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Continuous Culture Fermentation of Whey Permeate to Produce Microbial Oil¹

Department of Food Technology, Iowa State University, Ames, Iowa 50011

ABSTRACT

The oil-accumulating yeast, Candida curvata D, was grown in Cheddar cheese whey permeate in continuous culture at various dilution rates. The amount of lipid obtained per hour was greatest at a dilution rate of .05 h^–1. Continuous culture fermentations yielded lipids of consistent composition except for the fastest dilution rate examined (.2 h^–1). The lipid produced at this dilution rate contained less oleic acid and more linoleic acid than did lipid produced at slower dilution rates and resembled the lipid found in exponential phase cells in batch culture. When lipid production rates in batch and continuous culture systems were compared, the continuous culture system was much more efficient. This increased efficiency might also be seen on an industrial scale and could make the fermentation of whey permeate to produce oil more economically feasible.

¹ Journal Paper No. J-11496 of the Iowa Agriculture and Home Economics Experiment Station, Ames, 50011. Project 2436.

² Present address: Louis Rich Co., West Liberty, IA.