Comprehending the influence of critical cultivation parameters on the oleaginous behavior of potent rotten fruit yeast isolates.

Research paper by Batul B Diwan, Pratima P Gupta

Indexed on: 05 May '18Published on: 05 May '18Published in: Journal of Applied Microbiology


Oleaginous yeasts were isolated from five different rotten fruits and their oleaginous behaviour was characterized with varying carbon source and concentration (C/N) to pave the path for their future applicabilities. Sixteen yeasts were isolated, those accumulating around 20% of their cell dry weights as lipids were screened out and identified as Candida tropicalis and Pichia kudriavzevii. Amongst glucose, maltose, and sucrose, glucose was found favorable carbon source in terms of biomass yield and lipid content. Carbon concentration corresponding to C/N ratio 100/2 (Candida tropicalis) and 120/2 (Pichia kudriavzevii) exhibited highest lipid contents- 81.2% and 75.7%, and lipid yields- 1.1g/l and 3g/l respectively. Lipids contained 16-28 types of triacylglycerols and major fatty acids detected were caprylic, caparate, lauric, stearic palmitic, oleic, linoleic, aracidic and erucic acid with caprylic acid as predominant one. Fatty acid profile also witnessed variations with changing C/N. Noteworthy lipid contents were achieved in the two isolates higher than any existing reports on them. P. kudriavzevii, exhibited reasonable overall lipid yield extending the opportunity of improvement upon changing the cultivation conditions. The lipids contained a range of fatty acids with a predominance of caprylic acid having unequivocal biotechnological importance. Two potent oleaginous yeasts isolates were studied; and this is the only successive report describing oleaginous behaviour of P. kudriavzevii. The cultivation parameters like C source, concentration and C/N ratio which critically influence the oleaginous behaviour, lipid content, yield and composition has been accessed so as to provide comprehensive understanding on single cell oils (SCO) production from these isolates. Study progressively contributes to current and upcoming researches in microbial oils and the characteristic fatty acids and TAG profile provide important leads for their putative applicability. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.