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George Aggelis - One of the best experts on this subject based on the ideXlab platform.
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Accumulation of a cocoa-butter-like lipid by Yarrowia lipolytica cultivated on agro-industrial residues
Current Microbiology, 2003Co-Authors: Seraphim Papanikolaou, Isabelle Chevalot, Lionel Muniglia, George Aggelis, Ivan MarcAbstract:Yarrowia lipolytica was cultivated on mixtures of saturated free fatty acids (an industrial derivative of animal fat called Stearin), technical glycerol (the main by-product of bio-diesel production facilities), and glucose. The utilization of technical glycerol and Stearin as co-substrates resulted in higher lipid synthesis and increased citric acid production than the combination of glucose and Stearin. The lipids produced contained significant amounts of stearic acid (50-70%, wt/wt) and lower ones of palmitic (15-20%, wt/wt), oleic (7-20%, wt/wt), and linoleic (2-7%, wt/wt) acid. Single-cell oil having a composition similar to cocoa-butter up to 3.4 g/L was produced, whereas in some cases relatively increased citric acid quantities (up to 14 g/L) were excreted into the growth medium. The microorganism presented a high specificity for lauric, myristic, and palmitic acid, while a discrimination for the stearic acid was observed. As a conclusion, microbial metabolism could be directed by using mixtures of inexpensive saturated fats, glycerol, and glucose as co-substrates, in order to accumulate lipids with predetermined composition, e.g., cocoa-butter equivalents.
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single cell oil production by yarrowia lipolytica growing on an industrial derivative of animal fat in batch cultures
Applied Microbiology and Biotechnology, 2002Co-Authors: Seraphim Papanikolaou, Ivan Marc, Isabelle Chevalot, Michael Komaitis, George AggelisAbstract:The growth of an oleaginous strain of Yarrowia lipolytica on an industrial fat composed of saturated free fatty acids (Stearin) was studied. Lipid accumulation during primary anabolic growth was critically influenced by the medium pH and the incubation temperature. This process was independent of the nitrogen concentration in the culture medium, but was favored at a high carbon substrate level and at a low aeration rate. At pH 6 and a temperature of 28–33°C, 9–12 g/l of dry biomass was produced, whereas significant quantities of lipids were accumulated inside the yeast cells (0.44–0.54 g of lipid per gram of biomass). The strain showed the tendency to degrade its storage lipids, although significant amounts of substrate fat, rich in stearic acid, remained unconsumed in the culture medium. Y. lipolytica presented a strong fatty acid specificity. The fatty acids C12:0, C14:0, and C16:0 were rapidly incorporated and mainly used for growth needs, while C18:0 was incorporated with reduced rates and was mainly accumulated as storage material. Reserve lipids, principally composed of triacylglycerols (55% w/w of total lipids) and free fatty acids (35% w/w), were rich in stearic acid (80% w/w), while negligible amounts of unsaturated fatty acids were detected. When industrial glycerol was used as co-substrate, together with Stearin, unsaturated fatty acid concentration in the reserve lipid increased.
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single cell oil production by yarrowia lipolytica growing on an industrial derivative of animal fat in batch cultures
Applied Microbiology and Biotechnology, 2002Co-Authors: Seraphim Papanikolaou, Ivan Marc, Isabelle Chevalot, Michael Komaitis, George AggelisAbstract:The growth of an oleaginous strain of Yarrowia lipolytica on an industrial fat composed of saturated free fatty acids (Stearin) was studied. Lipid accumulation during primary anabolic growth was critically influenced by the medium pH and the incubation temperature. This process was independent of the nitrogen concentration in the culture medium, but was favored at a high carbon substrate level and at a low aeration rate. At pH 6 and a temperature of 28-33 degrees C, 9-12 g/l of dry biomass was produced, whereas significant quantities of lipids were accumulated inside the yeast cells (0.44-0.54 g of lipid per gram of biomass). The strain showed the tendency to degrade its storage lipids, although significant amounts of substrate fat, rich in stearic acid, remained unconsumed in the culture medium. Y. lipolytica presented a strong fatty acid specificity. The fatty acids C12:0, C14:0, and C16:0 were rapidly incorporated and mainly used for growth needs, while C18:0 was incorporated with reduced rates and was mainly accumulated as storage material. Reserve lipids, principally composed of triacylglycerols (55% w/w of total lipids) and free fatty acids (35% w/w), were rich in stearic acid (80% w/w), while negligible amounts of unsaturated fatty acids were detected. When industrial glycerol was used as co-substrate, together with Stearin, unsaturated fatty acid concentration in the reserve lipid increased.
