Selection of oleaginous yeasts for fatty acid production

Dennis Lamers*, Nick van Biezen, Dirk Martens, Linda Peters, Eric van de Zilver, Nicole Jacobs-van Dreumel, René H. Wijffels, Christien Lokman

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

22 Citations (Scopus)


Background: Oleaginous yeast species are an alternative for the production of lipids or triacylglycerides (TAGs). These yeasts are usually non-pathogenic and able to store TAGs ranging from 20 % to 70 % of their cell mass depending on culture conditions. TAGs originating from oleaginous yeasts can be used as the so-called second generation biofuels, which are based on non-food competing "waste carbon sources". Results: In this study the selection of potentially new interesting oleaginous yeast strains is described. Important selection criteria were: a broad maximum temperature and pH range for growth (robustness of the strain), a broad spectrum of carbon sources that can be metabolized (preferably including C-5 sugars), a high total fatty acid content in combination with a low glycogen content and genetic accessibility. Conclusions: Based on these selection criteria, among 24 screened species, Schwanniomyces occidentalis (Debaromyces occidentalis) CBS2864 was selected as a promising strain for the production of high amounts of lipids.

Original languageEnglish
Article number45
JournalBMC Biotechnology
Issue number1
Publication statusPublished - 2016


  • Lipid production
  • Oleaginous yeast
  • Schwanniomyces occidentalis
  • TAG

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    Lamers, D., van Biezen, N., Martens, D., Peters, L., van de Zilver, E., Jacobs-van Dreumel, N., Wijffels, R. H., & Lokman, C. (2016). Selection of oleaginous yeasts for fatty acid production. BMC Biotechnology, 16(1), [45].