TY - JFULL AU - Domenico Pirozzi and Angelo Ausiello and Gaetano Zuccaro and Filomena Sannino and Abu Yousuf PY - 2013/5/ TI - Culture of Oleaginous Yeasts in Dairy Industry Wastewaters to Obtain Lipids Suitable for the Production of II-Generation Biodiesel T2 - International Journal of Chemical and Molecular Engineering SP - 161 EP - 166 VL - 7 SN - 1307-6892 UR - https://publications.waset.org/pdf/11320 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 76, 2013 N2 - The oleaginous yeasts Lipomyces starkey were grown in the presence of dairy industry wastewaters (DIW). The yeasts were able to degrade the organic components of DIW and to produce a significant fraction of their biomass as triglycerides. When using DIW from the Ricotta cheese production or residual whey as growth medium, the L. starkey could be cultured without dilution nor external organic supplement. On the contrary, the yeasts could only partially degrade the DIW from the Mozzarella cheese production, due to the accumulation of a metabolic product beyond the threshold of toxicity. In this case, a dilution of the DIW was required to obtain a more efficient degradation of the carbon compounds and an higher yield in oleaginous biomass. The fatty acid distribution of the microbial oils obtained showed a prevalence of oleic acid, and is compatible with the production of a II generation biodiesel offering a good resistance to oxidation as well as an excellent cold-performance. ER -