Biotechnological conversion of waste cooking olive oil into lipid-rich biomass using Aspergillus and Penicillium strains

dc.contributor.author	Papanikolaou, S	en
dc.contributor.author	Dimou, A	en
dc.contributor.author	Fakas, S	en
dc.contributor.author	Diamantopoulou, P	en
dc.contributor.author	Philippoussis, A	en
dc.contributor.author	Galiotou-Panayotou, M	en
dc.contributor.author	Aggelis, G	en
dc.date.accessioned	2014-06-06T06:51:12Z
dc.date.available	2014-06-06T06:51:12Z
dc.date.issued	2011	en
dc.identifier.issn	13645072	en
dc.identifier.uri	http://dx.doi.org/10.1111/j.1365-2672.2011.04961.x	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5389
dc.subject	Aspergillus sp.	en
dc.subject	Lipase	en
dc.subject	Lipid-rich biomass	en
dc.subject	Microbial lipids	en
dc.subject	Penicillium sp.	en
dc.subject	Waste oil	en
dc.subject.other	carboxylic acid	en
dc.subject.other	olive oil	en
dc.subject.other	triacylglycerol lipase	en
dc.subject.other	biomass	en
dc.subject.other	biotechnology	en
dc.subject.other	enzyme activity	en
dc.subject.other	essential oil	en
dc.subject.other	fermentation	en
dc.subject.other	fungus	en
dc.subject.other	growth	en
dc.subject.other	lipid	en
dc.subject.other	metabolite	en
dc.subject.other	microbial activity	en
dc.subject.other	transformation	en
dc.subject.other	article	en
dc.subject.other	Aspergillus	en
dc.subject.other	Aspergillus niger	en
dc.subject.other	biomass	en
dc.subject.other	biosynthesis	en
dc.subject.other	biotechnology	en
dc.subject.other	cooking	en
dc.subject.other	dry mass	en
dc.subject.other	enzyme activity	en
dc.subject.other	enzyme substrate	en
dc.subject.other	fungal strain	en
dc.subject.other	lipid composition	en
dc.subject.other	nonhuman	en
dc.subject.other	Penicillium	en
dc.subject.other	Penicillium expansum	en
dc.subject.other	quantitative analysis	en
dc.subject.other	waste	en
dc.subject.other	Aspergillus	en
dc.subject.other	Biomass	en
dc.subject.other	Bioreactors	en
dc.subject.other	Biotechnology	en
dc.subject.other	Cooking	en
dc.subject.other	Culture Media	en
dc.subject.other	Fermentation	en
dc.subject.other	Industrial Microbiology	en
dc.subject.other	Lipase	en
dc.subject.other	Lipids	en
dc.subject.other	Penicillium	en
dc.subject.other	Plant Oils	en
dc.subject.other	Substrate Specificity	en
dc.subject.other	Waste Disposal, Fluid	en
dc.subject.other	Aspergillus	en
dc.subject.other	Aspergillus niger	en
dc.subject.other	Aspergillus sp.	en
dc.subject.other	Fungi	en
dc.subject.other	Penicillium	en
dc.subject.other	Penicillium expansum	en
dc.subject.other	Penicillium sp.	en
dc.title	Biotechnological conversion of waste cooking olive oil into lipid-rich biomass using Aspergillus and Penicillium strains	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2672.2011.04961.x	en
heal.publicationDate	2011	en
heal.abstract	Aims: In this study, we have investigated the biochemical behaviour of Aspergillus sp. (five strains) and Penicillium expansum (one strain) fungi cultivated on waste cooking olive oil. The production of lipid-rich biomass was the main target of the work. In parallel, the biosynthesis of other extracellular metabolites (organic acids) and enzyme (lipase) and the substrate fatty acid specificity of the strains were studied. Methods and Results: Carbon-limited cultures were performed on waste oil, added in the growth medium at 15gl-1, and high biomass quantities were produced (up to c.18gl-1, conversion yield of c.1·0g of dry biomass formed per g of fat consumed or higher). Cellular lipids were accumulated in notable quantities in almost all cultures. Aspergillus sp. ATHUM 3482 accumulated lipid up to 64·0% (w/w) in dry fungal mass. In parallel, extracellular lipase activity was quantified, and it was revealed to be strain and fermentation time dependent, with a maximum quantity of 645Uml-1 being obtained by Aspergillus niger NRRL 363. Storage lipid content significantly decreased at the stationary growth phase. Some differences in the fatty acid composition of both cellular and residual lipids when compared with the initial substrate fat used were observed; in various cases, cellular lipids more saturated and enriched with arachidic acid were produced. Aspergillus strains produced oxalic acid up to 5·0gl-1. Conclusions: Aspergillus and Penicillium strains are able to convert waste cooking olive oil into high-added-value products. Significance and Impact of the Study: Increasing fatty wastes amounts are annually produced. The current study provided an alternative way of biovalourization of these materials, by using them as substrates, to produce added-value compounds. © 2011 The Authors. Journal of Applied Microbiology © 2011 The Society for Applied Microbiology.	en
heal.journalName	Journal of Applied Microbiology	en
dc.identifier.issue	5	en
dc.identifier.volume	110	en
dc.identifier.doi	10.1111/j.1365-2672.2011.04961.x	en
dc.identifier.spage	1138	en
dc.identifier.epage	1150	en