The effect of the preservative sorbic acid on the lipid composition of the ascomycete fungus Penicillium roqueforti Thom

The mechanism of action of potassium sorbate, a widely used food preservative on the lipid composition of the Ascomycete fungus Penicillium roqueforti , the main contaminant of cheese, was investigated. The inhibition of fungal growth by potassium sorbate was found to be associated with a change in...

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Bibliographic Details
Published in:Microbiology (New York) 2009-10, Vol.78 (5), p.630-635
Main Authors: Sergeeva, Ya. E., Galanina, L. A., Kochkina, G. A., Feofilova, E. P.
Format: Article
Language:English
Subjects:
Ascomycetes
Biomedical and Life Sciences
Experimental Articles
Life Sciences
Medical Microbiology
Microbiology
Penicillium roqueforti
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Summary:The mechanism of action of potassium sorbate, a widely used food preservative on the lipid composition of the Ascomycete fungus Penicillium roqueforti , the main contaminant of cheese, was investigated. The inhibition of fungal growth by potassium sorbate was found to be associated with a change in the composition of phospholipids (a decrease in phosphatidylcholine content and an increase in phosphatidylethanolamine and phosphatidic acid content) and of neutral lipids (a decrease in the triacylglycerol and sterol content and an increase in the free fatty acid content). The fatty acid composition of fungal lipids also changed. A drastic decrease in the linoleic acid content occurred both in the total lipid fraction and in the triacylglycerol and total phospholipid fractions, whereas the oleic acid content increased correspondingly. This suggests that sorbic acid (SA) affects Δ12 desaturase activity, which controls the adaptive response of mycelial fungi to deleterious environmental factors.
ISSN:0026-2617
1608-3237
DOI:10.1134/S0026261709050166