The Effects of Essential Oils from Coriander Seed, Tarragon and Orange Peel on Lipid Production by Yarrowia lipolytica Strains

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dc.authorid0000-0001-7113-8574
dc.authorid0000-0001-6340-828X
dc.authorid0000-0001-6720-7231
dc.contributor.authorYilmaz, Ozlem
dc.contributor.authorKaban, Guzin
dc.contributor.authorKaya, Mukerrem
dc.date.accessioned2026-02-28T12:18:15Z
dc.date.available2026-02-28T12:18:15Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractThe aim of the study was to investigate the effects of different concentrations (0.15, 0.30, and 0.45 mL/L) of essential oils from coriander seeds (Coriandrum sativum), tarragon (Artemisia dracunculus), and orange peels (Citrus sinensis) on biomass, lipid content, and lipid yield of the strains Yarrowia lipolytica Y-1094, Y. lipolytica YB 423, and Y. lipolytica IFP29. The fatty acid composition of the oils produced by the strains was also determined. The highest biomass (5.38 +/- 1.80 g/L) and lipid production (0.98 +/- 0.42 g/L) were observed in the presence of Y. lipolytica IFP29 and Y. lipolytica YB 423, respectively. The lipid yield showed the highest value at the level of 0.45 mL/L in the presence of the Y. lipolytica Y-1094 strain. The correlation heat map results indicate that 0.45 mL of tarragon affected biomass and lipid content more than the other essential oils used. Y. lipolytica Y-1094 produced higher levels in terms of myristic acid and palmitic acid in all three essential oil sources than the other strains. The highest oleic acid level of all strains was determined in coriander seed essential oil, and the lowest in tarragon essential oil. The oleic acid level of Y. lipolytica Y-1094 was lower than that of the other two strains in all essential oils. Regarding linoleic acid, the oil level did not have a significant effect in the presence of tarragon and orange peel.
dc.description.sponsorshipScientific and Technological Research Council of Trkiye (TBIdot;TAK) [116O756]
dc.description.sponsorshipThis study was funded by The Scientific and Technological Research Council of Turkiye (TUB & Idot;TAK) (Project number: 116O756).
dc.identifier.doi10.3390/fermentation11100597
dc.identifier.issn2311-5637
dc.identifier.issue10
dc.identifier.scopus2-s2.0-105020171381
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/fermentation11100597
dc.identifier.urihttps://hdl.handle.net/20.500.12403/6190
dc.identifier.volume11
dc.identifier.wosWOS:001602105300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFermentation-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectYarrowia lipolytica
dc.subjectessential oil
dc.subjectlipid production
dc.subjectcoriander seed
dc.subjecttarragon
dc.subjectorange peel
dc.titleThe Effects of Essential Oils from Coriander Seed, Tarragon and Orange Peel on Lipid Production by Yarrowia lipolytica Strains
dc.typeArticle

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