Journal of Applied Phycology

, Volume 30, Issue 6, pp 2997–3007 | Cite as

Dual-species cultivation of microalgae and yeast for enhanced biomass and microbial lipid production

  • Lu Liu
  • Junhui Chen
  • Phaik-Eem Lim
  • Dong WeiEmail author
8th Asian Pacific Phycological Forum


Oleaginous microalgae and yeasts are well known as potential feedstocks for biofuels and other fatty acid-derived materials. Microalgae-yeast mixed culture has gained more attention recently for the improvement of microbial lipid production economically. In the present work, combinations of two Chlorella species with oleaginous yeast at different ratios by the mixed culture mode were evaluated for the improvement of biomass and lipid production. Yeast cells dominated in a dual-species cultivation system when co-cultivated with Chlorella vulgaris. Compared to the monoculture and other three studied consortia, the mixed culture of Chlorella pyrenoidosa and Rhodotorula glutinis with a ratio of 3:1 achieved maximum biomass concentration and lipid productivity. Further optimization of the C/N ratio in the medium was carried out using this consortium. At a C/N ratio of 64, biomass concentration and lipid yield reached 6.12 ± 0.31 and 2.48 ± 0.09 g L−1, respectively. The highest total fatty acid (TFA) productivity (175.64 ± 2.32 mg L−1 day−1) obtained in the mixed culture was twofold than that in the monoculture. Additionally, dissolved oxygen and pH were found to be adjusted synergistically in the mixed culture. These results demonstrated that an artificial consortium of microalgae and yeast is a promising approach for future applications in microbial lipid production.


Chlorella Oleaginous yeast Artificial consortium Mixed culture Microbial lipid production 



This work was funded by the program of Sciences and Technology of Guangzhou (Grant no. 201704030084), the Science and Technology Program in Marine and Fishery of Guangdong (Grant no. A201401C01), and the Science and Technology Program of Guangdong (Grant nos. 2015A020216003 and 2016A010105001). This work is partly supported by the 111 Project (B17018).


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Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.School of Food Science and EngineeringSouth China University of TechnologyGuangzhouPeople’s Republic of China
  2. 2.Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)GuangzhouChina
  3. 3.University of Malaya, Institute of Ocean and Earth Sciences (IOES)Kuala LumpurMalaysia

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