Preparation of an organic solvent-tolerant strain from baker's yeast

By using immobilized baker's yeast repeatedly in isooctane with occasional reactivation by cultivation, we succeeded in the preparation of an organic solvent-tolerant strain, named KK21, which could grow in the presence of isooctane. This is the first report on an organic solvent-tolerant strain from baker's yeast. Strain KK21 showed high tolerance to organic solvents and maintained a high and stable activity on continuous reduction of n-butyl 3-oxobutanoate in an isooctane-medium two-phase system. Although the morphology of strain KK21 was the same as that of baker's yeast, the saturated fatty acid occupancy (SFA occupancy), which is defined as the percentage of saturated fatty acids in the total fatty acids of phospholipids, of strain KK21 was significantly higher than that of parental baker's yeast when strain KK21 was grown in the presence of isooctane, suggesting that a decrease in fluidity of the cell membrane might play an important role in the tolerance to organic solvents.