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Efficient conversion from cheese whey to lipid using Cryptococcus curvatus

Paper ID Volume ID Publish Year Pages File Format Full-Text
3003 147 2014 5 PDF Available
Title
Efficient conversion from cheese whey to lipid using Cryptococcus curvatus
Abstract

•Hydrodynamic cavitation under alkaline is an effective way of pretreating cheese whey.•Nutrients of cheese whey are efficiently taken up by Cryptococcus curvatus.•Cheese whey stimulates the lipid content and growth rate of C. curvatus.•Utilization of cheese whey can greatly reduce the biodiesel production cost.

Cheese whey, which is a byproduct of the cheese-making process, was pretreated by means of hydrodynamic cavitation (HC) under an alkaline condition and then was converted to lipid using our newly isolated oleaginous yeast Cryptococcus curvatus. The growth rate (7.2 g/L/day) and lipid content (65%) were nearly double those obtained using commercial types of sugars such as glucose, galactose, and lactose. The lipid productivity level (4.68 g/L/day) was the highest ever reported. HC-pretreated cheese whey under alkaline condition can serve as an excellent complete nutrient source and/or as a stimulant of lipid production.

Keywords
Bioconversion; Bioprocess design; Food engineering; Microbial growth; Whey; Yeast
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Efficient conversion from cheese whey to lipid using Cryptococcus curvatus
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 90, 15 September 2014, Pages 149–153
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
Online Support
Any Questions? feel free to contact us