Incorporation of eicosapentaenoic and docosahexaenoic acids by a yeast (FO726A)

Journal of Applied Microbiology

Volumn 89, Issue 1, 2000, Pages 107-115

  Gou, X ^a   Ota, Y ^b  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

FISH; MOLECULAR BIOLOGY; UNSATURATED FATTY ACIDS;

CANDIDA GUILLIERMONDII; CELL MASS; CELLULARS; CULTURE CONDITIONS; DOCOSAHEXAENOIC ACID; DRY CELLS; EICOSAPENTAENOIC ACID; FISH OIL; MORPHOLOGICAL CHARACTERISTIC; PHYSIOLOGICAL AND BIOCHEMICAL CHARACTERISTICS;

YEAST;

CELL PROTEIN; DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID; LIPID; TRIACYLGLYCEROL;

ARTICLE; BACTERIUM CULTURE; CANDIDA GUILLIERMONDII; GEOTRICHUM CANDIDUM; LIPID ANALYSIS; LIPID COMPOSITION; YARROWIA LIPOLYTICA;

CANDIDA GUILLIERMONDII;

EID: 0033854980     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.01084.x     Document Type: Article

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