Researchers identify two distinct stages of fat accumulation in oil-producing yeast under nitrogen limitation
A team from the Dalian Institute of Chemical Physics and Dalian University of Technology published findings on Rhodosporidium toruloides lipid production in Food Chemistry.
New workflow maps lipid species
The research group combined liquid chromatography, mass spectrometry with quantitative structure, retention relationship modeling to analyze the yeast. This method identified and quantified 1,206 lipid species across 26 subclasses during cultivation. The approach provided detailed coverage of both storage and structural lipids in the organism.
Two production stages found
Analysis revealed two distinct stages of lipid production occurring when nitrogen levels are limited. Previous studies had focused mainly on total lipid production without characterizing individual species changes across stages. The new data clarifies compositional changes in Rhodosporidium toruloides that were previously poorly understood.
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