Modulation of yeast-derived volatile aromas by oleic acid and sterols

Detalhes bibliográficos
Autor(a) principal: Fairbairn, S.
Data de Publicação: 2019
Outros Autores: Ferreira, A. C. Silva, Bauer, F. F.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/28451
Resumo: Unsaturated fatty acids and sterols are essential constituents of the yeast plasma membrane. Recently, their contribution to modulating the production of yeast-derived volatile compounds has received significant attention. The objective of this study was to determine how sterol and lipid supplementation, including ergosterol, plant sterols or oleic acid, differentially influenced yeast growth as well as the production of fermentative aromas when added individually or in combinations. Oleic acid significantly altered the volatile profiles produced and lowered yeast growth. Generally, phytosterol (beta-sitosterol) and ergosterol supplementation resulted in similar responses regarding the production of aromas, however, they differed in the magnitude of the response in the case of medium chain fatty acids and acetate esters synthesis. The combinations of sterols with oleic acid resulted in a response more closely associated with the oleic acid control treatment, showing lower levels of acetate ester production.
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spelling Modulation of yeast-derived volatile aromas by oleic acid and sterolsVolatile aromaOleic acidErgosterolYeast growthβ-sitosterolUnsaturated fatty acids and sterols are essential constituents of the yeast plasma membrane. Recently, their contribution to modulating the production of yeast-derived volatile compounds has received significant attention. The objective of this study was to determine how sterol and lipid supplementation, including ergosterol, plant sterols or oleic acid, differentially influenced yeast growth as well as the production of fermentative aromas when added individually or in combinations. Oleic acid significantly altered the volatile profiles produced and lowered yeast growth. Generally, phytosterol (beta-sitosterol) and ergosterol supplementation resulted in similar responses regarding the production of aromas, however, they differed in the magnitude of the response in the case of medium chain fatty acids and acetate esters synthesis. The combinations of sterols with oleic acid resulted in a response more closely associated with the oleic acid control treatment, showing lower levels of acetate ester production.University of StellenboschVeritati - Repositório Institucional da Universidade Católica PortuguesaFairbairn, S.Ferreira, A. C. SilvaBauer, F. F.2019-10-21T13:54:42Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/28451engFairbairn, S., Ferreira, A. C. S., Bauer, F. F. (2019). Modulation of Yeast-Derived Volatile Aromas by Oleic Acid and Sterols. South African Journal of Enology and Viticulture, 40(2), 210-2200253-939X10.21548/42-2-32642224-790485071451216000482790400007info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-10T01:39:49Zoai:repositorio.ucp.pt:10400.14/28451Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:22:48.369363Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Modulation of yeast-derived volatile aromas by oleic acid and sterols
title Modulation of yeast-derived volatile aromas by oleic acid and sterols
spellingShingle Modulation of yeast-derived volatile aromas by oleic acid and sterols
Fairbairn, S.
Volatile aroma
Oleic acid
Ergosterol
Yeast growth
β-sitosterol
title_short Modulation of yeast-derived volatile aromas by oleic acid and sterols
title_full Modulation of yeast-derived volatile aromas by oleic acid and sterols
title_fullStr Modulation of yeast-derived volatile aromas by oleic acid and sterols
title_full_unstemmed Modulation of yeast-derived volatile aromas by oleic acid and sterols
title_sort Modulation of yeast-derived volatile aromas by oleic acid and sterols
author Fairbairn, S.
author_facet Fairbairn, S.
Ferreira, A. C. Silva
Bauer, F. F.
author_role author
author2 Ferreira, A. C. Silva
Bauer, F. F.
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Fairbairn, S.
Ferreira, A. C. Silva
Bauer, F. F.
dc.subject.por.fl_str_mv Volatile aroma
Oleic acid
Ergosterol
Yeast growth
β-sitosterol
topic Volatile aroma
Oleic acid
Ergosterol
Yeast growth
β-sitosterol
description Unsaturated fatty acids and sterols are essential constituents of the yeast plasma membrane. Recently, their contribution to modulating the production of yeast-derived volatile compounds has received significant attention. The objective of this study was to determine how sterol and lipid supplementation, including ergosterol, plant sterols or oleic acid, differentially influenced yeast growth as well as the production of fermentative aromas when added individually or in combinations. Oleic acid significantly altered the volatile profiles produced and lowered yeast growth. Generally, phytosterol (beta-sitosterol) and ergosterol supplementation resulted in similar responses regarding the production of aromas, however, they differed in the magnitude of the response in the case of medium chain fatty acids and acetate esters synthesis. The combinations of sterols with oleic acid resulted in a response more closely associated with the oleic acid control treatment, showing lower levels of acetate ester production.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-21T13:54:42Z
2019
2019-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/28451
url http://hdl.handle.net/10400.14/28451
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fairbairn, S., Ferreira, A. C. S., Bauer, F. F. (2019). Modulation of Yeast-Derived Volatile Aromas by Oleic Acid and Sterols. South African Journal of Enology and Viticulture, 40(2), 210-220
0253-939X
10.21548/42-2-3264
2224-7904
85071451216
000482790400007
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv University of Stellenbosch
publisher.none.fl_str_mv University of Stellenbosch
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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