Biosynthesis of Lipids and Their Changes during Culture of Selected Yeast Strains on Carrot Juice. I.

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  • GOGOLEWSKI Marek
    Department of Food Biochemistry and Analysis, Faculty of Food Technology, Agricultural University
  • Nogala-KALUCKA Malgorzata
    Department of Food Biochemistry and Analysis, Faculty of Food Technology, Agricultural University
  • MAKAREWICZ Piotr
    Department of Food Biochemistry and Analysis, Faculty of Food Technology, Agricultural University

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  • ニンジン汁液に植えた酵母による脂質生産及びその組成変化 (第1報)
  • Biosynthesis of Lipids and Their Changes during Culture of Selected Yeast Strains on Carrot Juice-1-
  • Biosynthesis of Lipids and Their Change

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Abstract

Two strains of yeasts : Rhodotorula gracilis 2 and Trichosporon cutaneum 1 were selected from ten strains for use in the present study. After preliminary culturing on the Wickerham [W] synthetic medium the strains were considered maximally oleaginous. The waste carrot juice remaining after production of β-carotene was used for the culture of oleaginous yeasts.<BR>The lipids obtained from the cultured yeast biomass were examined for acylglycerols, free fatty acids, phospholipids, sterols and nucleic acids content.

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