Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides.

Lauryn G ChanJoshua L CohenGulustan OzturkMarie HennebelleAmeer Y TahaJuliana Maria Leite Nobrega de Moura Bell

Published in: Journal of biological engineering (2018)

This study provided an alternative way of valorization of cheese whey permeate by using it as a substrate for the production of value-added compounds by fungal fermentation. The fatty acid profile indicates the suitability of M. circinelloides oil as a potential feedstock for biofuel production and nutraceutical applications.

Keyphrases

fatty acid
lactic acid
saccharomyces cerevisiae
risk assessment
climate change