Modification of the fatty-acid composition in lipids of the oleaginous yeastApiotrichum curvatumby intraspecific spheroplast fusion

✍ Scribed by Ira I. G. S. Verwoert; Adrie Ykema; Jacques A. C. Valkenburg; Elizabeth C. Verbree; H. John; J. Nijkamp; Henk Smit

• Publisher: Springer
• Year: 1989
• Tongue: English
• Weight: 589 KB
• Volume: 32
• Category: Article
• ISSN: 1432-0614
• DOI: 10.1007/bf00184984

✦ Synopsis

Modification of the fatty-acid composition in lipids of the oleaginous yeast Apiotrichum curvatum has been achieved by means of sphero- plast fusion between a methionine auxotrophic mutant and an unsaturated fatty acid mutant. Fusion products were a result of nuclear hybridization as determined by flow-cytometric DNA-content analyses. A broad range of fatty acid composition was observed in lipids of different hybrids. In general the level of saturated fatty acids in lipids of hybrid strains is higher than in wild-type A. curvatum and in some hybrids even approaches cocoa butter, lntraspecific spheroplast fusion seems a promising approach for the production of cocoa butter equivalents.