Oil production by Mortierella isabellina from whey treated with lactase

DEMİR M., TURHAN İ., KÜÇÜKÇETİN A., ALPKENT Z.

BIORESOURCE TECHNOLOGY, cilt.128, ss.365-369, 2013 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 128
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.biortech.2012.10.078
  • Dergi Adı: BIORESOURCE TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.365-369
  • Anahtar Kelimeler: Mortierella isabellina, Microbial oil, Fermentation, Whey, Lactase, LINOLENIC ACID PRODUCTION, LIPID-ACCUMULATION, ARACHIDONIC-ACID, FATTY-ACIDS, CHEESE WHEY, SUGARS, BATCH
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Whey, a by-product of cheese manufacturing is rich in nutrients such as lactose, proteins, and mineral salts. The fungus Mortierella isabellina was used for production of oil containing gamma-linoleic acid (GLA) during fermentation on deproteinized whey permeate (DP-WP) with and without lactase addition. The maximum oil concentration was 3.65 g/L in DP-whey (16.0% lactose) without enzyme treatment. Treatment of DP-WP with lactase resulted in an increase in oil content to 17.13 g/L Palmitic (22.50-25.80%) and oleic acids (37.60-48.56%) were the major fatty acids along with GLA (2.18-5.48%), linoleic (16.21-22.43%) and stearic acid (3.20-10.08%). This study suggests that whey can be utilized as a feedstock for production of microbial oil. (C) 2012 Elsevier Ltd. All rights reserved.