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Effect of pH on lipid accumulation by an oleaginous yeast:Rhodotorula glutinis IIP-30
V Johnson1, M Singh, V S Saini
1the Microbiology Department School of Sciences, Gujarat University, 380 009, Ahemadabad, India.
Abstract:
Maximum lipid production (66% w/w dry wt) inRhodotorula glutinis IIP-30 utilizing glucose in a fed-batch fermentation under N-limiting conditions at 30°C, was at pH 4. At pH 3, 5 and 6, the lipid contents were 12%, 48% and 44%, respectively. There was only a small change in the fatty acid profile over the pH range examined, although the ergosterol content decreased by a third as the pH increased.
Insights
Optimal lipid production in Rhodotorula glutinis IIP-30 yeast occurred at pH 4 under nitrogen-limiting conditions. This study investigated yeast lipid content and fatty acid profiles across various pH levels.
Area of Science:
- Microbiology
- Biotechnology
- Biochemistry
Background:
- * Rhodotorula glutinis is a yeast known for its potential in microbial lipid production.
- * Optimizing fermentation conditions is crucial for maximizing lipid yield for industrial applications.
Purpose of the Study:
- * To determine the optimal pH for maximum lipid production in Rhodotorula glutinis IIP-30.
- * To analyze the effect of pH on lipid content, fatty acid profile, and ergosterol production.
Main Methods:
- * Fed-batch fermentation of Rhodotorula glutinis IIP-30 using glucose as a carbon source.
- * Cultivation was performed at 30°C under nitrogen-limiting conditions.
- * Lipid content, fatty acid composition, and ergosterol were quantified across a pH range (3-6).
Main Results:
- * Maximum lipid production reached 66% (w/w dry weight) at pH 4.
- * Lipid content varied significantly with pH: 12% at pH 3, 48% at pH 5, and 44% at pH 6.
- * Fatty acid profiles showed minimal changes, but ergosterol content decreased by approximately 33% as pH increased from 4 to 6.
Conclusions:
- * pH 4 is identified as the optimal condition for maximizing lipid accumulation in Rhodotorula glutinis IIP-30 under the tested N-limiting fed-batch fermentation.
- * While lipid content is highly pH-dependent, the fatty acid profile remains relatively stable, suggesting consistent lipid quality.
- * Increasing pH negatively impacts ergosterol production, a valuable co-product.
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