Casimir C. Akoh - One of the best experts on this subject based on the ideXlab platform.
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enzymatic synthesis of trans free structured margarine fat analogs with high stearate soybean oil and palm Stearin and their characterization
Lwt - Food Science and Technology, 2013Co-Authors: Garima Pande, Casimir C. AkohAbstract:Abstract High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Enzymatic synthesis of trans -free structured margarine fat analogs from high stearate soybean oil (HSSO) and palm Stearin (PS) was optimized using response surface methodology (RSM). The independent variables considered for the design were substrate molar ratio (SR, PS:HSSO, 2–5), temperature (50–65 °C), time (6–22 h), and enzymes (Lipozyme ® TLIM and Novozym ® 435). The response was stearic acid incorporation. All linear parameters had a negative effect on stearic acid incorporation except Novozym ® 435. Time was not significant but its interaction terms with temperature and SR had significant effect on the response. Desirable structured lipids (SL) containing 11.2 and 8.9 g/100 g stearic acid were obtained at 50 °C, 20 h, 2:1 SR with Novozym 435 (SL1) and 57 °C, 6.5 h, 2:1 SR with Lipozyme TLIM (SL2), respectively. Using optimal conditions, SLs were synthesized in 1 L stir-batch reactor and characterized for fatty acid profile, triacylglycerol species, polymorphism, thermal behavior, and solid fat content. The yield for SL1 and SL2 were 87.3 and 94.8%, respectively. Novozym 435 catalyzed SL had desirable fatty acid profile, physical properties, and suitable β′ polymorph for margarine formulation.
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utilization of enzymatically interesterified cottonseed oil and palm Stearin based structured lipid in the production of trans free margarine
Biocatalysis and agricultural biotechnology, 2013Co-Authors: Garima Pande, Casimir C. Akoh, Robert L ShewfeltAbstract:Abstract trans-Free margarine fat was enzymatically synthesized from palm Stearin (PS) and regular cottonseed oil (CO). Response surface methodology (RSM) was used for optimization. The independent variables were substrate molar ratio (PS:CO, 2–5), temperature (50–65 °C), time (6–22 h), and lipases (Lipozyme® TLIM and Novozym® 435). Incorporation of stearic acid (mol%) was the dependent variable. Desirable products composition 5.2 mol% stearic acid were achieved at 57 °C, 14 h, 4:1, using Lipozyme TLIM, and at 56 °C, 6 h, 4:1, using Novozym 435 (5.9 mol% stearic acid). Using optimal conditions, structured lipids (SLs) were synthesized in a 1 L stir-batch reactor. Solid fat contents at 25 °C were lower for SLs (24.8–30.8%) than the corresponding physical blends (34.7–39.3%). Novozym 435-catalyzed SL product had desirable fatty acid profile, physical properties, β′ polymorph, and was further used to formulate margarine. Compared to commercial margarine (19.1 mol% trans fatty acids (TFA), the SL containing margarine had no trans fat. However, it was harder and less spreadable than commercial margarine but no difference was observed in their flavor. In this study, we were able to formulate trans-free margarine suitable for possible use as hard/industrial margarine.
