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Fatty acid composition of lipids fromSaccharomyces fragilis

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Lipids

Abstract

Lipids extracted fromSaccharomyces fragilis, grown in whey and deproteinized whey, were similar in amount and fatty acid composition. On a dry weight basis, the yeasts contained 3.0% total lipid and 0.5% saponifiable lipid. The fatty acids identified by gas chromatography-mass spectrometry were 2.5% C14∶0, 19.2% C16∶0, 11.9% C16∶1, 1.28% C16∶2, 3.4% C18∶0, 27.0% C18∶1, 25.1% C18∶2, and 9.6% C18∶3 with less than 1% of the following fatty acids present: C10∶0, C12∶0, C14∶1, C15∶0, and C17∶0.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada

    A. C. Noble & C. L. Duitschaever

Authors
  1. A. C. Noble
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  2. C. L. Duitschaever
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Noble, A.C., Duitschaever, C.L. Fatty acid composition of lipids fromSaccharomyces fragilis . Lipids 8, 655–657 (1973). https://doi.org/10.1007/BF02533153

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  • DOI: https://doi.org/10.1007/BF02533153

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