title: 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.
authors.affiliation: Embrapa Meio Ambiente JaguariúnaSP Brazil Embrapa Meio Ambiente, Jaguariúna, SP, Brazil.
authors.forename: Rodrigo Fernandes
authors.initials: RF
authors.lastname: Castanha
authors.affiliation: NSERC Environmental Design Engineering Chair Department of Chemical Engineering École Polytechnique de Montréal MontrealQC Canada NSERC Environmental Design Engineering Chair, Department of Chemical Engineering, École Polytechnique de Montréal, Montreal, QC, Canada.
authors.forename: Adriano Pinto
authors.initials: AP
authors.lastname: Mariano
authors.affiliation: Embrapa Meio Ambiente JaguariúnaSP Brazil Embrapa Meio Ambiente, Jaguariúna, SP, Brazil.
authors.forename: Lilia Aparecida Salgado
authors.initials: LA
authors.lastname: de Morais
authors.affiliation: Embrapa Meio Ambiente JaguariúnaSP Brazil Embrapa Meio Ambiente, Jaguariúna, SP, Brazil.
authors.forename: Shirlei
authors.initials: S
authors.lastname: Scramin
authors.affiliation: Centro de Energia Nuclear na Agricultura Universidade de São Paulo PiracicabaSP Brazil Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, Piracicaba, SP, Brazil.
authors.forename: Regina Teresa Rosim
authors.initials: RT
authors.lastname: Monteiro
mesh_terms: D002611:Cheese / Q000382:microbiology*; D003454:Cryptococcus / Q000254:growth & development* / Q000378:metabolism*; D003470:Culture Media / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D008965:Molasses; D013997:Time Factors
chemical_list: D003470:Culture Media
keywords: Cryptococcus laurentii; biodiesel; cheese whey; microbial lipids; sugarcane molasses