FAT SYNTHESIS BY MICRO-ORGANISMS AND ITS POSSIBLE APPLICATIONS IN INDUSTRY

Abstract

Literature relating to the cultivation of micro-organisms rich in fat is critically reviewed, special reference being made to Rhodotorula gracills which can be grown either as a fat yeast or a protein yeast, according to the composition of the nutrient medium. To produce fat yeast, two-stage cultivation is used, in the first of which rapid multiplication occurs in presence of abundant sugar, ammonium sulphate and phosphorus: in the second (fattening) phase, abundant sugar is again provided, but no nitrogen is given and only minimal amounts of phosphorus. R. gracills readily utilizes glucose, fructose and mannose, and can be adapted to xylose. A study is reported of the composition of the fat yeast, with reference to vitamins and provitamins, fatty acids and amino acids.