The Effect of Tryptophol on Lipid Fermentation by Lipomyces starkeyi

Abstract:

In this study, we have investigated the effect of tryptophol (TrpOH) on lipid fermentation by Lipomyces starkeyi. The results showed that cell growth and lipid accumulation were significantly inhibited when TrpOH was introduced at 0 h or 12 h; while substantial positive effects were observed when TrpOH was applied at 24 h or 36 h after inoculation. Specifically, biomass, lipid and lipid coefficient increased by 7.4%, 13.9% and 14.2% respectively, but fermentation time decreased by 13.3%, when 100 μmol/L TrpOH was introduced at 36 h. However, little effects were found on the fatty acid constitutional profile of the microbial lipid produced in the presence of TrpOH. These results are valuable to develop more economical lipid fermentation technology.