Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil

With the aim of developing bioprocesses for waste valorization and a reduced water footprint, we optimized two-step fermentation process that employs oleaginous yeast Cutaneotrichosporon oleaginosus production oil from liquid cheese whey permeate. For first step, addition urea as cost-effective nitrogen source allowed an increase in biomass production. In second syrup candied fruit processing, another food supplied carbon feeding, triggered lipid accumulation. Consequently, lipids were produced at final concentration productivity 38 g/L 0.57 g/L/h respectively, which are among highest reported values. Through this strategy, based on wastes (WP mango syrup) by recovering not only nutritional compounds but also necessary growth production, addressed one main goals circular economy. addition, set up accurate fast-flow cytometer method to quantify content, avoiding extraction step use solvents. This can represent analytical improvement screening different strains monitoring single-cell level.