LISBP, CNRS, INRA, INSA, Université de Toulouse, Toulouse, France.
Appl Microbiol Biotechnol. 2018 May;102(9):3831-3848. doi: 10.1007/s00253-018-8870-3. Epub 2018 Mar 9.
The yeast Yarrowia lipolytica is an industrially important microorganism with distinctive physiological and metabolic characteristics. A variety of external factors (e.g., pH, temperature, and nutrient availability) influences the behavior of the yeast and may act as stress conditions which the cells must withstand and adapt. In this mini review, the impacts of environmental factors on the morphology and metabolite production by Y. lipolytica are summarized. In this regard, detailed insights into the effectors involved in the dimorphic transition of Y. lipolytica, the cultivation conditions employed, as well as the methods applied for the morphological characterization are highlighted. Concerning the metabolism products, a special focus is addressed on lipid and citric acid metabolites which have attracted significant attention in recent years. The dependence of lipid and citric acid productivity on key process parameters, such as media composition and physico-chemical variables, is thoroughly discussed. This review attempts to provide a recent update on the topic and will serve as a meaningful resource for researchers working in the field.
产脂肪酵母解脂耶氏酵母是一种具有独特生理和代谢特性的重要工业微生物。各种外部因素（例如 pH 值、温度和营养物质的可利用性）会影响酵母的行为，并可能对细胞产生应激条件，使其必须承受和适应。在这个小型综述中，总结了环境因素对解脂耶氏酵母形态和代谢产物产生的影响。在这方面，详细介绍了参与解脂耶氏酵母形态转变的效应物、所采用的培养条件以及用于形态特征描述的方法。关于代谢产物，特别关注近年来受到广泛关注的脂质和柠檬酸代谢物。深入讨论了脂质和柠檬酸生产力对关键工艺参数（如培养基组成和物理化学变量）的依赖性。本综述尝试提供该主题的最新更新，并将成为该领域研究人员的有价值资源。
