Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil

Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil

With the aim of developing bioprocesses for waste valorization and a reduced water footprint, we optimized a two-step fermentation process that employs the oleaginous yeast <i>Cutaneotrichosporon oleaginosus</i> for the production of oil from liquid cheese whey permeate. For the first st...

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Bibliographic Details
Main Authors: Silvia Donzella, Andrea Fumagalli, Stefania Arioli, Luisa Pellegrino, Paolo D’Incecco, Francesco Molinari, Giovanna Speranza, Daniela Ubiali, Marina S. Robescu, Concetta Compagno
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Fermentation
Subjects:
lipid production
whey permeate
<i>Cutaneotrichosporon oleaginosus</i>
fermentation optimization
flow cytometry
Online Access:https://www.mdpi.com/2311-5637/8/7/341

Internet

https://www.mdpi.com/2311-5637/8/7/341

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