I am so confused as I found out that some sources mentioned Y. lipolytica can accumulate lipid up to 36% of DCW. But there are also some sources mentioned that the wild-type strain of the yeast could not accumulate lipid more than 20% of DCW.
So, why is Y. lipolytica still considered as an oleaginous microbe?
Article Comparative Physiology of Oleaginous Species from the Yarrowia Clade
https://www.mdpi.com/2311-5637/3/3/34/htm
The first reason lies in the history since Yarrowia lip was discovered in effluents containing a large proportion of lipid. Currently with the knowledge on the genome of this yeast and the future studies (métagenomic), we will be able to increase the lipid content in this organism.
It depends on growth conditions. Single cell oil production should be a two step process. Firstly use an optimum medium to enhance cell population growth and secondly apply a certain culture stress to induce oil accumulation in the cell. Frequently, a growth medium change is applied, in which the C/N is increased several times respect to optimum. There are, however, many alternativities and ways of implementing them.
As Luis comments, Yarrowia has the particularity of being able to use as a source of C oil (olive for example); depending on the culture conditions we can "stress" the yeast thus allowing an accumulation of lipid sources in the cell and promote for example the production of lipase. But keep in mind, that these conditions always depend on type of strain!
So researchers generally consider Y. lipolytica as oleaginous based on the fact that some of its strains (but not all) are oleaginous under optimized conditions
right?
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