Producción de lípidos por nuevos aislados de levaduras oleaginosas empleando diferentes fuentes de carbono

Abstract

Oleaginous microorganisms such as yeasts use a wide range of raw materials as a source of carbon during their growth, reaching lipid leves above 40% of their dry mass, under limiting nutritional conditions, being considered as good candidates for the production of biodiesel. In the present work the bioprocess of obtaining triacylglycerides in oleaginous yeast isolated from cheese, using different carbon sources and C/N ratios, was evaluated. In addition, the best strains of oleaginous yeast were identified taxonomically. Seven of the evaluated strains were able to accumulate more than 20% of lipids, two of them in glucose and glycerol and another of the isolates accumulated 56% of triacylglycerides, when the C/N ratio was 44:1. Examination of the influence of carbon sources on lipid production using a 60:1 C/N ratio showed that only one of the isolates accumulated more than 20% of fats, specifically in glucose and xylose media, in the latter reached 31.4%. The taxonomic identification of the yeast strains showed the presence of four oleaginous yeast: Rhodotorula glutinis, Cryptococcus curvatus, Candida fusiformata and Cryptococcus albidus. These results are applicable in the context of the development of alternative and sustainable sources for obtaining fats, thus avoiding competition with sources traditionally used in food and feed. This is one of the premises for developing a sustainable biodiesel production technology from microbial oils.