Lipid Formation in Cryptococcus terricolus. I. Nitrogen Nutrition and Lipid Formation.

Pedersen, T. A.; Horning, E. C.; Rönnquist, Axel; Terry, W. G.; Sjöberg, Berndt; Toft, Jens

doi:10.3891/acta.chem.scand.15-0651

Cited by 38 publications

(13 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Behaviour similar to this of M. pulcherrima has only been observed with few oleaginous yeasts including S. terricola or some strains of R. toruloides . The presented evidence implicates that there is no clear separation between cell proliferation and lipid accumulation and that the mechanisms for lipid synthesis differ from those frequently described, and could be similar to those of S. terricola .…”

Section: Discussionsupporting

confidence: 66%

“…). This shows that elevated NH 4 ‐N is actually inhibitory to M. pulcherrima growth, similar to Solicoccozyma terricola …”

Section: Discussionmentioning

confidence: 83%

“…This shows that elevated NH 4 -N is actually inhibitory to M. pulcherrima growth, similar to Solicoccozyma terricola. 26 With a consumed C:N ratio > 51 g g −1 under nitrogen excess, it is possible that not the nitrogen source becomes limiting, but a micronutrient (Table 1) [YE supplies the micronutrients in NLB and its concentration is relatively low (1 g L −1 )]. However, at an initial YE concentration of 4 g L −1 (C:N ratio 37.6 g g −1 ), still a lipid content of 39.2% (w/w) was obtained ( Fig.…”

Section: Implications On a Biological Levelmentioning

confidence: 99%

See 2 more Smart Citations

The role of temperature, pH and nutrition in process development of the unique oleaginous yeast Metschnikowia pulcherrima

Abeln

Chuck

2020

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

BACKGROUND Lipids produced from oleaginous yeasts are a promising alternative to terrestrial oils. Despite promising cellular yields of lipid however, an industrial process remains elusive. One key processing bottleneck is the need to provide nutrient‐rich conditions for cellular growth and then extended nutrient‐depleted conditions for lipid accumulation. Surprisingly, investigations detailing process development, particularly with a focus on kinetics, are rare in this field. RESULTS In this investigation we report on the unique oleaginous yeast Metschnikowia pulcherrima, where lipid accumulation ≥ 29.8% (w/w) was achieved without apparent nutrient limitation. The process was developed in stirred tank reactors through determining the influence of temperature, pH and nutrition on lipid production. A temperature of up to 25 °C and initial pH 5 could be applied to enhance initial reaction kinetics. Through the increased supply of yeast extract of up to 5% (w/w) of glucose, a maximum lipid production rate of 0.60 g L−1 h−1 (4 h‐average), productivity of 0.29 g L−1 h−1, and yield of 0.17 g g−1 glucose were achieved – the highest yet recorded with this yeast. Suitable to combat the excessive secretion of polyols of up to 0.11 g g−1 glucose was an excess nutrient supply as well as a low cultivation temperature of 15 °C and moderate pH 5. CONCLUSIONS This study demonstrates that the lack of a starvation stage, coupled with effective process development is required for oleaginous yeasts to achieve the yields and productivities required for commercial lipid production. © 2019 Society of Chemical Industry

show abstract

Section: Discussionsupporting

confidence: 66%

“…). This shows that elevated NH 4 ‐N is actually inhibitory to M. pulcherrima growth, similar to Solicoccozyma terricola …”

Section: Discussionmentioning

confidence: 83%

Section: Implications On a Biological Levelmentioning

confidence: 99%

See 1 more Smart Citation

The role of temperature, pH and nutrition in process development of the unique oleaginous yeast Metschnikowia pulcherrima

Abeln

Chuck

2020

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

show abstract

“…The Candida species of yeasts studied here had relatively low total lipid contents (5-10y0) in coinparisorl with the high values (30-70*4,) reported fo1-other yeasts, such as Rhodotorula species (29,30), Torulopsis lipofera (3 I ) , Lipomyces starkeyi (32), and CryPtococc~s terricolus (33). (For general reviews, see Refs.…”

