分析了圆红冬孢酵母、皮状丝孢酵母、斯达式油脂酵母和弯曲隐球菌4株产油酵母的油脂脂肪酸组成,并探讨了碳源、温度和pH对圆红冬孢酵母脂肪酸组成的影响。结果表明,4种产油酵母中可分别检测到21、20、20和18种脂肪酸,其中油酸、硬脂酸和棕榈酸是最主要的脂肪酸,占总脂肪酸的90%以上。研究还发现,木糖或蔗糖有利于圆红冬孢酵母中油酸和棕榈酸的积累;甘油有利于硬脂酸的积累;葡萄糖或甘油有利于十七烷酸和超长链脂肪酸的积累。20 ℃时短链脂肪酸含量达到1.58%,37 ℃时超长链脂肪酸含量可达5.86%。初始pH为7~8时,有利于棕榈油酸积累;初始pH为4~5时,则有利于二十二烷酸和亚油酸积累。总之,产油酵母能够合成链长为6~26的脂肪酸,研究结果可为定向改造产油酵母合成特定脂肪酸提供参考。
The fatty acids (FAs) composition of the lipids from Rhodospridium toruloides, Trichosporon cutaneum, Lipomyces starkeyi and Cryptococcus curvatus were analyzed. The influences of carbon source, incubation temperature, and pH on the FAs composition of R. toruloides were investigated. 21, 20, 20 and 18 species of FAs were detected, respectively, of which oleic acid, stearic acid, and palmitic acid was the dominated component. The results suggested that xylose and sucrose were beneficial for the accumulation of oleic and palmitic acids, glycerol for the stearic acid, glucose and glycerol for the heptadecanoic acid and very-long-chain FAs (VLCFAs). The highest content of short-chain FAs was 1.58% at 20℃, and the VLCFAs was 5.86% at 37℃. Besides, the contents of palmitoleic acid were much higher with pH 7-8. Lower pH was beneficial for the behenic and linoleic acid accumulation (pH 4-5). In summary, oleaginous yeast could synthesize FAs with the chain length ranged from C6 to C26. The results would provide a reference for directing oleaginous yeast to produce specific FAs.
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