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Effect of lactose and olive oil on intra- and extracellular lipids of Torulopsis bombicola

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Summary

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.

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References

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Zhou, Q.H., Kosaric, N. Effect of lactose and olive oil on intra- and extracellular lipids of Torulopsis bombicola . Biotechnol Lett 15, 477–482 (1993). https://doi.org/10.1007/BF00129322

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  • DOI: https://doi.org/10.1007/BF00129322

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