The use of cellular long-chain fatty acid composition in the identification of some yeasts association with the wine industry

Tredoux, H.G.; Kock, J.L.F.; Lategan, Pieter M.

doi:10.1016/s0723-2020(87)80038-3

Cited by 24 publications

(7 citation statements)

References 19 publications

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“…Our data also indicate that significant intraspecific differences in fatty acid composition may exist in filamentous fungi (Tables 3, 6, and 7). Analysis and comparison of a wide variety of yeast species and strains within species have previously demonstrated that these fungi can be distinguished from one another by fatty acid composition (1,3,13,21). Results of the present study and the cited studies of yeasts suggest that most fungi have disparate fatty acid profiles and that this may be a reliable technique to characterize species and strains.…”

Section: Discussionsupporting

confidence: 52%

“…Individual species and strains of bacteria have been shown to have characteristic fatty acid profiles and are now being identified on this basis (14,17,23). This method can also be used for the identification of yeasts (8,13,21,26). Results of the present study suggest that fatty acid composition has potential for use in the identification of filamentous fungi as well.…”

Section: Resultsmentioning

confidence: 67%

“…Fungi produce fewer different fatty acids than bacteria do (11), and in the past, fatty acids have been considered to have little taxonomic value for this group of organisms. However, recent work has shown that cellular fatty acid profiles can be used to differentiate and identify genera, species, and strains of yeasts and yeast-like organisms (2,4,8,21,26).…”

mentioning

confidence: 99%

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Characterization and differentiation of filamentous fungi based on Fatty Acid composition

Stahl¹,

Klug²

1996

Appl Environ Microbiol

246

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Cellular fatty acid composition of 100 different filamentous fungi, including oomycetes, zygomycetes, ascomycetes, basidiomycetes, and sterile mycelia, was analyzed to determine if they can be differentiated from one another on this basis and how minor variations in culture temperature and age affect this characteristic. Many fungi were found to possess the same fatty acids but produced different relative concentrations of each. Some fungi differed in both the fatty acids produced and in the relative concentrations of others. Multivariate discriminant analysis demonstrated that all of the species included in this study had significantly different (P < 0.001) fatty acid profiles. Each of the three phyla from which representative species were analyzed and the sterile forms had distinctive fatty acid profiles. Significant differences in fatty acid composition were also found at the intraspecific level. Both culture temperature and age affected fatty acid composition in the fungi examined, but when these factors were held constant, variance in fatty acid composition was not a problem and fungal fatty acid profiles could be differentiated statistically.

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Section: Discussionsupporting

confidence: 52%

Section: Resultsmentioning

confidence: 67%

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Characterization and differentiation of filamentous fungi based on Fatty Acid composition

Stahl¹,

Klug²

1996

Appl Environ Microbiol

246

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“…Since then more attention has been focused on the grouping of yeasts using this method. Because representatives of the genus Saccharomyces are of considerable industrial importance, further work has been performed in order to differentiate between various species and strains Tredoux et al 1987;Augustyn and Kock 1989;Augustyn et al 1990). It was found that even individual strains can have specific fatty acid profiles (Augustyn et al 1990).…”

Section: Introductionmentioning

confidence: 99%

Identification of industrial yeast strains of Saccharomyces cerevisiae by fatty acid profiles

Bendová

Richter

Janderová

et al. 1991

Appl Microbiol Biotechnol

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“…The extraction and preparation of fatty acid methyl esters were carried out according to Tredoux et al (1987) with some minor modifications. The final extraction of the fatty acid methyl esters was performed with heptane.…”

Section: Cellular Fatty Acld Analysismentioning

confidence: 99%

Influence of ethanol and temperature on the cellular fatty acid composition of Zygosaccharomyces bailii spoilage yeasts

Baleiras-Couto¹,

Veld²

1995

Journal of Applied Bacteriology

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Changes in the fatty acid profile of Zygosaccharomyces bailii strains, isolated from different sources, after growth at increasing concentrations of ethanol and/or decreasing temperatures were determined. Differences in fatty acid composition between Zygosaccharomyces bailii strains at standard conditions (25°C, 0% initial ethanol) were observed and could be related to ethanol tolerance. Zygosaccharomyces bailii strain isolated from wine showed the highest ethanol tolerance in relation to growth rate. Surprisingly, an increase in ethanol concentration or a decrease in growth temperature caused a decrease in the degree of unsaturation of total cellular fatty acids. On the other hand, the mean chain length increased (high ethanol concentration) or decreased (low temperature) depending on the stress factor. When both stress situations (high ethanol concentration and low temperature) were present at the same time, the degree of unsaturation remained approximately constant. With decreasing temperatures, the C16/C18 ratio increased in studies of initial ethanol content below 5%, and above 5% ethanol, decreased.

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The use of cellular long-chain fatty acid composition in the identification of some yeasts association with the wine industry

Cited by 24 publications

References 19 publications

Characterization and differentiation of filamentous fungi based on Fatty Acid composition

Characterization and differentiation of filamentous fungi based on Fatty Acid composition

Identification of industrial yeast strains of Saccharomyces cerevisiae by fatty acid profiles

Influence of ethanol and temperature on the cellular fatty acid composition of Zygosaccharomyces bailii spoilage yeasts

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