Application of sugar-cane molasses in the production of lipids by yeast

The possibility of using fat as food and fuel and the production of specific compounds from lipids has led research about micro-organisms capable of conversion carbohydrate into lipids. The microorganisms: Candida parakrusei, Hansenula suaveloens and an unidentified yeast "yeast", isolated from sugar-alcohol sector have been studied for lipid productions utilising sugar-cane molasses and molasses supplemented with sodium chloride and calcium panthotenate. This factors stimulated the lipids total productions to the three micro-organisms. The major values was 60,26 per cent; 53,97 per cent and 58,46 per cent to C, parakrusei in NaCl at 0,1 N, H. suaveloens in calcium panthotenate 4ug/mL and yeast "a" in calcium panthotenate 16ug/mL respectively. Furthermore strain "a" achieved the highest values of phospolipids while strain C parakrusei the higest values of sterol and protein. The fatty acid analysis of strains showed predominance of oleic palmitic and linoleic acid

Fermentaçäo alcoólica por Zymomonas mobilis CP4 ou por Saccharomyces cerevisiae em caldo de cana com e sem suplemento lipídico / Alcoholic fermentation by Zymomonas mobilis CP4 or Saccharomyces cerevisiae in sugar cane syrup with and without supplement lipid

The effect of soya bean oil deodorizing (SODD) on sugar cane juice fermentation in batch culture by zymomonas mobilis CP4 and Saccharomyces cerevisiae has beens investigated. At 15 per cent (w/v) total reducing sugars and no SODD added, the sugars were not fully metabolized as the results for Zymomonas and Saccharomyces were respectively: conversion efficiency 22.4 per cent and 12,2 per cent; maximum specific groth rate 0,20 h-1 and 0,21 h-1 whereas the biomass formed by the bacteria was about half that formed by the yeast as growth yield was 0,011 for Zymomonas and 0,026 for Saccharomyces. However, when cane juice was added with SODD 0,01 per cent(v/v) the sugars were more efficiency utilised as the results for Zymomonas and Saccharomyces raised respectively: 41,2 per cent and 17,6 per cent which are 84 per cent and 45 per cent higher as cane juice was used without SODD; 0,19 per cent and 0,21 per cent h-1, and Yx/s for zymomonas lowered to 0,008 and Saccharomyces increased to 0,044(AB)