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Fatty acid composition of lipids from Saccharomyces fragilis
Author(s) -
Noble A. C.,
Duitschaever C. L.
Publication year - 1973
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02533153
Subject(s) - chemistry , lipidology , composition (language) , fatty acid , food science , clinical chemistry , dry weight , chromatography , biochemistry , biology , botany , philosophy , linguistics
Lipids extracted from Saccharomyces fragilis , grown in whey and deproteinized whey, were similar in amount and fatty acid composition. On a dry weight basis, the yeasts contained 3.0% total lipid and 0.5% saponifiable lipid. The fatty acids identified by gas chromatography‐mass spectrometry were 2.5% C14∶0, 19.2% C16∶0, 11.9% C16∶1, 1.28% C16∶2, 3.4% C18∶0, 27.0% C18∶1, 25.1% C18∶2, and 9.6% C18∶3 with less than 1% of the following fatty acids present: C10∶0, C12∶0, C14∶1, C15∶0, and C17∶0.
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