Strain‐ and temperature‐dependent changes of fatty acid composition in Wickerhamomyces anomalus and Blastobotrys adeninivorans

Abstract

The fatty acid (FA) profiles of two strains of the yeasts Wickerhamomyces anomalus and Blastobotrys (Arxula) adeninivorans at cultivation temperatures from 15 to 30 °C were characterized. Besides the common even-numbered C16 and C18 FAs, substantial proportions of the uneven-numbered C17:1 were found in both species. C18:3(n-3) (alpha linolenic acid) made up to 3% of the total FAs in all strains. Considerable strain differences occurred, with regard to both the presence of single FAs and parameters like the double binding index (DBI) and C16:C18 ratio. W. anomalus J121 formed C18:1(n-5) (up to 10.9% of the total FAs) but no C18:1(n-7), whereas in W. anomalus VKM160, no C18:1(n-5) was found but up to 14.6% C18:1(n-7). Similarly, B. adeninivorans CBS 8244 formed exclusively C18:1(n-7) (maximum 9%) and CBS 7377 C18:1(n-5) (maximum 12.6%). W. anomalus J121 had the lowest DBI (0.72) at 15 °C and the highest (0.92) at 20 °C, at which point the values decreased with increasing temperatures. In W. anomalus VKM160 and both B. adeninivorans strains, DBI was highest at 15 °C and decreased with increasing temperature. In J121, the C16:C18 ratio was highest at 15 °C, decreasing at higher temperatures, whereas in the other strains, the opposite trend was observed.

Bioethanol and lipid production from the enzymatic hydrolysate of wheat straw after furfural extraction

“…There was also a remarkable increase of heptadecenoic acid, C17:1 in R. babjevae during growth on hydrolysate. The occurrence of this fatty acid in yeasts has rarely been reported (Beltran et al 2008, Rossi et al 2009, Tronchoni et al 2012); however, we have recently found considerable amounts in the ascomycetes Blastobotrys adeninivorans and Wickerhamomyces anomalus (Olstorpe et al 2014). In the present study, we found detectable amounts of this fatty acid which were present in both L. starkeyi and R. babjevae .…”

“…Granger et al (1992) only reported α- linolenic acid, (Munch et al 2015) did not differentiate between α- and γ-linolenic acid production in R. babjevae . α- and γ-linolenic acid have been observed in W. anomalus and B. adeninivorans (Olstorpe et al 2014), which are both not known as oleaginous yeasts. The mechanisms behind formation of α- and γ-linolenic acid need further investigation.…”

“…As lipid extraction is laborious and requires a substantial amount of fermentation medium and because it was not the purpose of this study to follow the kinetics of lipid formation, lipid concentration was only determined at the beginning and end of each fermentation with the oleaginous yeasts. For determination of the fatty acid composition, the fatty acids were methylated by addition of BF 3 according to Appelqvist (1968), and the methyl esters were analysed by gas chromatography (GC) as recently described (Olstorpe et al 2014, Brandenburg et al 2016). Fatty acids were identified according to standard mixture 68A (Nu-Check, Elysian, MN) and retention times.…”

Blastobotrys (Arxula) adeninivorans: a promising alternative yeast for biotechnology and basic research

“…Olstorpe et al . () first described the temperature‐dependent fatty acid profile of C10 to C24 chain‐length fatty acids in A. adeninivorans (strains CBS 8244 and CBS 7377) . They found that C16:0 is the main fatty acid present in wild‐type strains (19.5–36.8% total fatty acids).…”

Biotechnological and environmental microbiological research in the Baltic region

“…Swedish researchers already showed that the yeasts W. anomalus and Blastobotrys adeninivorans are very promising organisms for the production of microbial biomass, which would be used as a feed because they are able to grow on a variety of substrates and their chemical composition can be controlled by changes in growth conditions. In the paper by Olstorpe et al , this research group of Volkmar Passoth provides the results of first study of fatty acids composition of different strains of both species under different cultivation temperatures.…”