Using nutritional and oxidative stress to increase content of healthbeneficial fatty acids in oleaginous and non-oleaginous yeasts

Abstract

AbstractYeast responses to stress conditions include an increase in lipid content and concomitant changes in content of saturated and unsaturated fatty acids. Some fatty acids are among the dietetically important fatty acids and new possibilities are sought for their biotechnological production in addition to those already exploited from marine organisms, nuts and other sources. The possibility of the production of palmitoleic and linoleic acids resulting from new approaches to traditional biotechnologically useful yeast species (