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Production of Cerebroside from Beet Molasses by the Yeast Saccharomyces kluyveri

Twenty-two strains classified as Saccharomyces kluyveri were grown on beet molasses as the principal carbon source to select a strain for the production of a glycosphingolipid cerebroside. Six strains accumulated relatively high amounts of cerebroside (> 0.40 mg [g dry weight]−1) and grew well in an Erlenmeyer flask. Thirty strains were isolated from single spores of strain CBS 4800 after sporulation and further tested for cerebroside contents. Strain SP-25 accumulated greater amounts than the parental strain (0.59 mg [g dry weight]−1) and was finally selected and cultured in a 5 L jar fermentor. In a comparison with a conventional baking strain of S. cerevisiae, the selected strain SP-25 propagated more rapidly in conjunction with depressed synthesis of ethanol. The amount of cerebroside produced from 1 kg of sugar in molasses was estimated to be 0.15 g. The constituents of cerebroside accumulated in the yeast cells were principally 2-hydroxystearic acid as a fatty acid, 9-methyl-trans-4, trans-8-sphingadienine as a sphingoid base, and glucose as a hexose.