Phospholipid, a key functional component of cell membrane, plays a critical role in bioethanol fermentation using yeast. In this study, 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 was employed. The chemometrics tools including principal component analysis (PCA) and orthogonal partial linear squares (OPLS) were used for the pattern recognition on strain O and strain S, in the lag and exponential phases. These studies showed that during the fermentation of bioethanol, the phospholipidome varied significantly between samples of the 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 the exponential phase. Particularly, compared to strain O, strain S that grew slower was with a higher amount of phosphatidylethanolamine (PE) molecules at the lag phase.
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