Effect of active dry wine yeast storage upon viability and lipid composition

• Published in: World journal of microbiology & biotechnology Vol. 24; no. 11; pp. 2555 - 2563
• Main Authors: Redón, M, Guillamón, J. M, Mas, A, Rozès, N
• Format: Journal Article
• Language: English
• Published: Dordrecht Dordrecht : Springer Netherlands 01-11-2008; Springer Netherlands; Springer; Springer Nature B.V
• Subjects: Anisotropy; Applied Microbiology; Biochemistry; Biological and medical sciences; Biomedical and Life Sciences; Biotechnology; Environmental Engineering/Biotechnology; Fatty acids; Fermentation; Fundamental and applied biological sciences. Psychology; Heavy metals; Life Sciences; Lipids; Membranes; Microbiology; Original Paper; Plasma; Sterols; Storage; Studies; Vitaceae; Wines; Yeast; Yeasts; Rehydration; Sterols; Fatty acids; Vitality; Ascomycota; Fungi; Storage; Lipids; Saccharomyces cerevisiae; Viability; Wine yeast; Sterol
• ISSN: 0959-3993; 1573-0972
• DOI: 10.1007/s11274-008-9779-2

Alterations in the plasma membrane of Active Dry Wine Yeast (ADWY) produce deleterious effects upon yeast fermentation activity. The aim of this study was to evaluate the changes in viability mediated by plasma membrane alterations induced by poor ADWY storage conditions. Yeast recovery was analyzed after growth in optimal medium. The effects upon vitality were measured by impedance variation. Cell membrane functionality was measured by anisotropy and cell lipid composition was also determined. The results showed a reduction in viability of up to 57-87% in the stored yeast. The storage effect increased saturated fatty acids, and reduced unsaturated fatty acids and phospholipid contents. The stored yeast recovery was related to membrane functionality and significant increases in unsaturated fatty acid, sterol and phospholipid concentrations. Good vitality was positively correlated to high unsaturated fatty acid, phosphatidylserine and phosphatidylethanolamine concentrations and negatively to high saturated fatty acid and phosphatidylcholine contents.