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Production strategies and applications of microbial single cell oils

Ochsenreither, Katrin; Glück, Claudia; Stressler, Timo; Fischer, Lutz; Syldatk, Christoph

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

Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Jahr 2016
Sprache Englisch
Identifikator DOI: 10.3389/fmicb.2016.01539
ISSN: 1664-302X
URN: urn:nbn:de:swb:90-594613
KITopen ID: 1000059461
Erschienen in Frontiers in microbiology
Band 7
Seiten 1539
Lizenz CC BY 4.0: Creative Commons Namensnennung 4.0 International
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Schlagworte Single cell oil, solid-state fermentation, Submerged fermentation, downstream processing, Food application
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