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Research article2014Peer reviewed

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

Olstorpe, Matilda; Pickova, Jana; Kiessling, Anders; Passoth, Volkmar


The fatty acid (FA) profiles of two strains of the yeasts Wickerhamomyces anomalus and Blastobotrys (Arxula) adeninivorans at cultivation temperatures from 15 to 30 degrees 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. anomalusVKM160, no C18:1(n-5) was found but up to 14.6% C18:1(n-7). Similarly, B. adeninivoransCBS 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 degrees C and the highest (0.92) at 20 degrees C, at which point the values decreased with increasing temperatures. In W. anomalusVKM160 and both B. adeninivorans strains, DBI was highest at 15 degrees C and decreased with increasing temperature. In J121, the C16:C18 ratio was highest at 15 degrees C, decreasing at higher temperatures, whereas in the other strains, the opposite trend was observed.


fatty acid saturation; lipids; incubation temperature; intra- specific diversity; yeasts

Published in

Biotechnology and Applied Biochemistry
2014, Volume: 61, number: 1, pages: 45-50