Section: Discussionmentioning

confidence: 75%

“…However, it is known that lipid production and cornposition are greatly influenced by culture conditions, e.g. nitrogen and carbohydrate supply (29,31,32), and by the duration of growth (33,37). Thus, coillparison of the lipids of the saille or different species growl1 under widely varying conditiorls and for different periods of t i~n e has little significance.…”

Section: Discussionmentioning

confidence: 99%

Lipid Composition of Mesophilic and Psychrophilic Yeasts (Candida Species) as Influenced by Environmental Temperature

Kates

Baxter

1962

Can. J. Biochem. Physiol.

179

View full text Add to dashboard Cite

The lipids of three psychrophilic yeasts of the genus Candida, grown a t lo0, were compared with those of a mesophilic yeast (Candida lipoly'ica) grown a t 2S0 and a t 10'. All the yeasts examined had siinilar contents of total lipids and of phosphatides, and similar phosphatide and neutral lipid compositions. However, the total fatty acids of the psychrophiles and of the inesophile grown a t 10' had much higher proportions of linoleic acid and lower proportions of oleic acid than those of the mesophilic yeast grown a t 25'; the psychrophilic yeasts also contained linoleiiic acid, not detected in the mesophilic yeast. The fatty acid cornposition of the psychrophilic yeast remained fairly constant during its growth cycle, but that of the mesophilic yeast a t 10' showed marked changes in the proportions of oleic and linoleic acids in the early stages of growth; siinilar changes occurred in the mesophile grown a t 2S0, but a t much faster rates. (111 the basis of these observations and others it is concluded that in the early stages of growth of the mesophile a t 2S0 and lo0, oleic acid is converted rapidly to linoleic, which is then oxidatively metabolized during the later stages of active growth. 'I'he higher proportions of linoleic acid in the mesophile grown a t 10' could be accounted for by a slower rate of metabolism of linoleic acid during the later stages of growth a t the lower temperature. 1Manuscript received March 30, 1962. Can. J. Biochem. Physiol. Downloaded from www.nrcresearchpress.com by University of P.E.I. on 08/16/15 For personal use only.

show abstract

Technological Potential of Some Starch Degrading Yeasts

et al. 1985

View full text Add to dashboard Cite

The possibility of obtaining lipids for alimentary or pharmaceutical use from starch degrading oleaginous yeasts was considered. The yeast strains, belonging to different species, were selected on the basis of two purposes: (a) microbial conversion of starch in fat material for human consumption; b) production of useful and rare single lipidic fractions such as phospholipids or unusual fatty acids. We worked with two groups of yeasts characterized by two patterns of lipid composition when grown on starch: one capable of accumulating high amounts of total lipids, up to 60–70% of dry weight, and the other capable of synthesizing a large amount of phospholipids. In the first group the phospholipids/triglycerides ratio was only slightly affected by the cultural conditions; in the second group this relationship was not only strongly influenced by the carbon/nitrogen ratio and nitrogen source but also by the rate of starch hydrolysis. In fact the amylase induction phase of the strains was found to be one of the most important factors determining the composition of the lipidic fraction. In the study of regulatory mechanisms controlling the synthesis of the phospholipids and triglycerides in the cells, mutants altered in the lipids biosynthesis and producing increased amounts of phospholipids were also employed.

show abstract

Lipid Formation in Cryptococcus terricolus. I. Nitrogen Nutrition and Lipid Formation.

Cited by 38 publications

References 0 publications

The role of temperature, pH and nutrition in process development of the unique oleaginous yeast Metschnikowia pulcherrima

The role of temperature, pH and nutrition in process development of the unique oleaginous yeast Metschnikowia pulcherrima

Lipid Composition of Mesophilic and Psychrophilic Yeasts (Candida Species) as Influenced by Environmental Temperature

Technological Potential of Some Starch Degrading Yeasts

Contact Info

Product

Resources

About