Cultivation and Lipid Production of Oleaginous Yeast on Canteen Food Waste
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Title Cultivation and Lipid Production of Oleaginous Yeast on Canteen Food Waste
Creator Jidapha Tinoi
Contributor Phatcharapon Ponmak, Nopakarn Chandet
Publisher The Thai Society for Biotechnology
Publication Year 2562
Keyword Canteen Food Waste, Enzymatic Hydrolysis, Oleaginous Yeast, Lipid Production, Fatty acid Composition
Abstract Food waste is the organic waste that is attractive for using as raw material in value-added bioproducts production via fermentation process. Canteen food waste was collected and determined the chemical composition. It mainly consisted of carbohydrate (49.24% dry basis, w/w) and subjected as feedstock for fermentable sugar and lipid production. The commercial ?amylase and glucoamylase were used for hydrolysis of 30% solid loading of food waste and presented total reducing sugar concentration of 169.13?5.67 g/L with a high glucose content (77.83% of total sugars). The oleaginous yeasts (Rhodotorula glutinis TISTR 5159, Yarrowia lipolytica TISTR 5621 and Rhodosporidium toruloides TISTR 5123) were cultivated on food waste hydrolysate. The results presented that R. glutinis TISTR 5159 and Y. lipolytica TISTR 5621 were an efficient and feasible in growth and lipid production on food waste hydrolysate containing 20 g/L of reducing sugar concentration. Y. lipolytica TISTR 5621, the highest biomass (3.95 g/L) and lipid content (12.82% of dry biomass) were achieved at 96 h of cultivation. The highest biomass and lipid content of R. glutinis TISTR 5159 were 5.91 g/L (at 384 h of cultivation) and 11.01% of dry biomass (at 288 h of cultivation), respectively. The lipid of Y. lipolytica TISTR 5621 was consisted of C16 and C18 as high as 99% of total fatty acid which could be an alternative feedstock for value-added products production.
Language EN
URL Website http://tsb2019.com/
Website title The 31st Annual Meeting of the Thai Society for Biotechnology and International Conference (TSB 2019)
Thai Society for Biotechnology

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