{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T13:01:36Z","timestamp":1785416496827,"version":"3.56.0"},"reference-count":56,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T00:00:00Z","timestamp":1780444800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"JST SPRING","award":["JPMJSP2119"],"award-info":[{"award-number":["JPMJSP2119"]}]},{"DOI":"10.13039\/501100001691","name":"Japan Society for the Promotion of Science","doi-asserted-by":"publisher","award":["25K00258"],"award-info":[{"award-number":["25K00258"]}],"id":[{"id":"10.13039\/501100001691","id-type":"DOI","asserted-by":"publisher"}]},{"award":["25K00258"],"award-info":[{"award-number":["25K00258"]}],"id":[{"id":"https:\/\/ror.org\/00hhkn466","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Saccharomyces cerevisiae (SC), an important unicellular yeast species in the biotechnology, beverage, and food industries, has remarkable applications in ethanol production. Lipids in SC play a crucial role in stress management during the fermentation process. Despite the importance of SC yeasts, comprehensive lipid profiling across multiple yeast strains remains limited. This study aimed to elucidate the comprehensive lipidomic profiles of 48 wine yeast strains of the SC species using a nontargeted liquid chromatography\u2013mass spectrometry approach. A total of 135 lipid species were identified, representing five major lipid categories. Among the SC strains, strain 19 contained the highest relative concentrations of \u03b1-linolenic acid (\u03c9-3) and linoleic acid (\u03c9-6). Levels of polyunsaturated fatty acids were 4.6-fold higher in SC46 compared to SC13, suggesting strain-specific variations. Glycerolipids were the most abundant lipid components, with triacylglycerols showing the highest relative abundance in SC10, SC41, and SC48. These findings should be interpreted in light of the semi-quantitative nature of the dataset. Interestingly, bioactive lipids, such as N-acyl lysophosphatidylethanolamines, were putatively identified and structurally characterized using high-resolution mass spectra and MS\/MS fragmentation patterns. This study provides insight into strain-specific differences in the yeast lipidome and may help improve our understanding of fermentation kinetics and industrial wine quality.<\/jats:p>","DOI":"10.3390\/microorganisms14061260","type":"journal-article","created":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T09:33:14Z","timestamp":1780479194000},"page":"1260","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Lipidomic Insight Across 48 Saccharomyces cerevisiae Wine Yeast Strains Revealed Novel N-Acyl Lysophosphatidylethanolamines"],"prefix":"10.3390","volume":"14","author":[{"given":"Md Abdul","family":"Malek","sequence":"first","affiliation":[{"name":"Graduate School of Global Food Resources, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jayashankar","family":"Jayaprakash","sequence":"additional","affiliation":[{"name":"Graduate School of Global Food Resources, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kevin S.","family":"Huynh","sequence":"additional","affiliation":[{"name":"Graduate School of Global Food Resources, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8102-1302","authenticated-orcid":false,"given":"Divyavani","family":"Gowda","sequence":"additional","affiliation":[{"name":"Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo 060-0812, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Teruo","family":"Sone","sequence":"additional","affiliation":[{"name":"Graduate School of Global Food Resources, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan"},{"name":"Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9973-6461","authenticated-orcid":false,"given":"Shu-Ping","family":"Hui","sequence":"additional","affiliation":[{"name":"Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo 060-0812, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7972-9982","authenticated-orcid":false,"given":"Siddabasave Gowda","family":"B. Gowda","sequence":"additional","affiliation":[{"name":"Graduate School of Global Food Resources, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan"},{"name":"Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo 060-0812, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Renne, M.F., Bachmann, R., Klose, C., Hentrich, T., Schulze-Hentrich, J.M., and Ernst, R. (2025). Laboratory Yeast Strains Are Highly Diverse in Lipid Metabolism. bioRxiv.","DOI":"10.1101\/2025.02.13.638058"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1128\/AEM.01360-06","article-title":"Fluidization of Membrane Lipids Enhances the Tolerance of Saccharomyces Cerevisiae to Freezing and Salt Stress","volume":"73","author":"Prieto","year":"2007","journal-title":"Appl. Environ. 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