While bioactive oxylipins are found in the marine environment, our interest here is primarily with short chain hydroxy fatty acids found in brewer’s yeast. These unusual non-esterified fatty acids are only present in trace quantities in brewer’s yeast and may have a role in flocculation. In collaboration with colleagues in the UK, we have begun using novel GCMS techniques to quantify the changing levels of these unusual fatty acids over the course of fermentation.
Potter, G., Budge, S.M. and Speers, R.A. 2015. Beyond diazomethane: Alternative approaches to analyzing non-esterified fatty acids. European Journal of Lipid Science and Technology. 116: 0000–0000. doi: 10.1002/ejlt.201400404
Potter, G., Budge, S.M. and Speers, R.A. 2015. Flocculation, cell surface hydrophobicity and 3-OH oxylipins in the SMA strain of Saccharomyces pastorianus. Journal of the Institute of Brewing 121: 31-37. DOI 10.1002/jib.186