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Production of cocoa butter equivalents from prickly-pear juice fermentation by an unsaturated fatty acid auxotroph of Cryptococcus curvatus grown in batch culture

✍ Scribed by Mainul Hassan; Philippe J. Blanc; Alain Pareilleux; Gérard Goma

Book ID
116051043
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
592 KB
Volume
30
Category
Article
ISSN
1873-3298

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Selection of fatty acid auxotrophs from
Selection of fatty acid auxotrophs from the oleaginous yeastCryptococcus curvatusand production of cocoa butter equivalents in batch culture
✍ Mainul Hassan; Philippe J. Blanc; Alain Pareilleux; Gérard Goma 📂 Article 📅 1994 🏛 Springer Netherlands 🌐 English ⚖ 482 KB

A search was carried aut for mutants, defective in the conversion of stearic acid to oleic acid in effort to improve the quality of lipids produced by &z~koccus CWWSATCC 20509. Mutants were selected as unsaturated fatty acid (Ufa) auxotrophs. Afler beatment of parent organism with Ethyl methanesulfo