Salt-induced changes in lipid composition and ethanol tolerance inSaccharomyces cerevisiae
- 1 February 1996
- journal article
- Published by Springer Nature in Applied Biochemistry and Biotechnology
- Vol. 56 (2), 189-195
- https://doi.org/10.1007/bf02786949
Abstract
The effect of salt stress on lipid composition and its relationship with ethanol tolerance inSaccharomyces cerevisiae was studied. Amounts of phospholipids as well as that of sterols decreased, whereas that of protein and glycolipids increased with increasing salt concentration. Relative proportion of amino phospholipids (phosphatidylethanolamine and phosphatidylserine) decreased, whereas that of phosphatidylcholine showed a reverse trend. Cells grown under increasing salt concentration were more resistant to ethanol-induced leakage of UV-absorbing substances, an index of ethanol endurance. Results showed an overlap between osmotolerance and ethanol tolerance in this strain.Keywords
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