Salt-induced changes in lipid composition and ethanol tolerance in Saccharomyces cerevisiae

The effect of salt stress on lipid composition and its relationship with ethanol tolerance in Saccharomyces 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...

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Bibliographic Details
Published in:Applied biochemistry and biotechnology 1996-02, Vol.56 (2), p.189-195
Main Authors: Sharma, S.C. (Panjab University Chandigarh, India.), Raj, D, Forouzandeh, M, Bansal, M.P
Format: Article
Language:English
Subjects:
Biotechnology
ESTRES
ETANOL
ETHANOL
Ethanol - pharmacology
FOSFOLIPIDOS
Fungal Proteins - metabolism
Glycolipids - metabolism
Lipid Metabolism
Lipids - chemistry
PHOSPHATIDE
Phospholipids - metabolism
SACCHAROMYCES CEREVISIAE
Saccharomyces cerevisiae - drug effects
Saccharomyces cerevisiae - metabolism
SALES
SALINIDAD
SALINITE
SEL
Sodium Chloride - pharmacology
Sterols - metabolism
STRESS
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Summary:The effect of salt stress on lipid composition and its relationship with ethanol tolerance in Saccharomyces 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 (phosphatidylethanol-amine 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
ISSN:0273-2289
1559-0291
DOI:10.1007/BF02786949