Biochemical and physiological characteristics of Yarrowia lipolytica strains in relation to isolation source.
The physiological characteristics and fatty acid composition of 40 strains of Yarrowia lipolytica isolated from irradiated poultry meat, commercial chilled foods, the superficial water of lagoons of an Italian river delta, and commercial light butter were compared. Discriminant analysis of the results permitted the 40 strains to be classified into four groups according to their isolation source. The lag phase length at 3, 5, and 7 degrees C, the proteolytic and lipolytic activities, and the growth on sorbitol, gluconate, and N-acetylglucosamine, as well as the relative percentages of C12:0, C15:0, C17:1, C18:1, C18:2, the unsaturation level, and the percentage of total odd chain fatty acids were the characteristics exhibiting the highest discriminatory power. These results indicate that the isolates are well adapted and significant biochemical characteristics may account for the success of individual strains in their original habitat.
Sinigaglia
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Dipartimento di Protezione e Valorizzazione Agroalimentaire, Università degli Studi di Bologna, Italy.
Lanciotti
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Guerzoni
M E
ME
D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D004718:Saccharomycetales / Q000737:chemistry / Q000145:classification / Q000502:physiology*; D014871:Water Microbiology
D005227:Fatty Acids