Role of Tween 80 and Monoolein in a Lipid-Sterol-Protein Complex Which Enhances Ethanol Tolerance of Sake Yeasts

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Abstract
An exogenous ternary complex composed of Tween 80, ergosterol, and albumin increased the final ethanol concentration of fermentation by sake yeasts from 17.2 to 19.0% (vol/vol) and reduced the fermentation time from 30 to 25 days. Likewise, a complex of monoolein, albumin, and either ergosterol or ergosteryl oleate increased the final ethanol concentration of fermentation to 19.7 or 19.8% (vol/vol), respectively, and reduced the fermentation time to 25 days. Both Tween 80 and monoolein promoted the fermentative activity (Q CO 2 ) of cells, and the effect was enhanced by the presence of ergosterol.