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- 01JEB55YKGY5CG3DSGA3AJRZWP classification A1.
- 01JEB55YKGY5CG3DSGA3AJRZWP date "2025".
- 01JEB55YKGY5CG3DSGA3AJRZWP language "eng".
- 01JEB55YKGY5CG3DSGA3AJRZWP type journalArticle.
- 01JEB55YKGY5CG3DSGA3AJRZWP hasPart 01JEV0MSN6GAXMCN3XN9VM4VTN.pdf.
- 01JEB55YKGY5CG3DSGA3AJRZWP hasPart urn:uuid:88280f62-5cbd-4509-8466-07ae54ef7fc6.
- 01JEB55YKGY5CG3DSGA3AJRZWP subject "Agriculture and Food Sciences".
- 01JEB55YKGY5CG3DSGA3AJRZWP doi "10.1016/j.foodres.2024.115481".
- 01JEB55YKGY5CG3DSGA3AJRZWP issn "0963-9969".
- 01JEB55YKGY5CG3DSGA3AJRZWP issn "1873-7145".
- 01JEB55YKGY5CG3DSGA3AJRZWP volume "200".
- 01JEB55YKGY5CG3DSGA3AJRZWP abstract "Oleaginous yeasts offer a promising sustainable alternative for producing edible lipids, potentially replacing animal and unsustainable plant fats and oils. In this study, we screened 11 oleaginous yeast species for their lipid profiles and identified Apiotrichum brassicae as the most promising candidate due to its versatility across different growth media. A. brassicae grown in a dairy side stream produced lipids with a composition most similar to cocoa butter, but the stearic acid and linoleic acid content varied greatly when grown on different substrates. We visualised the formation of lipid droplets by digital holotomography. Pilot-scale production was followed by enzymatic and ultrasonic treatment of biomass and heptane/ethanol extraction. The fatty acid (FA) and triacylglycerol (TAG) composition, thermal behaviour, and solid fat content of A. brassicae lipids was compared to benchmarks such as beef fat, cocoa butter, palm oil and milk fat. The FA profile of the A. brassicae lipids shares the same types of fatty acids with cocoa butter, beef fat and palm oil, however concentrations differ resulting in a lower content of saturated FAs. This increased the proportion of unsaturated TAGs, reducing the melting and crystallisation temperatures and the solid fat content. The microbial lipids contained the major TAGs of cocoa butter at similar ratios, resulting in a comparable melting peak and crystallisation peaks similar to the lowmelting groups of beef fat and palm oil. Fractionation has the potential to produce beef fat, cocoa butter or palm oil equivalents with desired techno-functional properties. This study demonstrates the potential of A. brassicae to produce tailored lipid profiles for various food applications through strain and process engineering or downstream processing.".
- 01JEB55YKGY5CG3DSGA3AJRZWP author F03FD56C-CF5F-11E9-BE61-44CB5607D3EF.
- 01JEB55YKGY5CG3DSGA3AJRZWP author F4A431F0-F0ED-11E1-A9DE-61C894A0A6B4.
- 01JEB55YKGY5CG3DSGA3AJRZWP author FA8A8C36-F0ED-11E1-A9DE-61C894A0A6B4.
- 01JEB55YKGY5CG3DSGA3AJRZWP author urn:uuid:0262bd75-d004-414f-8868-123be7aa2ca9.
- 01JEB55YKGY5CG3DSGA3AJRZWP author urn:uuid:17e0fd7e-e206-4fd6-b507-2d04f8978b79.
- 01JEB55YKGY5CG3DSGA3AJRZWP author urn:uuid:2bf096a5-1897-4a80-b11f-5737316d480c.
- 01JEB55YKGY5CG3DSGA3AJRZWP author urn:uuid:2e9387ca-54f4-4bd7-a865-ad354855885c.
- 01JEB55YKGY5CG3DSGA3AJRZWP author urn:uuid:d316da3a-50cd-4952-a428-64f150a213bf.
- 01JEB55YKGY5CG3DSGA3AJRZWP author urn:uuid:e1933842-c572-498f-8306-8ff2c2a03101.
- 01JEB55YKGY5CG3DSGA3AJRZWP dateCreated "2024-12-05T10:17:20Z".
- 01JEB55YKGY5CG3DSGA3AJRZWP dateModified "2025-02-25T11:06:44Z".
- 01JEB55YKGY5CG3DSGA3AJRZWP name "Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae".
- 01JEB55YKGY5CG3DSGA3AJRZWP pagination urn:uuid:a450522c-e456-46a4-a8a3-97cd6b549b2f.
- 01JEB55YKGY5CG3DSGA3AJRZWP sameAs LU-01JEB55YKGY5CG3DSGA3AJRZWP.
- 01JEB55YKGY5CG3DSGA3AJRZWP sourceOrganization urn:uuid:8771a9a6-a4ed-4085-b362-e39d6bdcfeb7.
- 01JEB55YKGY5CG3DSGA3AJRZWP type A1.