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Lipid production by yeasts growing on commercial xylose in submerged cultures with process water being partially replaced by olive mill wastewaters

Xenopoulos, E., Giannikakis, I., Chatzifragkou, A., Koutinas, A. and Papanikolaou, S. (2020) Lipid production by yeasts growing on commercial xylose in submerged cultures with process water being partially replaced by olive mill wastewaters. Processes, 8 (7). 819. ISSN 2227-9717 (In Press)

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To link to this item DOI: 10.3390/pr8070819

Abstract/Summary

Six yeast strains belonging to Rhodosporidium toruloides, Lipomyces starkeyi, Rhodotorula glutinis and Cryptococcus curvatus were shake-flask cultured on xylose (initial sugar – S0 =70±10 g/L) under nitrogen-limited conditions. C. curvatus ATCC 20509 and L. starkeyi DSM 70296 were further cultured in media where process waters were partially replaced by the phenol-containing olive-mill wastewaters (OMWs). In flasks with S0≈100 g/L and OMWs added yielding to initial phenolic compounds concentration (PCC0) between 0.0 g/L (blank experiment) and 2.0 g/L, C. curvatus presented maximum total dry cell weight - TDCWmax ≈27 g/L, in all cases. The more the PCC0 increased, the fewer lipids were produced. In OMW-enriched media with PCC0≈1.2 g/L, TDCW=20.9 g/L containing ≈40% w/w of lipids was recorded. In L. starkeyi cultures, when PCC0≈2.0 g/L, TDCW≈25 g/L was synthesized, whereas lipids in TDCW =24-28% w/w, similar to the experiments without OMWs, were recorded. Non-negligible dephenolization and species-dependant decolorization of the wastewater occurred. A batch-bioreactor trial by C. curvatus only with xylose (S0≈110 g/L) was performed, and TDCW=35.1 g/L (lipids in TDCW=41.3% w/w) was produced. Yeast total lipids were composed of oleic and palmitic and to lesser extent linoleic and stearic acids. C. curvatus lipids were mainly composed of non-polar fractions (i.e. triacylglycerols).

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:91705
Publisher:MDPI

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