Skip to main content
SpringerLink
Log in

Composition of fats, produced by lipomyces starkeyi, under various conditions

  • Published:
Archiv für Mikrobiologie Aims and scope Submit manuscript

Summary

The yeast Lipomyces starkeyi was grown in liquid media with different carbon sources. The quantity of fat formed in the yeast cells amounted to 55% of the weight of dry yeast with molasses and to 35% with glucose as the carbon source. The composition of the fat, synthesized by the yeast, did not change very much on using different carbon sources. The main components were oleic and palmitic acid; stearic, linoleic and palmitoleic acid were present in lower concentrations.

During cultivation, however, there was a change in the composition of the mixture of acids obtained from the yeast fat. The percentage of linoleic acid decreased from 10% to 2.0%, while oleic acid increased from 47% to 62%.

The CoA content of the fat synthesizing cells during cultivation was ca. 95 units for a short period, but in general it did not exceed 30–40 units per gram dry yeast.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Literature

  • Bernhauer, K.: Erg. Enzymforsch. 9, 297 (1943).

    Google Scholar 

  • Boldingh, J.: Intern. Conf. on Biochem. Problems of Lipids 1953, 64. Kon. Vlaamse Acad. v. Wet., Lett., en Schone Kunsten van België, Brussel.

  • Brice, B. A., M. L. Swain et al.: Oil and Soap 22, 219 (1945).

    Google Scholar 

  • : J. Amer. Oil Chem. Soc. 29, 279 (1952).

    Google Scholar 

  • Hesse, A.: Adv. Enzymol. 9, 653 (1949).

    Google Scholar 

  • Hilditch, T. P.: „The chemical constitution of natural fats.” 2e Ed. Chapman + Hall, London 1947.

    Google Scholar 

  • Hofmann, K., et al.: J. of Biol. Chem. 217, 49 (1955).

    Google Scholar 

  • Jamieson, G. S.: Vegetable Fats and Oils, blz. 390, Sec. Edition.

  • Kaplan, N. O., and F. Lipmann: J. of Biol. Chem. 174, 37 (1948).

    Google Scholar 

  • Kating, H.: Arch. Mikrobiol. 22, 235, 368, 396 (1955).

    PubMed  Google Scholar 

  • Klein, H. P.: J. Bacter. 69, 620 (1955).

    Google Scholar 

  • Kleinzeller, A.: Chem. Listy 46, 243, 470, 674 (1952).

    Google Scholar 

  • Lips, A. C. M.: Nederl. Tijdschr. Genessk. 1937, I, 175.

  • Lundin, H.: J. of the Inst. of Brewing 56, 17 (1950).

    Google Scholar 

  • Maas-Förster, M.: Arch. Mikrobiol. 22, 115 (1955).

    PubMed  Google Scholar 

  • Martin, H. H.: Arch. Mikrobiol. 20, 141 (1954).

    PubMed  Google Scholar 

  • Munier, R., R. I. Cheftel et al.: Bull. Soc. Chim. Biol. 33, 840 (1951).

    PubMed  Google Scholar 

  • Nord, F. F., et al.: Arch. of Biochem. a. Biophysics 38, 385 (1952); 40, 102 (1952).

    Google Scholar 

  • Rippel-Baldes, A., et al.: Arch. Mikrobiol. 14, 113 (1948).

    Google Scholar 

  • Savary, P., and P. Desnuelles: Bull. Soc. Chim. 20, 939 (1953).

    Google Scholar 

  • Starkey, R. L.: J. Bacter. 51, 33 (1946).

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Division of Biochemistry, Agricultural University of Wageningen, [The Netherlands]

    Mia H. Deinema & C. A. Landheer

Authors
  1. Mia H. Deinema
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. C. A. Landheer
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Deinema, M.H., Landheer, C.A. Composition of fats, produced by lipomyces starkeyi, under various conditions. Archiv. Mikrobiol. 25, 193–200 (1956). https://doi.org/10.1007/BF00406833

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00406833

Keywords

Search

Navigation