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.
GONG Jia
,
HUANG Qitian
,
SHI Rongchao
,
ZHANG Mengyao
,
LIU Sasa
,
YANG Xiaobing
. Effects of carbon source, culture temperature, and pH on composition of fatty acids produced by oleaginous yeast[J]. Food and Fermentation Industries, 2022
, 48(7)
: 29
-35
.
DOI: 10.13995/j.cnki.11-1802/ts.028389
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