TY - JOUR
T1 - Potential Capacity of Candida wangnamkhiaoensis to Produce Oleic Acid
AU - Pérez-Rodríguez, Alejandro
AU - Flores-Ortiz, César Mateo
AU - Chávez-Camarillo, Griselda Ma
AU - Cristiani-Urbina, Eliseo
AU - Morales-Barrera, Liliana
N1 - Publisher Copyright:
© 2023 by the authors.
PY - 2023/5
Y1 - 2023/5
N2 - Oleic acid is increasingly required in many industries, causing the indiscriminate extension of land for the cultivation of certain agricultural products to extract their oil. The current contribution aimed to cultivate Candida wangnamkhiaoensis (CW) for the production of lipids and determine the profile of fatty acids in these lipids. The lipid yield was compared in the yeast when using glucose or glycerol as the substrate, in both cases being over 24%. The main fatty acids in the oil derived from CW were oleic, palmitic, stearic, and linoleic acid. The fatty acid composition of the oil from CW was very similar to that of avocado oil and resembled that of olive oil and palm oil. The advantages of cultivating CW include its relatively high percentage of oleic acid and the balance of other fatty acids, its capacity to generate lipids in a short time (48–72 h), the controlled environment of production (versus the variability of the cultivation of agricultural products), and the relatively limited surface area required. CW shows potential as an alternative and economical source of oleic acid for the food, drug, cosmetics, lubricant, and biofuel industries, and does not require the alteration of large extensions of land.
AB - Oleic acid is increasingly required in many industries, causing the indiscriminate extension of land for the cultivation of certain agricultural products to extract their oil. The current contribution aimed to cultivate Candida wangnamkhiaoensis (CW) for the production of lipids and determine the profile of fatty acids in these lipids. The lipid yield was compared in the yeast when using glucose or glycerol as the substrate, in both cases being over 24%. The main fatty acids in the oil derived from CW were oleic, palmitic, stearic, and linoleic acid. The fatty acid composition of the oil from CW was very similar to that of avocado oil and resembled that of olive oil and palm oil. The advantages of cultivating CW include its relatively high percentage of oleic acid and the balance of other fatty acids, its capacity to generate lipids in a short time (48–72 h), the controlled environment of production (versus the variability of the cultivation of agricultural products), and the relatively limited surface area required. CW shows potential as an alternative and economical source of oleic acid for the food, drug, cosmetics, lubricant, and biofuel industries, and does not require the alteration of large extensions of land.
KW - Candida wangnamkhiaoensis
KW - fatty acid profile
KW - lipid production
KW - oleaginous yeast
KW - oleic acid
KW - vegetable oil
UR - http://www.scopus.com/inward/record.url?scp=85160310942&partnerID=8YFLogxK
U2 - 10.3390/fermentation9050443
DO - 10.3390/fermentation9050443
M3 - Artículo
AN - SCOPUS:85160310942
SN - 2311-5637
VL - 9
JO - Fermentation
JF - Fermentation
IS - 5
M1 - 443
ER -