Conversion of Beet Molasses and Cheese Whey into Fatty Acid Methyl Esters by the Yeast Cryptococcus curvatus

被引：9

作者：

Takakuwa, Naoya ^{[1
]}

Saito, Katsuichi ^{[1
]}

机构：

[1] Natl Agr & Food Res Org, Natl Agr Res Ctr Hokkaido Reg, Memuro Res Stn, Kasai, Hokkaido 0820081, Japan

来源：

JOURNAL OF OLEO SCIENCE | 2010年 / 59卷 / 05期

关键词：

fatty acid methyl ester; beet molasses; cheese whey; Cryptococcus curvatus; FED-BATCH CULTURE; LIPID PRODUCTION; LIPASE; NITROGEN; CARBON; FUEL;

D O I：

10.5650/jos.59.255

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Eighty-one yeast isolates from raw milk were surveyed for the production of fatty acid methyl esters (FAME). Only one species, identified as Cryptococcus curvatus, produced FAME at a detectable level. Cr. curvatus TYC-19 produced more FAME from beet molasses and cheese whey medium than other strains of the same species. In both media, the major FAME produced were linoleic and oleic acid methyl esters. Sequence analysis of the internal transcribed spacer region of ribosomal DNA indicated that TYC-19 diverged from the same species.

引用

页码：255 / 260

页数：6

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