Libkind D, Arts M T, van Broock M
Laboratorio de Microbiología Aplicada y Biotecnología, INIBIOMA: Universidad Nacional del Comahue-CONICET, Rio Negro, Argentina.
Rev Argent Microbiol. 2008 Oct-Dec;40(4):193-7.
We studied fatty acids (FAs) profiles in six carotenoid-producing yeast species isolated from temperate aquatic environments in Patagonia. Total FAs ranged from 2 to 15% of dry biomass. Linoleic, oleic, palmitic and alpha-linolenic acids were the major FAs constituents, which accounted for as much as 40%, 34%, 13% and 9% of total FAs, respectively. The proportion of each FA varied markedly depending on the taxonomic affiliation of the yeast species and on the culture media used. The high percentage of polyunsaturated fatty acids (PUFAs) found in Patagonian yeasts, in comparison to other yeasts, is indicative of their cold-adapted metabolism. Our results suggest that Patagonian yeasts may be considered an interesting source of essential PUFAs.
我们研究了从巴塔哥尼亚温带水生环境中分离出的六种产类胡萝卜素酵母的脂肪酸（FAs）谱。总脂肪酸占干生物量的2%至15%。亚油酸、油酸、棕榈酸和α-亚麻酸是主要的脂肪酸成分，分别占总脂肪酸的40%、34%、13%和9%。每种脂肪酸的比例因酵母种类的分类归属和所用培养基的不同而有显著差异。与其他酵母相比，在巴塔哥尼亚酵母中发现的多不饱和脂肪酸（PUFAs）比例较高，这表明它们具有适应寒冷的代谢方式。我们的结果表明，巴塔哥尼亚酵母可能被认为是必需多不饱和脂肪酸的一个有趣来源。
