The fate of linoleic acid on Saccharomyces cerevisiae metabolism under aerobic and anaerobic conditions

Published on Jul 24, 2018in Metabolomics2.881
· DOI :10.1007/S11306-018-1399-8
Francesca Casu3
Estimated H-index: 3
(University of Auckland),
Farhana R. Pinu16
Estimated H-index: 16
(Plant & Food Research)
+ 2 AuthorsSilas G. Villas-Boas39
Estimated H-index: 39
(University of Auckland)
Introduction Saccharomyces cerevisiae has been widely used for fermenting food and beverages for over thousands years. Its metabolism together with the substrate composition play an important role in determining the characteristics of the final fermented products. We previously showed that the polyunsaturated fatty acid, linoleic acid, which is present in the grape juice at trace levels, significantly affected the development of aroma compounds of the wines. However, the effect of linoleic acid on the overall cell metabolism of S. cerevisiae is still not clear. Therefore, we aimed to unlock the metabolic response of S. cerevisiae to linoleic acid using metabolomics and isotope labelling experiments.
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