Effects of sodium chloride concentration on phospholipid fatty acid composition of yeasts differing in osmotolerance

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Abstract

The effect of growth medium NaCl concentration on the fatty acid composition of phospholipids of 3 strains of Saccharomyces cerevisiae and 6 osmotolerant yeast strains was examined. The S. cerevisiae strains were characterized by a high content of palmitoleic (C16:1) acid and by having no polyunsaturated C18 acids, whereas the osmotolerant strains had a low content of C16:1 and a high proportion of polyenoic C18 acids. An increase of the NaCl concentration from 0% to 8% resulted in a decrease of the cellular phospholipid content on a dry-weight basis, for all strains but one of the osmotolerant strains. For the S. cerevisiae strains increased salinity produced a slight decrease of the proportion of C16 fatty acids with a concomitant increase of C18 acids, whereas the osmotolerant strains showed an increase of the relative content of oleic acid (C18:1) at the expense of the proportion of polyenoic C18 acids.

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