Dépôt numérique

Strategies of preserving lipids in microorganism after fermentation.

Zhang, Xiaolei, Yan, Song et Tyagi, Rajeshwar Dayal (2015). Strategies of preserving lipids in microorganism after fermentation. Bioresource Technology , vol. 192 . p. 718-725. DOI: 10.1016/j.biortech.2015.06.053.

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Microbial oil is accumulated by microorganisms as stored energy during cultivation, and will be degraded to generate energy when they are not able to obtain external energy source. As the lipid is the desired production, the in situ degradation of oil by microorganisms after fermentation or during downstream processing has to be prevented. This study investigated the effect of pH, thermal, salinity, bead milling, ultrasonication, and microwave treatment on the viability of Trichosporon oleaginosus when it was used for lipid production. The cells in broth were completely inactivated with the treatment of pH 1 and 2 for 1 h, temperature 80 °C for 10 min, ultrasonication for 8 min, and microwave for 6 min, respectively. It was observed that these treatments had no impact on final product (biodiesel) composition and were considered as safe and efficient methods to preserve lipid in cells.

Type de document: Article
Mots-clés libres: microorganism; lipid preservation; cell death; yreatments; biodiesel
Centre: Centre Eau Terre Environnement
Date de dépôt: 25 avr. 2018 15:27
Dernière modification: 25 avr. 2018 15:27
URI: https://espace.inrs.ca/id/eprint/3957

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