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Lipid biosynthesis in oleaginous yeasts

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Bioprocesses and Engineering

Part of the book series: Advances in Biochemical Engineering/Biotechnology ((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.

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Author notes

  1. G. Turcotte

    Present address: Department of Chemical and Biochemical Engineering, The University of Western Ontario, N6A 5B9, London, Ontario, Canada

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  1. Department of Chemical and Biochemical Engineering, The University of Western Ontario, N6A 5B9, London, Ontario, Canada

    N. Kosaric

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© 1989 Springer-Verlag

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Turcotte, G., Kosaric, N. (1989). Lipid biosynthesis in oleaginous yeasts. In: Bioprocesses and Engineering. Advances in Biochemical Engineering/Biotechnology, vol 40. Springer, Berlin, Heidelberg. https://doi.org/10.1007/BFb0009828

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  • DOI: https://doi.org/10.1007/BFb0009828

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  • Print ISBN: 978-3-540-51446-6

  • Online ISBN: 978-3-540-48132-4

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