Comparison of two lipid extraction methods produced by yeast in cheese whey
Título del documento: Comparison of two lipid extraction methods produced by yeast in cheese whey
Revista: Brazilian archives of biology and technology
Base de datos: PERIÓDICA
Número de sistema: 000365606
ISSN: 1516-8913
Autors: 1
2
3
4
Institucions: 1Universidade de Sao Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Piracicaba, Sao Paulo. Brasil
2Empresa Brasileira de Pesquisa Agropecuaria, Meio Ambiente, Jaguariuna, Sao Paulo. Brasil
3Universidade Estadual de Campinas, Faculdade de Engenharia Quimica, Campinas, Sao Paulo. Brasil
4Universidade de Sao Paulo, Centro de Energia Nuclear na Agricultura, Piracicaba, Sao Paulo. Brasil
Any:
Període: Jul-Ago
Volum: 56
Número: 4
Paginació: 629-636
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Experimental, aplicado
Resumen en inglés 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
Disciplines Química
Paraules clau: Química de alimentos,
Suero de queso,
Levaduras,
Lípidos,
Cryptococcus laurentii
Keyword: Chemistry,
Food chemistry,
Cheese whey,
Yeasts,
Lipids,
Cryptococcus laurentii
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