Growth and Oil Production of Apiotrichum curvatum in Tomato Juice
Source: Journal of Food Protection®, Number 11, November 1998, pp. 1425-1582 , pp. 1515-1517(3)
Abstract:The lipid-accumulating yeast Apiotrichum curvatum ATCC 20509 (formerly Candida curvata D) grew in shake flask culture in freshly prepared tomato juice or tomato pulp; growth was improved when the medium was supplemented with sucrose and a basal salts mixture. Under controlled conditions in the fermentor, biomass and oil production reached a maximum at 96 h, compared with 130 h in shake flasks. Biomass production increased with the addition of 0.3% (wt/vol) urea to the juice, but decreased with the addition of 0.5% (wt/vol) yeast extract or Casamino Acids. The total amount of lipid produced and the percent of intracellular oil per cell dry weight were greatest in juice supplemented with 0.3% urea.
Document Type: Research Article
Affiliations: 1: Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA; Department of Biochemistry, Federal University of Technology, P.M.B. 704, Akure, Ondo State, Nigeria 2: Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
Publication date: November 1, 1998
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