Comparison of two lipid extraction methods produced by yeast in cheese whey.
Comparison of two lipid extraction methods produced by yeast in cheese whey.
Author(s): CASTANHA, R. F.; MORAIS, L. A. S. de; MARIANO, A. P.; MONTEIRO, R. T. R.
Summary: Abstract: This work aimed to evaluate nine strains of yeast, previously identified as good producers of lipids in honey medium, for selecting the most suitable strain for the production of lipids in cheese whey medium and compared two well known extraction methods of lipids from the culture medium. The highest yield of total lipids was 1.27 g.L-1 produced by Cryptococcus laurentii 11. A comparison was made between the two culture media: cheese whey and liquid YEPG, and two lipid extraction methods: Bligh and Dyer and Folch et al. for C. laurentii. The experiments were performed with 22 full factorial design using two factors and two levels. Lipid content was higher in cheese whey and there was no difference in the extraction methods statistically. The method of Bligh and Dyer was used in preference to Folch et al. as it resulted in larger mean of total lipids.
Publication year: 2013
Types of publication: Journal article
Unit: Embrapa Environment
Keywords: Cheese whey, Extraction, Extração, Levedo, Soro de leite, Yeasts, Óleo
Observation
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