Production of cocoa butter equivalents from prickly-pear juice fermentation by an unsaturated fatty acid auxotroph of Cryptococcus curvatus grown in batch culture

An unsaturated fatty acid auxotroph derived from the oleaginous yeast Cryptococcus curvatus and named UfaM3 was defective in the conversion of stearic to oleic acid. It was cultivated on diluted (25%) prickly-pear juice in batch culture. The carbon to nitrogen ratio (C:N ratio) of the juice (44% glu...

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Bibliographic Details
Published in:Process biochemistry (1991) 1995, Vol.30 (7), p.629-634
Main Authors: Hassan, Mainul, Blanc, Philippe J., Pareilleux, Alain, Goma, Gérard
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biotechnology
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
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Summary:An unsaturated fatty acid auxotroph derived from the oleaginous yeast Cryptococcus curvatus and named UfaM3 was defective in the conversion of stearic to oleic acid. It was cultivated on diluted (25%) prickly-pear juice in batch culture. The carbon to nitrogen ratio (C:N ratio) of the juice (44% glucose and 56% fructose content) was about 50 g/g. Differential utilization of glucose and fructose was observed. The efficiency of substrate conversion was 0·50 g/g for biomass and 0·21 g/g for lipids. The quality of lipids produced by UfaM3 approached cocoa butter.
ISSN:1359-5113
1873-3298
DOI:10.1016/0032-9592(94)00061-1