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Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides

BACKGROUND: Oleaginous fungi are efficient tools to convert agricultural waste streams into valuable components. The filamentous fungus Mucor circinelloides was cultivated in whey permeate, a byproduct from cheese production, to produce an oil-rich fungal biomass. Response surface methodology was us...

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Autores principales: Chan, Lauryn G., Cohen, Joshua L., Ozturk, Gulustan, Hennebelle, Marie, Taha, Ameer Y., L. N. de Moura Bell, Juliana Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6237013/
https://www.ncbi.nlm.nih.gov/pubmed/30473730
http://dx.doi.org/10.1186/s13036-018-0116-5
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author Chan, Lauryn G.
Cohen, Joshua L.
Ozturk, Gulustan
Hennebelle, Marie
Taha, Ameer Y.
L. N. de Moura Bell, Juliana Maria
author_facet Chan, Lauryn G.
Cohen, Joshua L.
Ozturk, Gulustan
Hennebelle, Marie
Taha, Ameer Y.
L. N. de Moura Bell, Juliana Maria
author_sort Chan, Lauryn G.
collection PubMed
description BACKGROUND: Oleaginous fungi are efficient tools to convert agricultural waste streams into valuable components. The filamentous fungus Mucor circinelloides was cultivated in whey permeate, a byproduct from cheese production, to produce an oil-rich fungal biomass. Response surface methodology was used to optimize the fermentation conditions such as pH and temperature for increased biomass yield and lipid accumulation. Quantification and characterization of the fungal biomass oil was conducted. RESULTS: Upstream lactose hydrolysis of the whey permeate increased the biomass yield from 2.4 to 7.8 (g dry biomass/L) compared to that of non-hydrolyzed whey permeate. The combination of low pH (4.5) and pasteurization minimized microbial competition, thus favoring fungal growth. A central composite rotatable design was used to evaluate the effects of temperature (22.4–33.6 °C) and a lower pH range (3.6–4.7) on biomass yield and composition. The highest biomass yield and oil content was observed at high temperature (33.6 °C), while the pH range evaluated had a less pronounced effect. The predictive model was validated at the optimal conditions of 33.6 °C and pH 4.5. The fungal biomass yield plateaued at 9 g dry cell weight per liter, while the oil content and lipid yield reached a maximum of 24% dry biomass and 2.20 g/L, respectively, at 168 h. Triacylglycerides were the major lipid class (92%), which contained predominantly oleic (41%), palmitic (23%), linoleic (11%), and γ-linolenic acid (9%). CONCLUSIONS: This study provided an alternative way of valorization of cheese whey permeate by using it as a substrate for the production of value-added compounds by fungal fermentation. The fatty acid profile indicates the suitability of M. circinelloides oil as a potential feedstock for biofuel production and nutraceutical applications. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1186/s13036-018-0116-5) contains supplementary material, which is available to authorized users.
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spelling pubmed-62370132018-11-23 Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides Chan, Lauryn G. Cohen, Joshua L. Ozturk, Gulustan Hennebelle, Marie Taha, Ameer Y. L. N. de Moura Bell, Juliana Maria J Biol Eng Research BACKGROUND: Oleaginous fungi are efficient tools to convert agricultural waste streams into valuable components. The filamentous fungus Mucor circinelloides was cultivated in whey permeate, a byproduct from cheese production, to produce an oil-rich fungal biomass. Response surface methodology was used to optimize the fermentation conditions such as pH and temperature for increased biomass yield and lipid accumulation. Quantification and characterization of the fungal biomass oil was conducted. RESULTS: Upstream lactose hydrolysis of the whey permeate increased the biomass yield from 2.4 to 7.8 (g dry biomass/L) compared to that of non-hydrolyzed whey permeate. The combination of low pH (4.5) and pasteurization minimized microbial competition, thus favoring fungal growth. A central composite rotatable design was used to evaluate the effects of temperature (22.4–33.6 °C) and a lower pH range (3.6–4.7) on biomass yield and composition. The highest biomass yield and oil content was observed at high temperature (33.6 °C), while the pH range evaluated had a less pronounced effect. The predictive model was validated at the optimal conditions of 33.6 °C and pH 4.5. The fungal biomass yield plateaued at 9 g dry cell weight per liter, while the oil content and lipid yield reached a maximum of 24% dry biomass and 2.20 g/L, respectively, at 168 h. Triacylglycerides were the major lipid class (92%), which contained predominantly oleic (41%), palmitic (23%), linoleic (11%), and γ-linolenic acid (9%). CONCLUSIONS: This study provided an alternative way of valorization of cheese whey permeate by using it as a substrate for the production of value-added compounds by fungal fermentation. The fatty acid profile indicates the suitability of M. circinelloides oil as a potential feedstock for biofuel production and nutraceutical applications. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1186/s13036-018-0116-5) contains supplementary material, which is available to authorized users. BioMed Central 2018-11-14 /pmc/articles/PMC6237013/ /pubmed/30473730 http://dx.doi.org/10.1186/s13036-018-0116-5 Text en © The Author(s). 2018 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research
Chan, Lauryn G.
Cohen, Joshua L.
Ozturk, Gulustan
Hennebelle, Marie
Taha, Ameer Y.
L. N. de Moura Bell, Juliana Maria
Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
title Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
title_full Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
title_fullStr Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
title_full_unstemmed Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
title_short Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
title_sort bioconversion of cheese whey permeate into fungal oil by mucor circinelloides
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6237013/
https://www.ncbi.nlm.nih.gov/pubmed/30473730
http://dx.doi.org/10.1186/s13036-018-0116-5
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