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Production strategies and applications of microbial single cell oils

Ochsenreither, Katrin ORCID iD icon 1; Glück, Claudia; Stressler, Timo; Fischer, Lutz; Syldatk, Christoph 2
1 Karlsruher Institut für Technologie (KIT)
2 Institut für Bio- und Lebensmitteltechnik (BLT), Karlsruher Institut für Technologie (KIT)

Abstract:

Polyunsaturated fatty acids (PUFAs )of the ω-3 and ω-6 class (e.g. , α-linolenic acid, linoleic acid) are essential for maintaining biofunctions in mammalians like humans. Due to the fact that humans cannot synthesize these essential fatty acids, they must be taken up from different food sources. Classical sources for these fatty acids are porcine liver and fish oil. However, microbial lipids or single cell oils, produced by oleaginous microorganisms such as algae, fungi and bacteria, are a promising source as well. These single cell oils can be used form any valuable chemicals with applications not only for nutrition but also for fuels and are therefore an ideal basis for a bio-based economy. A crucial point for the establishment of microbial lipids utilization is the cost-effective production and purification of fuels or products of higher value. The fermentative production can be realized by submerged (SmF) or solid state fermentation (SSF). The yield and the composition of the obtained microbial lipids depend on the type of fermentation and the particular conditions (e.g., medium, pH-value, temperature, aeration, nitrogensource). ... mehr


Volltext §
DOI: 10.5445/IR/1000059461
Originalveröffentlichung
DOI: 10.3389/fmicb.2016.01539
Scopus
Zitationen: 184
Web of Science
Zitationen: 147
Dimensions
Zitationen: 212
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2016
Sprache Englisch
Identifikator ISSN: 1664-302X
urn:nbn:de:swb:90-594613
KITopen-ID: 1000059461
Erschienen in Frontiers in microbiology
Verlag Frontiers Media SA
Band 7
Seiten 1539
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Schlagwörter Single cell oil, solid-state fermentation, Submerged fermentation, downstream processing, Food application
Nachgewiesen in Web of Science
Dimensions
Scopus
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