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Optimisation of tripalmitin-rich fractionation from palm Stearin by response surface methodology
Journal of the science of food and agriculture, 2010Co-Authors: Jeoung Mae Son, Casimir C. Akoh, Ki-teak Lee, Mee Ree Kim, Mi Jung Kim, Jeung-hee LeeAbstract:BACKGROUND: Solvent fractionation is effective in improving separation at low temperature, resulting in higher yield and purity of the final product. Tripalmitin (PPP) is an important substrate for the synthesis of human milk fat substitute (HMFS). In this study a fraction rich in PPP was separated from palm Stearin by solvent fractionation. RESULTS: The PPP-rich fraction was concentrated from palm Stearin by acetone fractionation. Response surface methodology (RSM) was employed to optimise PPP purity (Y1, %) and PPP content (Y2, g kg−1 palm Stearin) with the independent variables fractionation temperature (X1, 25, 30 and 35 °C) and weight ratio of palm Stearin to acetone (X2, 1:3, 1:6 and 1:9). The predictive models for PPP purity and PPP content of the solid fraction were adequate and reproducible, with no significant lack of fit and satisfactory levels of R2. PPP purity showed a positive correlation with temperature and acetone ratio, whereas PPP content exhibited a negative correlation. The optimised fractionation condition for a targeted PPP-rich fraction with > 92% PPP purity and > 225 g kg−1 PPP content from palm Stearin was predicted. CONCLUSION: The RSM model for optimising PPP purity and PPP content in the PPP-rich fraction from palm Stearin by acetone fractionation was valid. The scaled-up PPP-rich fraction obtained can be used as a substrate for the synthesis of 1,3-dioleoyl-2-palmitoylglycerol, which is a main component of HMFS in infant formulas. Copyright © 2010 Society of Chemical Industry
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preparation of interesterified plastic fats from fats and oils free of trans fatty acid
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Jeung-hee Lee, Casimir C. Akoh, David S Himmelsbach, Ki-teak LeeAbstract:Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm Stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatty acids of the products were palmitic (32.2−47.4%), stearic (12.0−12.4%), and oleic acid (33.6−49.5%). After storage at 5 °C (refrigerator temperature) or 24 °C (room temperature) for 16 h, the physical properties were evaluated for solid fat content, texture, melting, and crystallization behavior, viscoelastic properties, crystal polymorphism, and crystal microstructure. The interesterified fats contained desirable crystal polymorphs (β′ form) as determined by X-ray diffraction spectroscopy. They exhibited a wide plastic range of solid fat content of 52−58% at 10 °C and 15% at 40 °C. The physical properties were influenced by the ratio of palm Stearin and olive oil. Harder and more brittle texture, crystallization and melting at higher temperature, higher sol...
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Physical properties of trans-free bakery shortening produced by lipase-catalyzed interesterification
JAOCS Journal of the American Oil Chemists' Society, 2008Co-Authors: Jeung-hee Lee, Casimir C. Akoh, Ki-teak LeeAbstract:Abstract Lipase-catalyzed interesterified solid fat was produced with fully hydrogenated soybean oil (FHSBO), and rapeseed oil (RSO) and palm Stearin (PS) in a weight ratio of 15:20:65, 15:40:45 and 15:50:35. The interesterified fats contained palmitic (27.8–44.6%), stearic (15.6–16.2%), oleic (27.5–36.5%) and linoleic acids (8.0–13.5%). After interesterification of the blends, the physical properties of the products changed and showed lower melting points and solid fat contents, different melting and crystallization behaviors as well as the formation of more stable crystals. The produced interesterified fats (FHSBO:RSO:PS 15:20:65, 15:40:45 and 15:50:35 blends) contained desirable crystal polymorphism (β′ form) as determined by X-ray diffraction spectroscopy, a long plastic range with solid fat content of 51–63% at 10 °C to 4–12% at 40 °C, and melting points of 39 (15:50:35), 42 (15:50:45) and 45 °C (15:20:65). However, a reduction in tocopherols (α and γ) content and a reduced oxidative stability were observed in the interesterified fats. The physical properties of the interesterifed fats were influenced by the amount of PS, resulting in more hardness and higher solid fat contents for 15:20:65 than 15:40:45 and 15:50:35 blends. The present study suggested that the produced interesterified fats containing trans-free fatty acids could be used as alternatives to hydrogenated types of bakery shortenings.
Seraphim Papanikolaou - One of the best experts on this subject based on the ideXlab platform.
