Daskalaki Alexandra, Vasiliadou Ioanna A, Bellou Stamatia, Tomaszewska-Hetman Ludwika, Chatzikotoula Chrisanthi, Kompoti Barbara, Papanikolaou Seraphim, Vayenas Dimitris, Pavlou Stavros, Aggelis George
Unit of Microbiology, Division of Genetics, Cell and Developmental Biology, Department of Biology, University of Patras, 26504 Patras, Greece.
Laboratory of Food Microbiology & Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece.
Data Brief. 2018 Oct 28;21:1037-1044. doi: 10.1016/j.dib.2018.10.116. eCollection 2018 Dec.
, which is model oleaginous yeast with high industrial interest, was cultivated on fatty substrates. Data concerning fatty acid composition of both substrate and yeast lipids and comparisons of the experimental data with model predictions presented in "Biomodification of fats and oils and scenarios of adding value on renewable fatty materials through microbial fermentations: Modelling and trials with " (Vasiliadou et al., 2018) were provided. Furthermore, the total yeast lipids were fractionated into their main fractions, that is, phospholipids, glucolipids plus sphingolipids and neutral lipids, and the fatty acid composition of each lipid fraction was reported.
这是一种具有很高工业价值的典型产油酵母,在脂肪底物上进行培养。提供了有关底物和酵母脂质脂肪酸组成的数据,以及将实验数据与《油脂的生物改性以及通过微生物发酵对可再生脂肪材料增值的方案:建模与试验》(瓦西里亚杜等人,2018年)中给出的模型预测进行比较的数据。此外,将酵母总脂质分离为其主要组分,即磷脂、糖脂加鞘脂和中性脂质,并报告了每个脂质组分的脂肪酸组成。