The role of fat-producing yeasts in reducing food industry waste

Dinh Tran Ngoc Huy, Trias Mahmudiono, Nguyen Dinh Trung, Kadda Hachem, Ahmed Remthane Hussein, Hafsan Hafsan, Gunawan Widjaja, Dmitry Bokov, Aruna Dhamija, Mustafa Mohammed Kadhim

Research output: Contribution to journalArticlepeer-review


Yeasts are widely used as cellular factors in the production of bread and, more recently, various metabolic products such as vitamins, ethanol, citric acid, and lipids. Lipids synthesized by microorganisms are used in the pharmaceutical industry for technical purposes or as feed. The ability of the superior microorganism to grow on the xylose and the amount of fat production in this area were measured under optimal conditions. Xylose is one of the most abundant 5-carbon sugars in nature, and microorganisms that can grow on it are important. In this paper, the effect of different values of ammonium sulfate concentration, glucose concentration, temperature, aeration, incubation time, and pH are investigated. The results showed that with increasing ammonium sulfate concentration, glucose concentration, Incubation time, and pH, values of production of lipids, dry biomass, and percentage of lipid production by dry weight increased. Also, increasing the values of temperature and aeration has reduced the mentioned values. Finally, it can be said that the values for the studied parameters are: Concentration 1 g/L for ammonium sulfate, concentration 100 g/L for glucose, temperature 2 °C, aeration 150 rpm, incubation time 72 h, and pH equal to 6.5.

Original languageEnglish
Article numbere112221
JournalFood Science and Technology
Publication statusPublished - 2022


  • fat-producing microorganisms
  • food industry waste
  • microbial oils
  • xylose


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