Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast

dc.contributor.author	Papanikolaou, S	en
dc.contributor.author	Gortzi, O	en
dc.contributor.author	Margeli, E	en
dc.contributor.author	Chinou, I	en
dc.contributor.author	Galiotou-Panayotou, M	en
dc.contributor.author	Lalas, S	en
dc.date.accessioned	2014-06-06T06:48:26Z
dc.date.available	2014-06-06T06:48:26Z
dc.date.issued	2008	en
dc.identifier.issn	14387697	en
dc.identifier.uri	http://dx.doi.org/10.1002/ejlt.200800085	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4141
dc.subject	Cellular lipids	en
dc.subject	Citrus sinensis	en
dc.subject	Essential oil	en
dc.subject	Microbial growth	en
dc.subject	Yarrowia lipolytica	en
dc.subject.other	Citrus	en
dc.subject.other	Citrus aurantium	en
dc.subject.other	Citrus sinensis	en
dc.subject.other	Yarrowia lipolytica	en
dc.title	Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/ejlt.200800085	en
heal.publicationDate	2008	en
heal.abstract	The chemical composition of the essential oil from fruits of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was investigated by GC and GC-MS. Forty-four compounds were identified, representing 92.83% of the total oil. Limonene, myrcene, β-pinene, α-pinene and α-terpineol constituted the major components of the oil. The effect of the addition of this oil upon the behavior of Yarrowia lipolytica yeast was also investigated. The microorganism was aerobically grown on glucose and oil was added to the culture medium in various initial quantities (from 0.0 to 1.5 mL/L). The strain underwent significant inhibition exerted by the added essential oil; a decrease of the highest achieved biomass concentration, even if the oil was added to the culture medium at small concentrations (e.g. 0.3 mL/L), was observed. The more oil was added, the more the lag phase of the growth increased, while the biomass yield on glucose consumed decreased with the addition of the oil. When the essential oil was added to the medium, even at small concentrations, a significant increase of cellular medium-chain saturated fatty acids (12:0 and 14:0) resulting in an increase of saturated fatty acid content in the cellular lipids, was observed. © 2008 Wiley-VCH Verlag GmbH & Co. KGaA.	en
heal.journalName	European Journal of Lipid Science and Technology	en
dc.identifier.issue	11	en
dc.identifier.volume	110	en
dc.identifier.doi	10.1002/ejlt.200800085	en
dc.identifier.spage	997	en
dc.identifier.epage	1006	en