Quantitative analysis of 3-OH oxylipins in fermentation yeast

Despite the ubiquitous distribution of oxylipins in plants, animals and microbes, and the application of numerous analytical techniques to study these molecules, 3-OH oxylipins have never been quantitatively assayed in yeasts. The formation of heptafluorobutyrate methyl ester derivatives and subsequent analysis with gas chromatography-negative chemical ionization-mass spectrometry allowed for the first determination of yeast 3-OH oxylipins. The concentration of 3-OH 10:0 (0.68-4.82 ng/mg dry cell weight) in the SMA strain of Saccharomyces pastorianus grown in lab-scale beverage fermentations was elevated relative to oxylipin concentrations in plant tissues and macroalgae. In fermenting yeasts, the onset of 3-OH oxylipin formation has been related to fermentation progression and flocculation initiation. When the SMA strain was grown in lab scale fermentations, the maximal sugar consumption rate preceded the lowest concentration of 3-OH 10:0 by ~4.5 h and a distinct increase in 3-OH 10:0 concentration by ~16.5 h.The accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author