Antonie van Leeuwenhoek

, Volume 80, Issue 3–4, pp 215–224 | Cite as

Kinetic profile of the cellular lipid composition in an oleaginous Yarrowia lipolytica capable of producing a cocoa-butter substitute from industrial fats

  • Seraphim Papanikolaou
  • Isabelle Chevalot
  • Michael Komaitis
  • George Aggelis
  • Ivan Marc


Cell growth, lipid accumulation and cellular lipid composition of Yarrowia lipolytica growing on mixtures of industrial fats containing stearic, oleic, linoleic and palmitic acid have been studied. During growth, the strain incorporated oleic and linoleic acids more rapidly than the saturated fatty acids. Relatively high lipid accumulation (up to 0.44 g of lipids per g of dry matter) was observed when stearic acid was included in the culture medium. In contrast, substrates rich in oleic acid did not favor cellular lipid accumulation. The accumulated lipids, mainly composed of triacylglycerols (45-55% w/w), demonstrated a different total fatty acid composition compared with that of the substrate; in all cases, the microorganism showed the unusual capacity to increase its cellular stearic acid level, even if this fatty acid was not found in high concentrations in the substrate. This permitted the synthesis of interesting lipid profiles with high percentages of stearic acid and non-negligible percentages of palmitic and oleic acid, with a composition resembling that of cocoa-butter.

animal fat cocoa-butter substitute kinetics microbial lipids oleic rapeseed oil Yarrowia lipolytica 


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Copyright information

© Kluwer Academic Publishers 2001

Authors and Affiliations

  • Seraphim Papanikolaou
    • 1
  • Isabelle Chevalot
    • 1
  • Michael Komaitis
    • 2
  • George Aggelis
    • 3
  • Ivan Marc
    • 1
  1. 1.Laboratoire des Sciences du Génie ChimiqueC.N.R.S. – E.N.S.I.C./E.N.S.A.I.A. U.P.R. 6811, 13Vandœuvre-lès-Nancy –France
  2. 2.Laboratory of Food Chemistry, Department of Food Science and TechnologyAgricultural University of AthensAthensGreece
  3. 3.Laboratory of General and Agricultural Microbiology, Department of Agricultural BiotechnologyAgricultural University of AthensAthensGreece

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