Comparative Analysis of Fatty Acid Composition in Some Saccharomyces cerevisiae Strains

Aims: Comparative study of fatty acid composition of biomass in alcohol and wine S. cerevisiae strains, Champagne wine and ethanol, produced by yeast.

Place and Duration of Study: The study was undertaken in the Laboratory of Biochemistry and Biotechnology, Caspian Institute of Biological Resources, Russian Academy of Sciences, Russia. The duration of the study was the period of June 2015 to March 2016.

Methodology: Yeast strains were identified biochemically and by ITS rDNA gene sequencing. Capillary electrophoresis and gas-liquid chromatography were used for analyzing composition and content of carboxylic acids in the yeast biomass, Champagne wine and ethanol produced by yeast.

Results: Comparative analysis of fatty acid composition in biochemically active yeasts S. сerevisiae Y-503, S. cerevisiae Y-3980 and S. cerevisiae Litto – Levure СHA showed that the distinctive feature of alcohol Y-503 strain from wine strains was the lack of 16 fatty acids, the predominance of eicosapolyene acids (up to 58.1% in biomass and 56.6% in ethanol) and almost half the content of saturated fatty acids. All strains were found to be predominated with palmitic (16:0) and linoleic (18:2ω-6) acids that is typical for yeast Saccharomyces. This pattern was observed in Champagne wine and ethanol.

Conclusion: The results of comparative analysis of fatty acid composition of new and traditionally used commercial yeast strains may be useful in the selection of strains in order to manufacture high quality products in winemaking and alcohol industry.