Cheese whey valorization to obtain single-cell oils of industrial interest:An overview  

作　　者：César Alonso Gutiérrez-Hernández Ayerim Hernández-Almanza Javier Ulises Hernández-Beltran Nagamani Balagurusamy Fernando Hernández-Teran 

机构地区：[1]Food Products Research and Development Laboratory,School of Biological Science.Universidad Autonoma de Coahuila,Carretera Torreon-Matamoros Km 7.5,Torreon CP,27276,Mexico [2]Laboratorio de Biorremediacion.School of Biological Science.Universidad Autonoma de Coahuila,Carretera Torreon-Matamoros Km 7.5,Torreon CP,27276,Mexico

出　　处：《Food Bioscience》2022年第6期32-41,共10页食品生物科学（英文）

摘　　要：Cheese whey is a by-product of cheese manufacture.Even though it is used in many activities,large amounts of cheese whey are discarded without proper treatment,affecting the environment in cheese-producing regions due to its biological and chemical oxygen demand.Cheese whey represents a potential substrate in biotechnological processes due to its composition of nutrients.Several studies have focused on the valorization of cheese whey to obtain bio compounds of industrial interest while mitigating the environmental impact that this by-product can cause.In this work,emphasis is placed on the production of microbial lipids,also known as single-cell oils,and information is compiled on the main microorganisms that can synthesize and store them in large quantities.The mechanisms and components for substrate assimilation and accumulation of lipids,fermentation conditions,strategies to improve lipid extraction and its applications are discussed.

关 键 词：Cheese whey Single-cell oils Oleaginous microorganisms Biodiesel PUFA 

分 类 号：TS201[轻工技术与工程—食品科学]