American Journal of Biochemistry and Biotechnology

Cocoa-Butter-Equivalent Production from Yarrowia lipolytica by Optimization of Fermentation Technology

Lina Zhao, Bo Li, Dan Xiong, Huaiyuan Zhang, Xin Tang, Hongyin Zhang, Yuanda Song and Shengru Yang

DOI : 10.3844/ajbbsp.2016.196.205

American Journal of Biochemistry and Biotechnology

Volume 12, Issue 4

Pages 196-205

Abstract

In order to obtain the optimal control point for single-cell lipid production with fatty acid profile similar to cocoa butter, this study explored the effects of carbon source, nitrogen source, temperature, sterculic acid methyl ester, cobalt on cell growth and lipid accumulation of Yarrowia lipolytica. Glycerol and ammonium tartrate-yeast extract were chosen as carbon source and nitrogen source for production of cocoa butter equivalent. Gradual increase in temperature (20-35°C) resulted in growth reduction, while increased in lipid content per Cell Dry Weight (CDW) (10.13 to 19.7%, w/w) and Saturated Fatty Acids (SFA). Our results suggests that the optimum conditions for Y. lipolytica to synthesize cocoa butter equivalent was 30°C with 0.6 mg L-1 of CoCl2.6H2O or 0.03 mL L-1 sterculic acid methyl ester in the medium with glycerol and ammonium tartrate-yeast extract as carbon source and nitrogen source.

Copyright

© 2016 Lina Zhao, Bo Li, Dan Xiong, Huaiyuan Zhang, Xin Tang, Hongyin Zhang, Yuanda Song and Shengru Yang. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.