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. 2019 May;9(5):173.
doi: 10.1007/s13205-019-1701-0. Epub 2019 Apr 10.

Assessing oil accumulation in the oleaginous yeast Cystobasidium oligophagum JRC1 using dairy waste cheese whey as a substrate

Sachin Vyas  1 , Meenu Chhabra  1
Affiliations

Assessing oil accumulation in the oleaginous yeast Cystobasidium oligophagum JRC1 using dairy waste cheese whey as a substrate

Sachin Vyas et al. 3 Biotech. 2019 May.

Abstract

This study assesses the potential for the lipid production by the oleaginous yeast Cystobasidium oligophagum JRC1 using dairy industry waste cheese whey as a substrate. Cheese whey was used either untreated (UCW) or deproteinized (DCW) at different concentrations (25-100%) to serve as the carbon and energy source. Both UCW and DCW supported high biomass and lipid productivities. The biomass productivity of 0.076 ± 0.0004 and 0.124 ± 0.0021 g/L h, lipid productivity of 0.0335 ± 0.0004 and 0.0272 ± 0.0008 g/L h, and the lipid content of 44.12 ± 0.84 and 21.79 ± 1.00% were achieved for 100% DCW and UCW, respectively. The soluble chemical oxygen demand (sCOD) removal rate was 8.049 ± 0.198 and 10.61 ± 0.0165 g/L day (84.91 ± 0.155 and 86.82 ± 0.067% removal) for 100% DCW and UCW, respectively. Fatty acid methyl ester (FAME) composition obtained using GC-FID studies revealed the presence of C16 and C18 fatty acid in the lipid extract and the biodiesel properties were found to be in accordance with ASTM and EN standards. The study presents a method for the valorization of cheese whey waste into a feasible feedstock for biodiesel.

Keywords: Biodiesel; Cheese whey; Cystobasidium oligophagum; Deproteinized cheese whey; Oleaginous yeast; Rhodotorula.

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Conflict of interest statement

Compliance with ethical standardsThe authors declare that they have no conflict of interest in the publication.

Figures

Fig. 1
Fig. 1
Lipid production with time on Deproteinized cheese whey (DCW), showing 1A (25% DCW), 1B (50% DCW), 1C (75% DCW) and 1D (100% DCW) as the time course of lipid production
Fig. 2
Fig. 2
Lipid production with time on Untreated Cheese Whey (UCW), showing 2A (25% UCW), 2B (50% UCW), 2C (75% UCW) and 2D (100% UCW) as the time course of lipid production
Fig. 3
Fig. 3
Change in sCOD with time for DCW and UCW, showing soluble COD values for the time course of all 3A (DCW) and 3B (UCW)
Fig. 4
Fig. 4
FTIR spectra recorded for the lipid extracts obtained from yeast cultivated in DCW and UCW
Fig. 5
Fig. 5
Proton NMR spectra recorded for the lipid extracts obtained from yeast cultivated in DCW and UCW
Fig. 6
Fig. 6
FAME compositions obtained by GC-FID, showing comparison of FAME compositions for the lipid extracts from 6A (DCW) and 6B (UCW)
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