The lipid-accumulating ability of the yeast strains is expressed as lipid content after 4 days of cultivation (Fig. 2). From the viewpoint of lipid content, many of the yeasts showed higher lipid-producing ability under experimental conditions used in this study, compared with those of the control strains. In particular, JCM 24511 showed the highest lipid content at 61.53 ± 2.25%, which was higher than that of the literature data; 22–31% from 3% glucose (Gouri et al., 2012).