关键词: 生物乙醇, 酿酒酵母, 细胞膜, 磷脂组学, 主成分分析, 正交偏最小二乘

Abstract: Phospholipid, a key functional component of cell membrane, plays a critical role in bioethanol fermentation using yeast. In this study, we employed the LC–MS approach for the identification and quantification of the phospholipidome of two Saccharomyces cerevisiae strains, the industrial strain O and laboratory strain S. We used the chemometrics tools including principal component analysis (PCA) and orthogonal partial linear squares (OPLS) for the pattern recognition on strain O and strain S, in lag and exponential phases. These studies showed that during the fermentation of bioethanol, the phospholipidome varied significantly between samples of lag and exponential phases. The content of phospholipid species with saturated short fatty acyl chain increased and that with unsaturated long fatty acyl chain decreased when cells grew into exponential phase. Particularly, compared to strain O, strain S that grew slower was with higher amount of phosphatidylethanolamine (PE) molecules at lag phase.

Key words: bioethanol, Saccharomyces-cerevisiae, cell membrane, phospholipidome, principal component analysis, orthogonal partial least squares