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Modification of the fatty-acid composition in lipids of the oleaginous yeast Apiotrichum curvatum by intraspecific spheroplast fusion |
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| Authors: | Ira I. G. S. Verwoert Adrie Ykema Jacques A. C. Valkenburg Elizabeth C. Verbree H. John J. Nijkamp Henk Smit |
| Affiliation: | (1) Department of Genetics, Biological laboratory, Vrije Universiteit, De Boelelaan 1087, 1081 HV Amsterdam, The Netherlands;(2) Department of Molecular Cell Biology, University of Amsterdam, Amsterdam, The Netherlands |
| Abstract: | Summary Modification of the fatty-acid composition in lipids of the oleaginous yeast Apiotrichum curvatum has been achieved by means of spheroplast fusion between a methionine auxotrophic mutant and an unsaturated fatty acid mutant. Fusion products were a result of nuclear hybridization as determined by flow-cytometric DNA-content analyses. A broad range of fatty acid composition was observed in lipids of different hybrids. In general the level of saturated fatty acids in lipids of hybrid strains is higher than in wild-type A. curvatum and in some hybrids even approaches cocoa butter. Intraspecific spheroplast fusion seems a promising approach for the production of cocoa butter equivalents. |
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