Relationship between ethanol tolerance and fatty acyl composition of Saccharomyces cerevisiae

Abstract

The effect of ethanol on exponential phase cultures of S. cerevisiae has been examined using L-alanine uptake and proton efflux as indices of ethanol tolerance. Preincubation with 2 M ethanol inhibited L-alanine uptake, proton efflux and fermentation rates. However, the effect of ethanol varied in yeast cells enriched with different fatty acyl residues. It was observed that cells enriched with polyunsaturated fatty acids acquired greater tolerance to ethanol as compared to monounsaturated fatty acids. By varying the degree of unsaturation of supplemented fatty acid, a sequential insertion of double bonds in yeast membrane lipid was achieved. Results demonstrated that S. cerevisiae became more resistant to ethanol with an increase in the degree of unsaturation and that membrane fluidity could be an important determinant of ethanol tolerance.