Production of long-chain alcohols by yeasts

1 Zymology Laboratory, School of Biological Sciences, Bath University, Bath, Avon BA2 7AY, UK 2 Unilever Research Laboratory, Colworth Laboratory, Colworth House, Sharnbrook, Bedford MK44 1LQ, UK ABSTRACT SUMMARY: Fourteen yeast strains from six genera were analysed for the presence of long-chain alcohols. Six strains from three genera contained long-chain alcohols, highest levels being found in Candida albicans . The alcohols were identified and determined by TLC, GLC and GLC-MS. The major long-chain alcohols synthesized by these organisms were saturated, primary alcohols with C 14 , C 16 or C 18 chain length. Unsaturated long-chain alcohols were not detected. In all strains that produced long-chain alcohols, the relative proportions were C 16 > C 18 > C 14 . Long-chain alcohol contents were higher in organisms from anaerobically, as compared with aerobically, grown cultures reaching about 650 µg (g dry wt organisms) -1 in stationary-phase cultures of C. albicans . In cultures of C. albicans , synthesis of long-chain alcohols occurred only after the end of exponential growth. The alcohols were predominantly present as free alcohols. The fatty-acyl chain-length profile of the triacylglycerol and to a lesser extent the sterol/wax ester fractions from C. albicans reflected that of the long-chain alcohols produced by this yeast.