TEMPERATURE SHIFTS IN REGULATION OF LIPIDS ACCUMULATED BY LIPOMYCES-STARKEYI
TEMPERATURE SHIFTS IN REGULATION OF LIPIDS ACCUMULATED BY LIPOMYCES-STARKEYI
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DOI：
10.1007/bf02545349
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发表时间：
1993-09-01
影响因子：
2
通讯作者：
LAAKSO, S
中科院分区：
文献类型：
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作者：
SUUTARI, M;PRIHA, P;LAAKSO, S
通过10-L发酵实验，研究了温度对斯塔基脂肪霉产甘油三酯的影响。改变了生长阶段、脂肪积累阶段和积累后阶段的温度。细胞脂肪含量、葡萄糖转化率和比脂肪生成率在28℃时最高，而不是16~18℃。积累期温度对积累期结束时的脂肪品质有影响。当积累相温度从28℃降低到15℃时，油酸含量从52%增加到60%以上，而棕榈酸含量从33%下降到26%。当积聚相温度最低(15℃)时，脂肪酸不饱和度最高(0.75DELTAmol-1)，反之亦然。脂肪积累阶段后的温度漂移既不影响脂肪的组成，也不影响积累的脂肪的数量。总而言之，具有最理想组成的最高脂产率的温度曲线应该是：(I)提供最大生长速率的生长阶段温度和(Ii)产生所需棕榈酸/油酸比例的积累阶段温度。
The effect of temperature on the accumulating triglycerides of Lipomyces starkeyi was studied in 10-L fermentation experiments. The temperature during the growth, lipid accumulation and postaccumulation phases was altered. The cellular lipid content, the glucose conversion efficiency and the specific lipid production rate were highest when the growth phase temperature was 28-degrees-C, instead of 16-18-degrees-C. The temperature of the accumulation phase had an influence on the lipid quality at the end of the accumulation. Oleic acid content increased from 52 to over 60% when the accumulation phase temperature was decreased from 28 to 15-degrees-C and, concomitantly, palmitic acid decreased from 33 to 26%. The degree of fatty acid unsaturation was the highest (0.75 DELTAmol-1) when the accumulation phase temperature was the lowest (15-degrees-C) and vice versa. The temperature shift after the lipid accumulation phase affected neither the composition nor the amount of the accumulated lipids. In conclusion, the temperature profile for the highest lipid yield with the most desired composition should be: (i) a growth phase temperature that gives the maximum growth rate and (ii) an accumulation phase temperature that produces the desired ratio of palmitic to oleic acid.