Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast
Identifieur interne : 002159 ( Main/Exploration ); précédent : 002158; suivant : 002160Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast
Auteurs : Seraphim Papanikolaou [Grèce] ; Olga Gortzi [Grèce] ; Eleni Margeli [Grèce] ; Ioanna Chinou [Grèce] ; Maria Galiotou-Panayotou [Grèce] ; Stavros Lalas [Grèce]Source :
- European Journal of Lipid Science and Technology [ 1438-7697 ] ; 2008-11.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Huile essentielle.
English descriptors
- KwdEn :
Abstract
The chemical composition of the essential oil from fruits of the Greek citrus hybrid Citrus sinensis cv New Hall – Citrus aurantium was investigated by GC and GC‐MS. Forty‐four compounds were identified, representing 92.83% of the total oil. Limonene, myrcene, β‐pinene, α‐pinene and α‐terpineol constituted the major components of the oil. The effect of the addition of this oil upon the behavior of Yarrowia lipolytica yeast was also investigated. The microorganism was aerobically grown on glucose and oil was added to the culture medium in various initial quantities (from 0.0 to 1.5 mL/L). The strain underwent significant inhibition exerted by the added essential oil; a decrease of the highest achieved biomass concentration, even if the oil was added to the culture medium at small concentrations (e.g. 0.3 mL/L), was observed. The more oil was added, the more the lag phase of the growth increased, while the biomass yield on glucose consumed decreased with the addition of the oil. When the essential oil was added to the medium, even at small concentrations, a significant increase of cellular medium‐chain saturated fatty acids (12:0 and 14:0) resulting in an increase of saturated fatty acid content in the cellular lipids, was observed.
Url:
DOI: 10.1002/ejlt.200800085
Affiliations:
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Lipid Science and Technology</title><title level="j" type="abbrev">Eur. J. Lipid Sci. Technol.</title><idno type="ISSN">1438-7697</idno><idno type="eISSN">1438-9312</idno><imprint><publisher>WILEY‐VCH Verlag</publisher><pubPlace>Weinheim</pubPlace><date type="published" when="2008-11">2008-11</date><biblScope unit="volume">110</biblScope><biblScope unit="issue">11</biblScope><biblScope unit="page" from="997">997</biblScope><biblScope unit="page" to="1006">1006</biblScope></imprint><idno type="ISSN">1438-7697</idno></series><idno type="istex">2947F716D14E07B76555D1B0FC2C8534557779B5</idno><idno type="DOI">10.1002/ejlt.200800085</idno><idno type="ArticleID">EJLT200800085</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">1438-7697</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Cellular lipids</term><term>Citrus</term><term>Citrus sinensis</term><term>Essential oil</term><term>Lipids</term><term>Microbial growth</term><term>Microorganism growth</term><term>Oils and fats industry</term><term>Yarrowia lipolytica</term><term>Yeast</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Citrus</term><term>Huile essentielle</term><term>Industrie corps gras</term><term>Levure</term><term>Lipide</term><term>Multiplication microorganisme</term><term>Yarrowia lipolytica</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Huile essentielle</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The chemical composition of the essential oil from fruits of the Greek citrus hybrid Citrus sinensis cv New Hall – Citrus aurantium was investigated by GC and GC‐MS. Forty‐four compounds were identified, representing 92.83% of the total oil. Limonene, myrcene, β‐pinene, α‐pinene and α‐terpineol constituted the major components of the oil. The effect of the addition of this oil upon the behavior of Yarrowia lipolytica yeast was also investigated. The microorganism was aerobically grown on glucose and oil was added to the culture medium in various initial quantities (from 0.0 to 1.5 mL/L). The strain underwent significant inhibition exerted by the added essential oil; a decrease of the highest achieved biomass concentration, even if the oil was added to the culture medium at small concentrations (e.g. 0.3 mL/L), was observed. The more oil was added, the more the lag phase of the growth increased, while the biomass yield on glucose consumed decreased with the addition of the oil. When the essential oil was added to the medium, even at small concentrations, a significant increase of cellular medium‐chain saturated fatty acids (12:0 and 14:0) resulting in an increase of saturated fatty acid content in the cellular lipids, was observed.</div></front></TEI><affiliations><list><country><li>Grèce</li></country></list><tree><country name="Grèce"><noRegion><name sortKey="Papanikolaou, Seraphim" sort="Papanikolaou, Seraphim" uniqKey="Papanikolaou S" first="Seraphim" last="Papanikolaou">Seraphim Papanikolaou</name></noRegion><name sortKey="Chinou, Ioanna" sort="Chinou, Ioanna" uniqKey="Chinou I" first="Ioanna" last="Chinou">Ioanna Chinou</name><name sortKey="Galiotou Anayotou, Maria" sort="Galiotou Anayotou, Maria" uniqKey="Galiotou Anayotou M" first="Maria" last="Galiotou-Panayotou">Maria Galiotou-Panayotou</name><name sortKey="Gortzi, Olga" sort="Gortzi, Olga" uniqKey="Gortzi O" first="Olga" last="Gortzi">Olga Gortzi</name><name sortKey="Lalas, Stavros" sort="Lalas, Stavros" uniqKey="Lalas S" first="Stavros" last="Lalas">Stavros Lalas</name><name sortKey="Margeli, Eleni" sort="Margeli, Eleni" uniqKey="Margeli E" first="Eleni" last="Margeli">Eleni Margeli</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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