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Lipid Content and Cryotolerance of Bakers' Yeast in Frozen Doughs

机译：冷冻面团中面包酵母的脂质含量和低温耐受性

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摘要

The relationship between lipid content and tolerance to freezing at ?50°C was studied in Saccharomyces cerevisiae grown under batch or fed-batch mode and various aeration and temperature conditions. A higher free-sterol-to-phospholipid ratio as well as higher free sterol and phospholipid contents correlated with the superior cryoresistance in dough or in water of the fed-batch-grown compared with the batch-grown cells. For both growth modes, the presence of excess dissolved oxygen in the culture medium greatly improved yeast cryoresistance and trehalose content (P. Gélinas, G. Fiset, A. LeDuy, and J. Goulet, Appl. Environ. Microbiol. 26:2453-2459, 1989) without significantly changing the lipid profile. Under the batch or fed-batch modes, no correlation was found between the cryotolerance of bakers' yeast and the total cellular lipid content, the total sterol content, the phospholipid unsaturation index, the phosphate or crude protein content, or the yeast cell morphology (volume and roundness).
机译：研究了在分批或补料分批模式下以及各种曝气和温度条件下生长的酿酒酵母中脂质含量与在50°C下耐冻性的关系。与分批生长的细胞相比，补料分批生长的面团在水中或水中具有较高的游离甾醇与磷脂之比，以及较高的游离甾醇和磷脂含量，与较高的抗冻性有关。对于两种生长模式，培养基中过量溶解氧的存在都大大改善了酵母的抗冻性和海藻糖含量（P.Gélinas，G。Fiset，A。LeDuy和J. Goulet，Appl。Environ。Microbiol。26：2453-）。 2459，1989），而没有明显改变脂质谱。在分批或补料分批模式下，面包酵母的低温耐受性与总细胞脂质含量，总固醇含量，磷脂不饱和指数，磷酸盐或粗蛋白含量或酵母细胞形态之间没有相关性（体积和圆度）。

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