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Accumulation of a cocoa-butter-like lipid by Yarrowia lipolytica cultivated on agro-industrial residues
Current Microbiology, 2003Co-Authors: Seraphim Papanikolaou, Isabelle Chevalot, Lionel Muniglia, George Aggelis, Ivan MarcAbstract:Yarrowia lipolytica was cultivated on mixtures of saturated free fatty acids (an industrial derivative of animal fat called Stearin), technical glycerol (the main by-product of bio-diesel production facilities), and glucose. The utilization of technical glycerol and Stearin as co-substrates resulted in higher lipid synthesis and increased citric acid production than the combination of glucose and Stearin. The lipids produced contained significant amounts of stearic acid (50-70%, wt/wt) and lower ones of palmitic (15-20%, wt/wt), oleic (7-20%, wt/wt), and linoleic (2-7%, wt/wt) acid. Single-cell oil having a composition similar to cocoa-butter up to 3.4 g/L was produced, whereas in some cases relatively increased citric acid quantities (up to 14 g/L) were excreted into the growth medium. The microorganism presented a high specificity for lauric, myristic, and palmitic acid, while a discrimination for the stearic acid was observed. As a conclusion, microbial metabolism could be directed by using mixtures of inexpensive saturated fats, glycerol, and glucose as co-substrates, in order to accumulate lipids with predetermined composition, e.g., cocoa-butter equivalents.
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single cell oil production by yarrowia lipolytica growing on an industrial derivative of animal fat in batch cultures
Applied Microbiology and Biotechnology, 2002Co-Authors: Seraphim Papanikolaou, Ivan Marc, Isabelle Chevalot, Michael Komaitis, George AggelisAbstract:The growth of an oleaginous strain of Yarrowia lipolytica on an industrial fat composed of saturated free fatty acids (Stearin) was studied. Lipid accumulation during primary anabolic growth was critically influenced by the medium pH and the incubation temperature. This process was independent of the nitrogen concentration in the culture medium, but was favored at a high carbon substrate level and at a low aeration rate. At pH 6 and a temperature of 28–33°C, 9–12 g/l of dry biomass was produced, whereas significant quantities of lipids were accumulated inside the yeast cells (0.44–0.54 g of lipid per gram of biomass). The strain showed the tendency to degrade its storage lipids, although significant amounts of substrate fat, rich in stearic acid, remained unconsumed in the culture medium. Y. lipolytica presented a strong fatty acid specificity. The fatty acids C12:0, C14:0, and C16:0 were rapidly incorporated and mainly used for growth needs, while C18:0 was incorporated with reduced rates and was mainly accumulated as storage material. Reserve lipids, principally composed of triacylglycerols (55% w/w of total lipids) and free fatty acids (35% w/w), were rich in stearic acid (80% w/w), while negligible amounts of unsaturated fatty acids were detected. When industrial glycerol was used as co-substrate, together with Stearin, unsaturated fatty acid concentration in the reserve lipid increased.
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single cell oil production by yarrowia lipolytica growing on an industrial derivative of animal fat in batch cultures
Applied Microbiology and Biotechnology, 2002Co-Authors: Seraphim Papanikolaou, Ivan Marc, Isabelle Chevalot, Michael Komaitis, George AggelisAbstract:The growth of an oleaginous strain of Yarrowia lipolytica on an industrial fat composed of saturated free fatty acids (Stearin) was studied. Lipid accumulation during primary anabolic growth was critically influenced by the medium pH and the incubation temperature. This process was independent of the nitrogen concentration in the culture medium, but was favored at a high carbon substrate level and at a low aeration rate. At pH 6 and a temperature of 28-33 degrees C, 9-12 g/l of dry biomass was produced, whereas significant quantities of lipids were accumulated inside the yeast cells (0.44-0.54 g of lipid per gram of biomass). The strain showed the tendency to degrade its storage lipids, although significant amounts of substrate fat, rich in stearic acid, remained unconsumed in the culture medium. Y. lipolytica presented a strong fatty acid specificity. The fatty acids C12:0, C14:0, and C16:0 were rapidly incorporated and mainly used for growth needs, while C18:0 was incorporated with reduced rates and was mainly accumulated as storage material. Reserve lipids, principally composed of triacylglycerols (55% w/w of total lipids) and free fatty acids (35% w/w), were rich in stearic acid (80% w/w), while negligible amounts of unsaturated fatty acids were detected. When industrial glycerol was used as co-substrate, together with Stearin, unsaturated fatty acid concentration in the reserve lipid increased.
