EFFECT OF LACTOSE AND OLIVE OIL ON INTRACELLULAR AND EXTRACELLULAR LIPIDS OF TORULOPSIS-BOMBICOLA

被引：31

作者：

ZHOU, QH

KOSARIC, N

机构：

[1] Department of Chemical and Biochemical Engineering, The University of Western Ontario, London, N6A 5B9, Ontario

来源：

BIOTECHNOLOGY LETTERS | 1993年 / 15卷 / 05期

关键词：

D O I：

10.1007/BF00129322

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Batch fermentations of Torulopsis bombicola with lactose, galactose, olive oil and cheese whey as the carbon sources were studied to develop cost-effective substrates for maximum lipids production and the simultaneous production of intra- and extracellular lipids in a single fermentation step.

引用

页码：477 / 482

页数：6