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Industrial Application of Single Cell Oils.

Back in May a symposium was convened to discuss single cell oils and the focus of this event was slanted towards the industrial applications of microbial fats and oils. It covered the uses of bacteria, fungi, yeast and micro-algae as sources of long chain omega-3 and omega-6 fatty acids, cocoa butter substitutes and wax esters.

Each of the speakers at this event agreed to contribute a manuscript to this book. The consensus of opinion of those who attended was that the microbial production of oils designed for particular applications is now feasible. However, it is the production economics that will dictate how fast these 'designer oils' are developed. Because of cost considerations, is does not look likely that such oils will ever replace vegetable oils in general use.

This text presents an up-to-date discussion on this whole are. Following an overview of microbial oils, the chapters headings run: Microbial lipids - commercial realities or academic curiosities; Wax ester production by Acinetobacter sp. HO1-N; Production of eicosapentaenoic acid from marine bacteria; Industrial production of arachidonic acid by Mortierella; Gamma-linolenic acid from genus Mortierella; Enhancement of C20 polyunsaturated fatty acid production in Pythium ultimum; Production of dihomo-|gamma~-linolenic acid, arachidonic acid and eicosapentaenoic acid by filamentous fungi; Triaglycerol assembly from lipid substrates by apiotrichum curvatum; Production of microbial cocoa butter equivalents; Production of cocoa butter equivalents by yeast mutants; Scale-up yeast technology; Production of eicosapentaenoic acid by a marine micro-algae and its commercial utilization for aquaculture; Oil production by micro-algae in outdoor mass culture; Production of polyunsaturated fatty acids (EPA, ARA and GLA) by micro-algae Porphyridium and Spirulina; SCO production by fermentative micro-algae; and Bioproduction of docsahanaeoic acid (DHA) by micro-algae.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Dec 1, 1992
Words:279
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