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

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 potentia...

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Veröffentlicht in:Food bioscience 2022-12, Vol.50, p.102086, Article 102086
Hauptverfasser: Gutiérrez-Hernández, César Alonso, Hernández-Almanza, Ayerim, Hernández-Beltran, Javier Ulises, Balagurusamy, Nagamani, Hernández-Teran, Fernando
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Sprache:eng
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Zusammenfassung: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.
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2022.102086