Garima Pande - One of the best experts on this subject based on the ideXlab platform.
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enzymatic synthesis of trans free structured margarine fat analogs with high stearate soybean oil and palm Stearin and their characterization
Lwt - Food Science and Technology, 2013Co-Authors: Garima Pande, Casimir C. AkohAbstract:Abstract High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Enzymatic synthesis of trans -free structured margarine fat analogs from high stearate soybean oil (HSSO) and palm Stearin (PS) was optimized using response surface methodology (RSM). The independent variables considered for the design were substrate molar ratio (SR, PS:HSSO, 2–5), temperature (50–65 °C), time (6–22 h), and enzymes (Lipozyme ® TLIM and Novozym ® 435). The response was stearic acid incorporation. All linear parameters had a negative effect on stearic acid incorporation except Novozym ® 435. Time was not significant but its interaction terms with temperature and SR had significant effect on the response. Desirable structured lipids (SL) containing 11.2 and 8.9 g/100 g stearic acid were obtained at 50 °C, 20 h, 2:1 SR with Novozym 435 (SL1) and 57 °C, 6.5 h, 2:1 SR with Lipozyme TLIM (SL2), respectively. Using optimal conditions, SLs were synthesized in 1 L stir-batch reactor and characterized for fatty acid profile, triacylglycerol species, polymorphism, thermal behavior, and solid fat content. The yield for SL1 and SL2 were 87.3 and 94.8%, respectively. Novozym 435 catalyzed SL had desirable fatty acid profile, physical properties, and suitable β′ polymorph for margarine formulation.
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utilization of enzymatically interesterified cottonseed oil and palm Stearin based structured lipid in the production of trans free margarine
Biocatalysis and agricultural biotechnology, 2013Co-Authors: Garima Pande, Casimir C. Akoh, Robert L ShewfeltAbstract:Abstract trans-Free margarine fat was enzymatically synthesized from palm Stearin (PS) and regular cottonseed oil (CO). Response surface methodology (RSM) was used for optimization. The independent variables were substrate molar ratio (PS:CO, 2–5), temperature (50–65 °C), time (6–22 h), and lipases (Lipozyme® TLIM and Novozym® 435). Incorporation of stearic acid (mol%) was the dependent variable. Desirable products composition 5.2 mol% stearic acid were achieved at 57 °C, 14 h, 4:1, using Lipozyme TLIM, and at 56 °C, 6 h, 4:1, using Novozym 435 (5.9 mol% stearic acid). Using optimal conditions, structured lipids (SLs) were synthesized in a 1 L stir-batch reactor. Solid fat contents at 25 °C were lower for SLs (24.8–30.8%) than the corresponding physical blends (34.7–39.3%). Novozym 435-catalyzed SL product had desirable fatty acid profile, physical properties, β′ polymorph, and was further used to formulate margarine. Compared to commercial margarine (19.1 mol% trans fatty acids (TFA), the SL containing margarine had no trans fat. However, it was harder and less spreadable than commercial margarine but no difference was observed in their flavor. In this study, we were able to formulate trans-free margarine suitable for possible use as hard/industrial margarine.
Ivan Marc - One of the best experts on this subject based on the ideXlab platform.
