Selection of fatty acid auxotrophs from the oleaginous yeastCryptococcus curvatusand production of cocoa butter equivalents in batch culture

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

• Book ID: 104635273
• Publisher: Springer Netherlands
• Year: 1994
• Tongue: English
• Weight: 482 KB
• Volume: 16
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1007/bf00133960

✦ Synopsis

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 methanesulfonate (EMS), 11 oleate-requiring auxatrophs were isalated. Only 3 of them were real unsaturated fatty acid (Ufa) mutants, while the other 8 were designated as fatty acid synthetase (Fas) mutants. The amount of saturated fatty acid I SFA) Wl) was about 65.2 X in the lipids extracted fram an Ufa mutant named UfaM3 and it was significantly higher than that of the wild-type (46.6 X) and similar to that of cocoa butter (60.4 %).