Influence of selected sugars and temperature on fatty acids composition in Candida tropicalis

✍ Scribed by Tahoun, Mahmoud K. ;Shata, Osama H. ;Mashalley, Reda I. ;Abou-Domia, Samir A.

• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 324 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880320404

✦ Synopsis

Temperature, mono- and disaccharides affected lipids, biomass production as well as odd-chain and unsaturated fatty acids contents of Candida tropicalis. With various sugars as carbon sources at 30 degrees C, the order for biomass production was, galactose greater than glucose greater than sucrose greater than fructose greater than lactose, while lipids production/g biomass decreased as follows: galactose, glucose, sucrose, fructose and lactose. On the other hand, the odd-chain fatty acids contents decreased in the following order: fructose, sucrose, glucose and lactose. Lowering the temperature of cultivation to 15 degrees C, decreased biomass and lipids production. However, a notable decrease in odd-chain fatty acids contents was detected.