title: Oil production by Mortierella isabellina from whey treated with lactase.
abstract: 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 γ-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.
authors.affiliation: Akdeniz University, Faculty of Engineering, Department of Food Engineering, Antalya 07058, Turkey. mdemir@akdeniz.edu.tr
authors.forename: Muammer
authors.initials: M
authors.lastname: Demir
authors.forename: Irfan
authors.initials: I
authors.lastname: Turhan
authors.forename: Ahmet
authors.initials: A
authors.lastname: Kucukcetin
authors.forename: Zafer
authors.initials: Z
authors.lastname: Alpkent
mesh_terms: D002611:Cheese / Q000382:microbiology*; D007220:Industrial Waste / Q000517:prevention & control*; D043322:Lactase / Q000737:chemistry* / Q000378:metabolism*; D020094:Mortierella / Q000378:metabolism*; D009821:Oils / Q000302:isolation & purification* / Q000378:metabolism*
chemical_list: D007220:Industrial Waste; D009821:Oils; D043322:Lactase