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Accumulation of a cocoa-butter-like lipid by Yarrowia lipolytica cultivated on agro-industrial residues
Current Microbiology, 2003Co-Authors: Seraphim Papanikolaou, Isabelle Chevalot, Lionel Muniglia, George Aggelis, Ivan MarcAbstract:Yarrowia lipolytica was cultivated on mixtures of saturated free fatty acids (an industrial derivative of animal fat called Stearin), technical glycerol (the main by-product of bio-diesel production facilities), and glucose. The utilization of technical glycerol and Stearin as co-substrates resulted in higher lipid synthesis and increased citric acid production than the combination of glucose and Stearin. The lipids produced contained significant amounts of stearic acid (50-70%, wt/wt) and lower ones of palmitic (15-20%, wt/wt), oleic (7-20%, wt/wt), and linoleic (2-7%, wt/wt) acid. Single-cell oil having a composition similar to cocoa-butter up to 3.4 g/L was produced, whereas in some cases relatively increased citric acid quantities (up to 14 g/L) were excreted into the growth medium. The microorganism presented a high specificity for lauric, myristic, and palmitic acid, while a discrimination for the stearic acid was observed. As a conclusion, microbial metabolism could be directed by using mixtures of inexpensive saturated fats, glycerol, and glucose as co-substrates, in order to accumulate lipids with predetermined composition, e.g., cocoa-butter equivalents.
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single cell oil production by yarrowia lipolytica growing on an industrial derivative of animal fat in batch cultures
Applied Microbiology and Biotechnology, 2002Co-Authors: Seraphim Papanikolaou, Ivan Marc, Isabelle Chevalot, Michael Komaitis, George AggelisAbstract:The growth of an oleaginous strain of Yarrowia lipolytica on an industrial fat composed of saturated free fatty acids (Stearin) was studied. Lipid accumulation during primary anabolic growth was critically influenced by the medium pH and the incubation temperature. This process was independent of the nitrogen concentration in the culture medium, but was favored at a high carbon substrate level and at a low aeration rate. At pH 6 and a temperature of 28–33°C, 9–12 g/l of dry biomass was produced, whereas significant quantities of lipids were accumulated inside the yeast cells (0.44–0.54 g of lipid per gram of biomass). The strain showed the tendency to degrade its storage lipids, although significant amounts of substrate fat, rich in stearic acid, remained unconsumed in the culture medium. Y. lipolytica presented a strong fatty acid specificity. The fatty acids C12:0, C14:0, and C16:0 were rapidly incorporated and mainly used for growth needs, while C18:0 was incorporated with reduced rates and was mainly accumulated as storage material. Reserve lipids, principally composed of triacylglycerols (55% w/w of total lipids) and free fatty acids (35% w/w), were rich in stearic acid (80% w/w), while negligible amounts of unsaturated fatty acids were detected. When industrial glycerol was used as co-substrate, together with Stearin, unsaturated fatty acid concentration in the reserve lipid increased.
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single cell oil production by yarrowia lipolytica growing on an industrial derivative of animal fat in batch cultures
Applied Microbiology and Biotechnology, 2002Co-Authors: Seraphim Papanikolaou, Ivan Marc, Isabelle Chevalot, Michael Komaitis, George AggelisAbstract:The growth of an oleaginous strain of Yarrowia lipolytica on an industrial fat composed of saturated free fatty acids (Stearin) was studied. Lipid accumulation during primary anabolic growth was critically influenced by the medium pH and the incubation temperature. This process was independent of the nitrogen concentration in the culture medium, but was favored at a high carbon substrate level and at a low aeration rate. At pH 6 and a temperature of 28-33 degrees C, 9-12 g/l of dry biomass was produced, whereas significant quantities of lipids were accumulated inside the yeast cells (0.44-0.54 g of lipid per gram of biomass). The strain showed the tendency to degrade its storage lipids, although significant amounts of substrate fat, rich in stearic acid, remained unconsumed in the culture medium. Y. lipolytica presented a strong fatty acid specificity. The fatty acids C12:0, C14:0, and C16:0 were rapidly incorporated and mainly used for growth needs, while C18:0 was incorporated with reduced rates and was mainly accumulated as storage material. Reserve lipids, principally composed of triacylglycerols (55% w/w of total lipids) and free fatty acids (35% w/w), were rich in stearic acid (80% w/w), while negligible amounts of unsaturated fatty acids were detected. When industrial glycerol was used as co-substrate, together with Stearin, unsaturated fatty acid concentration in the reserve lipid increased.
