Effect of initial pH of medium with potato wastewater and glycerol on protein, lipid and carotenoid biosynthesis by Rhodotorula glutinis

Background: Rhodotorula glutinis is capable of synthesizing numerous valuable metabolites with extensive potential industrial usage. This paper reports the effect of initial culture medium pH on growth and protein, lipid, and carotenoid biosynthesis by R. glutinis. Results: The highest biomass yield was obtained in media with pH 4.0\u20137.0, and the value after 72 h was 17.2\u201319.4 gd.w./L. An initial pH of the medium in the range of 4.0\u20137.0 has no significant effect on the protein (38.5\u201341.3 g/100 gd.w.), lipid (10.2\u201312.7 g/100 gd.w.), or carotenoid (191.7\u2013202.9 \u3bcg/gd.w.) content in the biomass or on the profile of synthesized fatty acids and carotenoids. The whole pool of fatty acids was dominated by oleic (48.1\u201353.4%), linoleic (21.4\u201325.1%), and palmitic acids (13.0\u201315.8%). In these conditions, the yeast mainly synthesized torulene (43.5\u201347.7%) and \u3b2-carotene (34.7\u201338.6%), whereas the contribution of torularhodin was only 12.1\u201316.8%. Cultivation in medium with initial pH 3.0 resulted in a reduction in growth (13.0 gd.w./L) and total carotenoid (115.8 \u3bcg/gd.w.), linoleic acid (11.5%), and torularhodin (4.5%) biosynthesis. Conclusion: The different values of initial pH of the culture medium with glycerol and deproteinized potato wastewater had a significant effect on the growth and protein, lipid, and carotenoid biosynthesis by R. glutinis

Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

Detailed changes in composition of fatty acids, as well as alterations in the content of triacylglycerols and tocopherols during the maturation of Katalo\u144ski hazelnuts grown in Jankowice, Poland were studied. Samples with different maturity levels were collected at weekly intervals between August and September 2013. Nineteen different fatty acids were identified. The amount of oleic acid (n9) was the greatest in all samples, the amount of linoleic acid (n6) acid was second greatest, while the amount of palmitic acid was third greatest in all samples, except during the very first stage of maturation. A decreasing trend in the amount of polyunsaturated fatty acids (PUFA) was observed from early developed to completely maturated hazelnuts (from 30.09 to 10.28g 100g-1 of oil). On the other hand, the amount of monounsaturated fatty acids (MUFA) in hazelnuts increased from early to harvest stage (from 22.03 to 79.17g 100g-1 of oil). Linoleic acid and oleic acid were the most abundant fatty acids located in sn-2 position of triacylglycerols. Different distributions of both acids were reported during maturation. Oleic acid reported a constant distribution in an internal position, whereas linoleic acid content in sn-2 position increased during maturation. Finally, the tocopherol content increased from early to harvest stage and the amount of \u3b1-tocopherol was observed to be the highest among tocols