Production of Long-chain Alcohols by Yeasts

Abstract

Fourteen yeast strains from six genera were analysed for the presence of long-chain alcohols. Six strains from three genera contained long-chain alcohols, highest levels being found in Candida albicans. The alcohols were identified and determined by TLC, GLC and GLC-MS. The major long-chain alcohols synthesized by these organisms were saturated, primary alcohols with C14, C16 or C18 chain length. Unsaturated long-chain alcohols were not detected. In all strains that produced long-chain alcohols, the relative proportions were C16 greater than C18 greater than C14. Long-chain alcohol contents were higher in organisms from anaerobically, as compared with aerobically, grown cultures reaching about 650 micrograms (g dry wt organisms)-1 in stationary-phase cultures of C. albicans. In cultures of C. albicans, synthesis of long-chain alcohols occurred only after the end of exponential growth. The alcohols were predominantly present as free alcohols. The fatty-acyl chain-length profile of the triacylglycerol and to a lesser extent the sterol/wax ester fractions from C. albicans reflected that of the long-chain alcohols produced by this yeast.

Fatty acid‐containing lipids of the yeast Saccharomyces cerevisiae during post‐fermentation decline in viability

“…In addition, we detected the appearance in the glucose-grown cells of a compound or compounds showing co-mobility with C,,/C, waxes in the TLC system used. Although synthesis of longchain fatty alcohols has been described (White et al 1987), there are few reports of the presence of waxes in yeasts (Rattray 1988) and, as far as we can tell, this is the first observation of such compounds in S cerevisiae. It is clear that as yeast cells age in the postfermentation phase, changes occur in the lipid composition which depend on the conditions of fermentation and storage.…”

Phylogenetic analysis and characterization of an alkane-degrading yeast strain isolated from oil-polluted soil

“…However, Rhodotorula strains were isolated from oil-and petroleum-polluted environments and as contaminants in stored products (Gaylarde et al, 1999;Yemashova et al, 2007) or have been described as being able to degrade oil compounds, with a preference for the saturated fractions represented by the aliphatic hydrocarbons and higher alkanes (Shailubhai et al, 1984;White et al, 1987;van Beilen et al, 2003;Omotayo et al, 2011).…”

Analysis of alcohols, as dimethylglycine esters, by electrospray ionization tandem mass spectrometry

“…These include Smith Lemli–Opitz syndrome7, 8 (7‐dehydrocholesterol) and cerebrotendinous xanthomatosis9 (C 27 bile alcohols). Alcohols are also analysed in the unconjugated form in microorganisms such as yeast10 or after release from wax esters of plants, insects and animals11 by hydrolysis and from complex lipid species, such as acyl CoA thioesters,12 by reduction. The search continues for faster and more sensitive ways of analysing them.…”