Summary
A two stage system for continuous culture of microbial fat was developed. Optimisation of the dilution rate in the second stage led to a final product with 30% of protein and 28% of fat.
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References
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Almazan, O., Klibansky, M. & Otero, M.A. Microbial fat synthesis by rhodotorula glutinis from blackstrap molasses in continuous culture. Biotechnol Lett 3, 663–666 (1981). https://doi.org/10.1007/BF00158697
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DOI: https://doi.org/10.1007/BF00158697