Lipids of oleaginous yeasts. Part II: Technology and potential applications
Identifieur interne : 001C45 ( Istex/Corpus ); précédent : 001C44; suivant : 001C46Lipids of oleaginous yeasts. Part II: Technology and potential applications
Auteurs : Seraphim Papanikolaou ; George AggelisSource :
- European Journal of Lipid Science and Technology [ 1438-7697 ] ; 2011-08.
English descriptors
- KwdEn :
Abstract
The process of lipid accumulation in the oleaginous yeasts cultivated in various fermentation configurations when either sugars and related compounds or hydrophobic substances are used as substrates is presented and kinetic models describing both de novo and ex novo lipid accumulation are analyzed. Technological aspects related with single cell oil (SCO) produced by oleaginous yeasts are depicted. The influence of culture parameters upon lipid production process is presented. Lipid production has been studied in batch, fed‐batch, and continuous cultivation systems using yeasts belonging to the species Lipomyces starkeyi, Rhodosporidium toruloides, Apiotrichum curvatum, Candida curvata, Cryptococcus curvatus, Trichosporon fermentans, and Yarrowia lipolytica. The potentiality of yeasts to produce SCO as starting material of 2nd generation biodiesel is indicated and discussed. Of significant importance is also the utilization of yeast lipids as substitutes of high added value exotic fats (e.g., cocoa butter). Lipid produced by the various yeasts presents, in general, similar composition with that of common vegetable oils being composed of unsaturated fatty acids, whereas cocoa butter is principally composed of saturated fatty acids, consequently the various strategies that are followed in order to increase the cellular saturated fatty acid content of the yeast lipid are presented and comprehensively discussed.
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DOI: 10.1002/ejlt.201100015
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ISTEX:616F2A9CC8B36690B4EFDC27811FBEED227AD1C8Le document en format XML
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Lipid produced by the various yeasts presents, in general, similar composition with that of common vegetable oils being composed of unsaturated fatty acids, whereas cocoa butter is principally composed of saturated fatty acids, consequently the various strategies that are followed in order to increase the cellular saturated fatty acid content of the yeast lipid are presented and comprehensively discussed.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>keywords</head><item><term>2nd generation biodiesel</term></item><item><term>Cocoa butter substitute</term></item><item><term>Lipid biotechnology</term></item><item><term>Modeling</term></item><item><term>Oleaginous yeasts</term></item><item><term>Single cell oil</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Review Article</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2011-01-10">Received</change><change when="2011-04-12">Registration</change><change when="2011-08">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/616F2A9CC8B36690B4EFDC27811FBEED227AD1C8/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>WILEY‐VCH Verlag</publisherName><publisherLoc>Weinheim</publisherLoc></publisherInfo><doi registered="yes">10.1002/(ISSN)1438-9312</doi><issn type="print">1438-7697</issn><issn type="electronic">1438-9312</issn><idGroup><id type="product" value="EJLT"></id></idGroup><titleGroup><title type="main" xml:lang="en" sort="EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY">European Journal of Lipid Science and Technology</title><title type="short">Eur. 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Lipid produced by the various yeasts presents, in general, similar composition with that of common vegetable oils being composed of unsaturated fatty acids, whereas cocoa butter is principally composed of saturated fatty acids, consequently the various strategies that are followed in order to increase the cellular saturated fatty acid content of the yeast lipid are presented and comprehensively discussed.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Lipids of oleaginous yeasts. Part II: Technology and potential applications</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>The biotechnology of oleaginous yeasts</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Lipids of oleaginous yeasts. 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Lipid produced by the various yeasts presents, in general, similar composition with that of common vegetable oils being composed of unsaturated fatty acids, whereas cocoa butter is principally composed of saturated fatty acids, consequently the various strategies that are followed in order to increase the cellular saturated fatty acid content of the yeast lipid are presented and comprehensively discussed.</abstract><note type="funding">Agricultural University of Athens</note><note type="funding">University of Patras</note><note type="funding">Dracoil SA</note><note type="funding">Project BIOSIS (INTERREG III GREECE – ITALY)</note><note type="funding">State Scholarship Foundation (Athens, Greece)</note><note type="funding">General Secretary of Research and Technology (Ministry of Development, Greek Government)</note><subject lang="en"><genre>keywords</genre><topic>2nd generation biodiesel</topic><topic>Cocoa butter substitute</topic><topic>Lipid biotechnology</topic><topic>Modeling</topic><topic>Oleaginous yeasts</topic><topic>Single cell oil</topic></subject><relatedItem type="host"><titleInfo><title>European Journal of Lipid Science and Technology</title></titleInfo><titleInfo type="abbreviated"><title>Eur. 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