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  • 1
    Electronic Resource
    Electronic Resource
    Detection and subcellular localization of mature protein H, involved in excretion of cloacin DF13 (1984)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 22 (1984), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract To investigate whether the pCloDF13 encoded protein H is synthesized as a precursor with a signal sequence and to detect the mature protein H, radioactive labeling experiments with Escherichia coli minicells harboring different pCloDF13 derivatives were carried out. Analysis of the labeled polypeptides on special sodium dodecyl sulfate (SDS)-polyacrylamide gels revealed that the polypeptide encoded by the pCloDF13 gene H is a precursor with an apparent Mr of about 5000. The mature polypeptide had an apparent Mr of about 2800. Localization studies revealed that the mature protein H is predominantly located in the membrane fraction, both in the cytoplasmic and in the outer membranes of the minicells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1984.tb00705.x
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  • 2
    Electronic Resource
    Electronic Resource
    Modification of the fatty-acid composition in lipids of the oleaginous yeast Apiotrichum curvatum by intraspecific spheroplast fusion (1989)
    Springer
    Applied microbiology and biotechnology 32 (1989), S. 327-333 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Modification of the fatty-acid composition in lipids of the oleaginous yeast Apiotrichum curvatum has been achieved by means of spheroplast fusion between a methionine auxotrophic mutant and an unsaturated fatty acid mutant. Fusion products were a result of nuclear hybridization as determined by flow-cytometric DNA-content analyses. A broad range of fatty acid composition was observed in lipids of different hybrids. In general the level of saturated fatty acids in lipids of hybrid strains is higher than in wild-type A. curvatum and in some hybrids even approaches cocoa butter. Intraspecific spheroplast fusion seems a promising approach for the production of cocoa butter equivalents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00184984
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  • 3
    Electronic Resource
    Electronic Resource
    Lipid production of revertants of Ufa mutants from the oleaginous yeast Apiotrichum curvatum (1990)
    Springer
    Applied microbiology and biotechnology 33 (1990), S. 176-182 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary From six unsaturated fatty acid auxotrophs (Ufa mutants) of the oleaginous yeast Apiotrichum curvatum blocked in the conversion of stearic to oleic acid, were isolated revertants able to grow in the absence of unsaturated fatty acids, in a search for strains that can produce cocoa butter equivalents. A broad range in the percentage of saturated fatty acids (%SFA) was observed in the lipids of individual revertants (varying from 27%–86% SFA), compared with the wild-type (44% SFA). Further analysis of fatty acid composition indicated that: (i) not all six Ufa mutants had the same genetic background and (ii) one specific Ufa mutation could be reverted in more than one way. Revertants that produced lipids with a %SFA〉56%, were examined further. These strains were cultivated for 50 generations and half of them produced lipids with high %SFA after that time and were defined as stable. The viability of revertant strains with extremely high %SFA (〉80%) may be explained by our finding that polar lipids, which are part of yeast membranes, contained much more polyunsaturated fatty acids and a significantly lower %SFA than neutral (storage) lipids. One revertant (R25.75) was selected that was able to produce lipids in whey permeate at a rate comparable with wild-type A. curvatum and with a fatty acid composition and congelation curve comparable with cocoa butter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00176521
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  • 4
    Electronic Resource
    Electronic Resource
    Optimization of lipid production in the oleaginous yeastApiotrichum curvatum in wheypermeate (1988)
    Springer
    Applied microbiology and biotechnology 29 (1988), S. 211-218 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Lipid production of the oleaginous yeastApiotrichum curvatum was studied in wheypermeate to determine optimum operation conditions in this medium. Studies on the influence of the carbon to nitrogen ratio (C/N-ratio) of the growth medium on lipid production in continuous cultures demonstrated that cellular lipid content in wheypermeate remained constant at 22% of the cell dry weight up to a C/N-ratio of about 25. The maximal dilution rate at which all lactose is consumed in wheypermeate with excess nitrogen was found to be 0.073 h-1. At C/N-ratios higher than 25–30 lipid content gradually increased to nearly 50% at C/N=70 and the maximal obtainable dilution rate decreased to 0.02 h-1 at C/N=70. From these studies it could be derived that maximal lipid production rates can be obtained at C/N-ratios of 30–35 in wheypermeate. Since the C/N-ratio of wheypermeate normally has a value between 70 and 101, some additional nitrogen is required to optimize the lipid production rate. Lipid production rates ofA. curvatum in wheypermeate were compared in four different culture modes: batch, fed-batch, continuous and partial recycling cultures. Highest lipid production rates were achieved in culture modes with high cell densities. A lipid production rate of nearly 1 g/l/h was reached in a partial recycling culture. It was calculated that by using this cultivation technique lipid production rates of even 2.9 g/l/h may be reached when the supply of oxygen can be optimized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01982904
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  • 5
    Electronic Resource
    Electronic Resource
