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Lipid biosynthesis in oleaginous yeasts

  • G. Turcotte
  • N. Kosaric
Conference paper
Part of the Advances in Biochemical Engineering/Biotechnology book series (ABE, volume 40)

Abstract

With the increasing demands for fats and oils for edible and industrial purposes, many assessments have been made to find new possible lipid sources other than from the conventional plants and animals. Lipids from microbial origin could represent such an alternative since microorganisms can store up to 65% fat in the cells and can be harvested in a minimum time, unaffected by climatic changes. However, unless the microbial oil, or one of its constituents, represent a high value specialty product, its production would be uneconomical.

This paper reviews the environmental conditions affecting the composition of the microbial oil (lipid classes and fatty-acyl distribution) from oleaginous yeasts. This approach will show that it is possible to “tailor-make” an oil with special properties, albeit in a restricted way.

Keywords

Cocoa Butter Lipid Production Hydroxy Fatty Acid Lipid Biosynthesis Oleaginous Yeast 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag 1989

Authors and Affiliations

  • G. Turcotte
    • 1
  • N. Kosaric
    • 1
  1. 1.Department of Chemical and Biochemical EngineeringThe University of Western OntarioLondonCanada

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