Van der Walt & Arx (1981)
(Wick., Kurtzman & Herman) Van der Walt & Arx (1980)
Yarrowia is a fungal genus in the family Dipodascaceae. For a while the genus was monotypic, containing the single species Yarrowia lipolytica, a yeast that can use unusual carbon sources, such as hydrocarbons. This has made it of interest for use in industrial microbiology, especially for the production of specialty lipids. Molecular phylogenetics analysis has revealed several other species that have since been added to the genus.
In January 2019, Yarrowia lipolytica yeast biomass was defined by the European Food Safety Authority as a safe novel food – dried and heat‐killed – with the underlying qualifications that it is widespread in nature, present in the typical environment, may be used as food for people over age 3 (3 grams per day for children under age 10, and 6 grams per day for teens and adults), and may be manufactured as a dietary supplement.
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- Papanikolaou S, Aggelis G (2010). "Yarrowia lipolytica: A model microorganism used for the production of tailor-made lipids". European Journal of Lipid Science and Technology. 112 (6): 639–654. doi:10.1002/ejlt.200900197.
- Michely S, Gaillardin C, Nicaud J-M, Neuveglise C (2013). "Comparative physiology of oleaginous species from the Yarrowia clade". PLoS ONE. 8 (5): e63356. doi:10.1371/journal.pone.0063356. PMC 3646758. PMID 23667605.
- Nagy E, Dlauchy D, Medeiros AO, Péter G, Rosa CA (2014). "Yarrowia porcina sp. nov. and Yarrowia bubula f.a. sp. nov., two yeast species from meat and river sediment". Antonie van Leeuwenhoek. 105 (4): 697–707. doi:10.1007/s10482-014-0125-4. PMID 24500004.
- Crous, et al. (2017). "Fungal Planet description sheets: 625-715". Persoonia. 39: 288–89. doi:10.3767/persoonia.2017.39.11. PMC 5832955. PMID 29503478.
- EFSA Panel on Nutrition, Novel Foods and Food Allergens (14 February 2019). "Safety of Yarrowia lipolytica yeast biomass as a novel food pursuant to Regulation (EU) 2015/2283". EFSA Journal. European Food Safety Authority. 17 (2): e05594. doi:10.2903/j.efsa.2019.5594.
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