Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/976459
Research center of Embrapa/Collection: Embrapa Meio Ambiente - Artigo em periódico indexado (ALICE)
Date Issued: 2013
Type of Material: Artigo em periódico indexado (ALICE)
Authors: CASTANHA, R. F.
MORAIS, L. A. S. de
MARIANO, A. P.
MONTEIRO, R. T. R.
Additional Information: RODRIGO FERNANDES CASTANHA, CNPMA; LILIA APARECIDA SALGADO DE MORAIS, CNPMA; ADRIANO PINTO MARIANO, FEQ-UNICAMP; REGINA TERESA ROSIM MONTEIRO, CENA-USP.
Title: Comparison of two lipid extraction methods produced by yeast in cheese whey.
Publisher: Brazilian Archives of Biology and Technology, Curitiba, v. 56, n. 4, p. 629-636, 2013.
Language: en
Description: Abstract: This work aimed to evaluate nine strains of yeast, previously identified as good producers of lipids in honey medium, for selecting the most suitable strain for the production of lipids in cheese whey medium and compared two well known extraction methods of lipids from the culture medium. The highest yield of total lipids was 1.27 g.L-1 produced by Cryptococcus laurentii 11. A comparison was made between the two culture media: cheese whey and liquid YEPG, and two lipid extraction methods: Bligh and Dyer and Folch et al. for C. laurentii. The experiments were performed with 22 full factorial design using two factors and two levels. Lipid content was higher in cheese whey and there was no difference in the extraction methods statistically. The method of Bligh and Dyer was used in preference to Folch et al. as it resulted in larger mean of total lipids.
Thesagro: Levedo
Soro de leite
Óleo
Extração
NAL Thesaurus: Cheese whey
Yeasts
Extraction
Data Created: 2014-01-16
Appears in Collections:Artigo em periódico indexado (CNPMA)

Files in This Item:
File Description SizeFormat 
2013AP42.pdf83,84 kBAdobe PDFThumbnail
View/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace