ISSN:
1573-0972
Keywords:
Lipid
;
oleaginous
;
pH effect
;
Rhodotorula glutinis
;
yeast
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Maximum lipid production (66% w/w dry wt) inRhodotorula glutinis IIP-30 utilizing glucose in a fed-batch fermentation under N-limiting conditions at 30°C, was at pH 4. At pH 3, 5 and 6, the lipid contents were 12%, 48% and 44%, respectively. There was only a small change in the fatty acid profile over the pH range examined, although the ergosterol content decreased by a third as the pH increased.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01198749
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