Comparison of two lipid extraction methods produced by yeast in cheese whey.

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dc.contributorRODRIGO FERNANDES CASTANHA, CNPMA; LILIA APARECIDA SALGADO DE MORAIS, CNPMA; ADRIANO PINTO MARIANO, FEQ-UNICAMP; REGINA TERESA ROSIM MONTEIRO, CENA-USP.
dc.creatorCASTANHA, R. F.
dc.creatorMORAIS, L. A. S. de
dc.creatorMARIANO, A. P.
dc.creatorMONTEIRO, R. T. R.
dc.date2014-01-16T11:11:11Z
dc.date2014-01-16T11:11:11Z
dc.date2014-01-16
dc.date2013
dc.date2014-01-16T11:11:11Z
dc.date.accessioned2026-07-07T04:56:37Z
dc.descriptionAbstract: 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.
dc.identifierBrazilian Archives of Biology and Technology, Curitiba, v. 56, n. 4, p. 629-636, 2013.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/976459
dc.identifier.urihttp://hdl.handle.net/123456789/475222
dc.languageeng
dc.rightsopenAccess
dc.subjectLevedo
dc.subjectSoro de leite
dc.subjectÓleo
dc.subjectExtração
dc.subjectCheese whey
dc.subjectYeasts
dc.subjectExtraction
dc.titleComparison of two lipid extraction methods produced by yeast in cheese whey.
dc.typeArtigo de periódico

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