    Optimization of lipid production in the oleaginous yeastApiotrichum curvatum in wheypermeate (1988)
    Springer
    Applied microbiology and biotechnology 29 (1988), S. 211-218 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Lipid production of the oleaginous yeastApiotrichum curvatum was studied in wheypermeate to determine optimum operation conditions in this medium. Studies on the influence of the carbon to nitrogen ratio (C/N-ratio) of the growth medium on lipid production in continuous cultures demonstrated that cellular lipid content in wheypermeate remained constant at 22% of the cell dry weight up to a C/N-ratio of about 25. The maximal dilution rate at which all lactose is consumed in wheypermeate with excess nitrogen was found to be 0.073 h-1. At C/N-ratios higher than 25–30 lipid content gradually increased to nearly 50% at C/N=70 and the maximal obtainable dilution rate decreased to 0.02 h-1 at C/N=70. From these studies it could be derived that maximal lipid production rates can be obtained at C/N-ratios of 30–35 in wheypermeate. Since the C/N-ratio of wheypermeate normally has a value between 70 and 101, some additional nitrogen is required to optimize the lipid production rate. Lipid production rates ofA. curvatum in wheypermeate were compared in four different culture modes: batch, fed-batch, continuous and partial recycling cultures. Highest lipid production rates were achieved in culture modes with high cell densities. A lipid production rate of nearly 1 g/l/h was reached in a partial recycling culture. It was calculated that by using this cultivation technique lipid production rates of even 2.9 g/l/h may be reached when the supply of oxygen can be optimized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00939309
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  • 6
    Electronic Resource
    Electronic Resource
    Isolation and characterization of fatty acid auxotrophs from the oleaginous yeast Apiotrichum curvatum (1989)
    Springer
    Applied microbiology and biotechnology 32 (1989), S. 76-84 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary In order to improve the economic value of lipids produced by the oleaginous yeast strain Apiotrichum curvatum ATCC 20509, a search was made for mutants defective in the conversion of stearic acid to oleic acid. Mutants could be selected as unsaturated fatty acid auxotrophs, since unsaturated fatty acids are essential componenets in membrane lipids. After treatment of A. curvatum wild-type with N-methyl-N′-nitro-N⇔-nitrosoguanidine, 58 fatty-acid-requiring mutants were isolated. On the basis of (1) the growth response to saturated and unsaturated fatty acids and (2) the fatty acid composition of lipids produced by these mutants, it was concluded that only 18 of them were real unsaturated fatty acid (Ufa) mutants, while the other 40 were designated as fatty acid synthetase (Fas) mutants. It is further shown that Ufa mutants of A. curvatum are able to produce high amounts of lipids consisting of more than 90% triacylglycerols with a percentage of saturated fatty acids resembling that of cocoa butter, when grown in the presence of relatively small amounts of oleic acid in the growth medium. This may offer an economically favourable alternative in comparison with other methods that have been developed for the production of cocoa butter equivalents by microorganisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00164826
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  • 7
    Electronic Resource
    Electronic Resource
    Lipid production in wheypermeate by an unsaturated fatty acid mutant of the oleaginous yeastApiotrichum curvatum (1989)
    Springer
    Biotechnology letters 11 (1989), S. 477-482 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Growth rate and lipid production rate of an unsaturated fatty acid mutant (Ufa25), derived from the oleaginous yeastApiotrichum curvatum, in wheypermeate supplemented with rapeseed oil (as unsaturated fatty acid source), was comparable with wild type. The quality of the lipids produced by Ufa25 approached cocoa butter. Production of 1 kg lipid by Ufa25 will need about 6.3 kg lactose from whey and 0.5 kg rapeseed oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01026645
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  • 8
    Electronic Resource
    Electronic Resource
    Growth yield, maintenance requirements, and lipid formation in the oleaginous yeast Apiotrichum curvatum (1989)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 34 (1989), S. 1268-1276 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: For guiding and improving the efficiency of the production of lipid, complete insight into the flow of carbon and energy during growth and product formation is necessary. Therefore, data have been collected to determine various important growth parameters for the oleaginous yeast Apiotrichum curvatum. Chemostat experiments at specific growth rates, ranging from 0.05 to 0.15 h-1 and recycling experiments with 100% biomass retention, with growth rates decreasing from 0.10 to 0.004 h-1, demonstrated that maintenance requirements of A. curvatum are very low, compared to maintenance requirements described for other yeasts as Saccharomyces cerevisiae and Candida parapsilosis.It also appeared that growth and lipid production are proportional to substrate consumption when specific growth rates are higher than approximately 0.02 h-1, but that lipid production stops at growth rates below this value. The practical consequences of these data are that fed batch cultures, which are often applied in fermentation industry, can only be useful with lipid producing yeasts when the growth rate in the process is carefully monitored to ensure specific growth rates higher than 0.02 h-1. Dilution of the culture, partial recycling and/or a continuously increasing nutrient feed are solutions for the expected problems at low growth rates.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260341005
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