Composition of fats, produced by lipomyces starkeyi, under various conditions
Composition of fats, produced by lipomyces starkeyi, under various conditions
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斯塔克脂肪酵母在不同条件下产生的脂肪成分
DOI：
10.1007/bf00406833
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发表时间：
2004
期刊：
影响因子：
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通讯作者：
C. Landheer
中科院分区：
文献类型：
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作者：
M. Deinema;C. Landheer
在含有不同碳源的液体培养基中培养脂肪酵母菌。以糖蜜为碳源时，酵母细胞中脂肪的生成量为干酵母的55%，葡萄糖为碳源时，酵母细胞中的脂肪量为干酵母的35%。酵母菌合成的脂肪的组成在使用不同碳源时变化不大。主要成分为油酸和棕榈酸；硬脂酸、亚油酸和棕榈油酸含量较低。然而，在培养过程中，从酵母脂肪中获得的混合酸的组成发生了变化。亚油酸含量从10%下降到2.0%，油酸含量从47%增加到62%，脂肪合成细胞培养过程中的辅酶A含量在短期内约为95个单位，但一般不超过30-40个单位/克干酵母。
The yeastLipomyces starkeyiwas grown in liquid media with different carbon sources. The quantity of fat formed in the yeast cells amounted to 55% of the weight of dry yeast with molasses and to 35% with glucose as the carbon source. The composition of the fat, synthesized by the yeast, did not change very much on using different carbon sources. The main components were oleic and palmitic acid; stearic, linoleic and palmitoleic acid were present in lower concentrations.During cultivation, however, there was a change in the composition of the mixture of acids obtained from the yeast fat. The percentage of linoleic acid decreased from 10% to 2.0%, while oleic acid increased from 47% to 62%.The CoA content of the fat synthesizing cells during cultivation was ca. 95 units for a short period, but in general it did not exceed 30–40 units per gram dry yeast.