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

Rodrigo Fernandes Castanha, Adriano Pinto Mariano, Lilia Aparecida Salgado de Morais, Shirlei Scramin and Regina Teresa Rosim Monteiro

Article (2014)

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Terms of Use: Creative Commons Attribution Non-commercial .
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Cite this document: Castanha, R. F., Mariano, A. P., Morais, L. A. S. , Scramin, S. & Monteiro, R. T. R. (2014). Optimization of lipids production by Cryptococcus laurentii 11 using cheese whey with molasses. Brazilian Journal of Microbiology, 45(2), p. 379-387. doi:10.1590/s1517-83822014000200003
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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.

Uncontrolled Keywords

Cryptococcus laurentii, microbial lipids, cheese whey, sugarcane molasses, biodiesel.

Open Access document in PolyPublie
Subjects: 1800 Génie chimique > 1800 Génie chimique
5200 Microbiologie > 5201 Bactériologie
5400 Biochimie > 5405 Lipides
Department: Département de génie chimique
Research Center: Non applicable
Funders: Jamava Laticínios, Fermentec, Algae Biotechnology (Brazil), National Council for Scientific and Technological Development (CNPq)
Date Deposited: 17 Feb 2020 11:54
Last Modified: 08 Apr 2021 10:43
PolyPublie URL: https://publications.polymtl.ca/3624/
Document issued by the official publisher
Journal Title: Brazilian Journal of Microbiology (vol. 45, no. 2)
Publisher: Sociedade Brasileira de Microbiologia
Official URL: https://doi.org/10.1590/s1517-83822014000200003


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