Optimization of lipids production by Cryptococcus laurentii 11 using cheese whey with molasses

Abstract

This study aimed the optimization of culture condition and composition for production of Cryptococcus laurentii 11 biomass and lipids in cheese whey medium supplemented with sugarcane molasses. The optimization of pH, fermentation time, and molasses concentration according to a full factorial statistical experimental design was followed by a Plackett-Burman experimental design, which was used to determine whether the supplementation of the culture medium by yeast extract and inorganic salts could provide a further enhancement of lipids production. The following conditions and composition of the culture medium were found to optimize biomass and lipids production: 360 h fermentation, 6.5 pH and supplementation of (g L−1): 50 molasses, 0.5 yeast extract, 4 KH2PO4, 1 Na2HPO4, 0.75 MgSO4·7H2O and 0.002 ZnSO4·H2O. Additional supplementation with inorganic salts and yeast extract was essential to optimize the production, in terms of product concentration and productivity, of neutral lipids by C. laurentii 11. Under this optimized condition, the production of total lipids increased by 133% in relation to control experiment (from 1.27 to 2.96 g L−1). The total lipids indicated a predominant (86%) presence of neutral lipids with high content of 16- and 18-carbon-chain saturated and monosaturated fatty acids. This class of lipids is considered especially suitable for the production of biodiesel.

A snapshot of microbial diversity and function in an undisturbed sugarcane bagasse pile

“…Many of the yeast isolates cultured from the bagasse such as Rhodoturola/Rhodosporidium [36,37], Cryptococcus/Papiliotrema laurentii [38] and Meyerozyma caribbica [39] are reported to accumulate high levels of microbial oil. Indeed we demonstrated that the bagassederived strain RP15 (Rhodosporidium toruloides) produced higher yields of intracellular microbial oil when grown on pre-treated bagasse compared to synthetic media and compared to the ATCC type strain [67].…”

A sustainable use of Ricotta Cheese Whey for microbial biodiesel production

“…The objective of this study was to investigate the feasibility of a second-generation biodiesel production by oleaginous yeasts grown on a dairy wastewater byproduct (i.e., RCW), for which, as opposed to cheese whey, there is a limited amount of information as a feedstock (Pirozzi et al, 2013;Castanha et al, 2014). Although both initial C/N ratio and absolute N amounts in the RCW-based medium might be putatively conducive to substantial yeast growth (Beopoulos et al, 2011), only 4 out the 18 strains under study were able to produce a biomass higher than 3 g L -1 .…”

Eco-friendly production of nutraceutical and cosmeceutical fatty acids by oleaginous fungus Lichtheimia hyalospora UCP 1266 using renewable substrates

“…The utilization of factorial designs has as main objective to evaluate the effect of the factors (independent variables) in different conditions with a reduced number of experiments. Factorial designs are widely used as tools for evaluating factors in lipid production processes by fungi (Castanha, et al, 2014;Souza, et al, 2016, Mendonça, et al, 2021. In this study, the production of biomass and lipids by L. hyalospora UCP 1266 was improved using the 2 2 FFD proposed in Table 1, to point out the relationship and influence between the variables, in this case, CSL (1) and CG (2) on the efficiency of the process.…”