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Paula Mattanna,Priscila Dallé da Rosa,Ana Paula Gusso,Neila S. P. S. Richards,Patrícia Valente 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
Microbial oils enriched in essential polyunsaturatedfatty acids can be used as nutritionalcomplements. In order to improve the lipid yields and lipidprofiles of 2 Yarrowia lipolytica strains, the effects ofmedium components and culture conditions were investigatedusing shake flasks. Under optimized conditions (cultivationfor 3 days at 25ºC and 150 rpm, using peptone as anitrogen source and glucose as a carbon source), thebiomass, lipid yield, and lipid content reached 6.75 g/L,3.48 g/L, and 51.55% for Y. lipolytica QU22, and 6.85 g/L,3.52 g/L, and 51.38% for Y. lipolytica QU137, respectively. Using a shaking speed of 150 rpm, unsaturated fatty acidsconstituted 87.96% (QU22) and 87.08% (QU137) of thetotal lipids produced by these strains, with 9.52 and 7.86%of alpha-linolenic acid, respectively. The strains are suitablecandidates for fermentation processes involving essentialpolyunsaturated fatty acid (PUFA) production.