Search for: [Abstract = "Tolerance of yeast to high ethanol concentration depends on cell membrane lipid composition.High contents of unsaturated fatty acids and sterols increase the cell structure stability andviability as well as the fermentation aetivity of yeasts. The cultivation of microorganisms atelevated temperatures and high osmotic pressure increase the lipid saturation degree and asa consequence the cell sensibility to stress.Natural tolerance of yeasts to ethanol can be improved by technological means. It can bedone by supplementation of fermentation broth with a source of unsaturated lipids, and, alternatively, by medium aeration to stimulate lipid biosynthesis."]

Number of results: 1