Cheese whey as a renewable substrate for microbial lipid and biomass production by Zygomycetes

dc.contributor.author	Vamvakaki, A-N	en
dc.contributor.author	Kandarakis, I	en
dc.contributor.author	Kaminarides, S	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Papanikolaou, S	en
dc.date.accessioned	2014-06-06T06:50:06Z
dc.date.available	2014-06-06T06:50:06Z
dc.date.issued	2010	en
dc.identifier.issn	16180240	en
dc.identifier.uri	http://dx.doi.org/10.1002/elsc.201000063	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4962
dc.subject	γ-linolenic acid	en
dc.subject	Biomass	en
dc.subject	Single-cell oil	en
dc.subject	Whey	en
dc.subject	Zygomycetes	en
dc.subject.other	Ammonium Sulfate	en
dc.subject.other	Biomass productions	en
dc.subject.other	C/N ratio	en
dc.subject.other	Cheese whey	en
dc.subject.other	Elegans	en
dc.subject.other	Fatty acid composition	en
dc.subject.other	GLA production	en
dc.subject.other	Linolenic acids	en
dc.subject.other	Microbial lipids	en
dc.subject.other	Molar ratio	en
dc.subject.other	Mortierella	en
dc.subject.other	Neutral lipid	en
dc.subject.other	Single-cell oil	en
dc.subject.other	Total lipids	en
dc.subject.other	Whey	en
dc.subject.other	Zygomycetes	en
dc.subject.other	Acids	en
dc.subject.other	Ammonium compounds	en
dc.subject.other	Biomass	en
dc.subject.other	Cell culture	en
dc.subject.other	Fatty acids	en
dc.subject.other	Fungi	en
dc.subject.other	Phospholipids	en
dc.subject.other	Sugars	en
dc.subject.other	Ecology	en
dc.subject.other	ammonium sulfate	en
dc.subject.other	gamma linolenic acid	en
dc.subject.other	lactose	en
dc.subject.other	lipid	en
dc.subject.other	protein	en
dc.subject.other	biomass	en
dc.subject.other	cultivation	en
dc.subject.other	fatty acid	en
dc.subject.other	fermentation	en
dc.subject.other	fungus	en
dc.subject.other	growth rate	en
dc.subject.other	phospholipid	en
dc.subject.other	protein	en
dc.subject.other	substrate	en
dc.subject.other	article	en
dc.subject.other	bacterial growth	en
dc.subject.other	bacterium culture	en
dc.subject.other	biomass production	en
dc.subject.other	cheese	en
dc.subject.other	fatty acid analysis	en
dc.subject.other	lipid analysis	en
dc.subject.other	mortierella isabellina	en
dc.subject.other	Mucor	en
dc.subject.other	nonhuman	en
dc.subject.other	Thamnidium elegans	en
dc.subject.other	whey	en
dc.subject.other	Zygomycetes	en
dc.subject.other	Fungi	en
dc.subject.other	Mucor	en
dc.subject.other	Thamnidium elegans	en
dc.subject.other	Umbelopsis isabellina	en
dc.subject.other	Zygomycetes	en
dc.title	Cheese whey as a renewable substrate for microbial lipid and biomass production by Zygomycetes	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/elsc.201000063	en
heal.publicationDate	2010	en
heal.abstract	Three Zygomycetes, Mortierella isabellina, Thamnidium elegans and Mucor sp., were tested for their ability of producing biomass and lipid-containing γ-linolenic acid (GLA) during their cultivation on cheese whey. M. isabellina consumed all of the available lactose and a significant amount of the available protein. On the contrary, the two other fungi seemed incapable of consuming lactose after protein exhaustion. In the second series of experiments, for M. isabellina a supplementary quantity of lactose was added into the medium in order to increase the C/N ratio and hence to increase the production of fat. In the case of T. elegans and Mucor sp., a supplementary quantity of ammonium sulfate was added in order to favor the consumption of lactose and the production of biomass. Indeed, enhancement of lipid production was observed for M. isabellina and biomass production for T. elegans and Mucor sp.. Fatty acid analysis of the microbial lipid showed a composition that presented non-negligible changes in relation with the age of the culture and the C/N molar ratio of the medium. Further analysis of the fat showed that the quantity of neutral lipids was the more abundant. The fatty acid composition of neutral lipids resembled to that of total lipids. Phospholipids were the more unsaturated fraction for Mucor sp. and M. isabellina. GLA was synthesized in all trials but its concentration presented differences related with the utilized strains and the fermentation time. Growth of M. isabellina on lactose-supplemented whey resulted in a maximum GLA production of 301 mg/L. © 2010 Wiley-VCH Verlag GmbH & Co. KGaA.	en
heal.journalName	Engineering in Life Sciences	en
dc.identifier.issue	4	en
dc.identifier.volume	10	en
dc.identifier.doi	10.1002/elsc.201000063	en
dc.identifier.spage	348	en
dc.identifier.epage	360	en