Studies on physicochemical characteristics and fatty acid composition of lipids produced by a strain of Rhodotorula gracilis CFR‐1

Rhodotorula gracilis CFR‐1 has been evaluated for its potential to produce lipids. The yeast lipids closely resembled palmolein, a liquid fraction of palm oil. It contained 2.3–3% free fatty acids, 64.4% tri‐, 23.1% di‐, and 6.1% mono‐acylglycerols, 94.2% neutral and 5.8% polar lipids. Most abundant fatty acids were C18∶1, C16∶0, C18∶2 and C18∶0 (43.8, 28.5, 13.5 and 4.5%). All fatty acids, irrespective of the levels, followed definite patterns of increase or decrease during the advancement of fermentation. A pincers‐shaped curve was obtained when the total saturation and unsaturation were plotted. Use of different glucose and molasses‐based media did not show any significant overall effect on saturation (34.4–39.5%) and unsaturation (60.4–65.3%). Desaturation of fatty acids was found to be a metabolic function occurring in the process of cell maturation.