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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT AND APPLICATION OF MOLECULAR PHYLOGENETICS OF FUNGI TO ENHANCE FOOD SAFETY AND FOOD SECURITY

Location: Bacterial Foodborne Pathogens & Mycology Research Unit

Title: Yarrowia van der Walt & von Arx (1980)

Author
item Kurtzman, Cletus

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 6, 2009
Publication Date: March 21, 2011
Citation: Kurtzman, C.P. 2011. Yarrowia van der Walt & von Arx (1980). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 927-929.

Technical Abstract: This book chapter describes the ascomycete yeast genus Yarrowia and is to be published in The Yeasts, A Taxonomic Study, 5th edition. The genus has just one described species, Y. lipolytica, and is commonly known by its asexual name Candida lipolytica. The species is widely distributed in name and often found in marine environments as well as elsewhere. The species has unique metabolic characteristics and can grow on hydrocarbons as well as produce lipases and proteases. Y. lipolytica is a common spoilage organism of fatty and protein rich foods such as cheeses, sausages and refrigerated meat products. The species is also considered to be an opportunistic human pathogen. Y. lipolytica is also widely known for production of the acidulant citric acid and is used industrially for this process. Noteworthy in terms of bioenergy, Y. lipolytica can produce citric acid from glycerol, a by-product of biodiesel production from vegetable oils.

Last Modified: 8/1/2014
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