Estudio global del metabolismo lipídico de saccharomyces spp. En fermentaciones a bajas temperaturas

Identificador:  TDX:898

Handle: https://hdl.handle.net/20.500.11797/TDX898

Autores:  Redón Miralles, Maria Antonia

Resumen:
The global aim of this thesis consists in improving the control of low temperature fermentations by considering the changes in lipid metabolism. In the first chapter, we reported that poor ADWY storage conditions resulted in an impairment of the vitality and a decrease in the lipid content. These effects disappeared after a recovery in optimal medium. In the second chapter, we analysed the strain and specific-response to fermentation temperature, showing that the hybrid S. cerevisiae/S. bayanus presented the highest sugar consumption whatever the preculture temperature used. The rest of the species needed a preadaptation at low temperature involving a change in their lipid composition to improve their fermentation rate at 13 ºC. In the third chapter, we focused on the lipid nutrition of yeast and we saw that palmitoleic acid supplementation reduced significantly the fermentation length at low temperature. In the last chapter various phospholipid mutants were tested to ascertain whether the suppression of some genes could modify the vitality at low temperature and the phospholipid composition.