Studies on methanol-oxidizing yeast
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The yeast strain 11Bh was studied from the aspect of qualitative and qunatitative composition of lipids formed in cells during growth on methanol, synthetic ethanol and glucose. The strain was found to form some 3% free fatty acids toward the end of the growth phase. More esterified fatty acids are formed on ethanol and glucose (2.75 and 2.86%, respectively) than on methanol (1.6%). The composition of lipids and representation of the various fatty acids in the lipids is similar on all three substrates. The cell lipids contain over 40 rel.% oleic and about 16 rel.% each of palmitoleic, palmitio and linolenic acid. Odd-numbered fatty acids are present after growth on any of the three substrates, amounting to at most 4 rel.%. Of the extracellular fatty acids formed toward the end of growth of cells on methanol, propionic and acetic acid occurred in largest amounts in the medium.
KeywordsFree Fatty Acid Triolein Dissolve Oxygen Tension Candida Utilis Molybdic Acid
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