：
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作者：
M. Suutari;Kirsi Liukkonen;S. Laakso
对酵母Candida oleophila、Candida utilis、Lipomyces starkeyi、Rhodosporidium toruloides和Saccharomyces cerevisiae的研究揭示了三种不同的温度适应反应的存在，包括脂肪酸组成的变化。这些结论是通过测定生长速率、总细胞脂肪酸含量、脂肪酸组成、不饱和度和脂肪酸在一定生长温度范围内的平均链长得出的。在允许生长的温度下，任何酵母的主要脂肪酸都没有变化，但脂肪酸的绝对量和相对组成确实发生了变化。In S.酿酒酵母的平均脂肪酸链长度存在温度诱导的变化，而R.在圆酵母中，不饱和度发生变化。C. oleophila，C. utilis和L. starkeyi显示两种反应，取决于生长温度是高于还是低于20-26摄氏度。在20-26 ℃以下，观察到平均链长随温度变化，而在20-26 ℃以上，不饱和度发生变化。
Studies on the yeasts Candida oleophila, Candida utilis, Lipomyces starkeyi, Rhodosporidium toruloides and Saccharomyces cerevisiae revealed the existence of three different temperature adaptation responses involving changes in fatty acid composition. These conclusions were drawn by determining the growth rates, total cellular fatty acid content, fatty acid composition, degree of unsaturation, and the mean chain length of fatty acids over a range of growth temperatures. Within temperatures permitting growth, there were no changes in the major fatty acids of any of the yeasts, but the absolute amounts and relative compositions of the fatty acids did alter. In S. cerevisiae there were temperature-induced changes in the mean fatty acid chain length, whereas in R. toruloides there were changes in the degree of unsaturation. C. oleophila, C. utilis and L. starkeyi showed both responses, depending on whether the growth temperature was above or below 20-26 degrees C. Below 20-26 degrees C temperature-dependent changes were observed in the mean chain length whereas above 20-26 degrees C there were changes in the degree of unsaturation.