Nutritional Factors Causing Mycelial Development of Saccharomycopsis lipolytica

Abstract

Saccharomycopsis lipolytica developed mycelial cells in media containing both olive oil and bovine milk casein. Olive oil could be replaced by other lipids including triolein, oleic acid, linoleic acid and oleyl alcohol. On the other hand, bovine milk casein could be replaced by a soybean fraction and meat extract, but not by casamino acids or individual commonamino acids. The mycelial development was inhibited with a deficiency of magnesium sulfate and ferric chloride or with the addition of cysteine and reduced glutathione.
The mycelial development began after 8 hr from the start of cultivation and the mycelial cell ratio was maximumafter 20 hr. Mycelial cells and yeast-form ones were separated from each other on the basis of cellular specific gravity and this method was used to determine the mycelial cell ratio in the present study.