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Yarrowia lipolytica

  • Chapter
Nonconventional Yeasts in Biotechnology

Abstract

Interest in Candida lipolytica (Harrison) Diddens et Lodder 1942 initially arose from its rather uncommon physiological characteristics. Strains of this species were more often isolated from lipid- or protein-containing substrates like cheese or sausage than from sugar-containing substrates. Indeed, strains of Candida lipolytica used few sugars (mainly glucose) as carbon source, but did readily assimilate various polyalcohols, organic acids, or normal paraffins. They were noted in the late 1940s by dairy technologists (Peters and Nelson 1948a,b) for their high extracellular protease and lipase activities, although these purified enzymes were never put to work industrially.

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  1. Institut für Mikrobiologie, Technische Universität Dresden, Mommsenstr. 13, 01062, Dresden, Germany

    Gerold Barth

  2. Laboratoire de Génétique Moléculaire et Cellulaire, Institut National de la Recherche Agronomiques — Centre National de la Recherche Scientifique, Institut National Agronomique Paris-Grignon, 78850, Thiverval-Grignon, France

    Claude Gaillardin

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Barth, G., Gaillardin, C. (1996). Yarrowia lipolytica. In: Nonconventional Yeasts in Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-79856-6_10

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