Role of lipids in ethanol tolerance of Candida lambica.

ABSTRACT

Candida lambica with a moderate ethanol tolerance could grow in presence of ethanol up to 8% (v/v). In presence of increasing concentrations of ethanol, fatty acids were increased while phospholipids were decreased in lipid samples extracted from the organism. Supplementation of different lipids to the growth medium enabled the yeast to restore its growth in presence of 9% (v/v) ethanol.