Studies on the Possibility of Producing Fats from Food Wastes by Using Micro‐organisms: I: Factors Affecting Fat Production from Different Fungi

Abstract

AbstractThere is a great shortage of edible oils which must be compensated. Such shortage leads to the continuous research for alternative sources of edible oils which has therefore considerable national importance though little interest in exploiting micro‐organisms for this purpose is evident. Factors affecting fat production from different fungi including incubation temperature, incubation period, pH‐value, sugar concentration, spore count and carbon: nitrogen (C/N) ratio were studied. The optimum conditions enhancing the production of lipids from molasses media as food wastes by using Aspergillus niger, Aspergillus oryzae, Penicillium roqueforti and Rhizopus arrhizus were: 30,25,30 and 30° C for incubation temperature; 3, 7, 7 and 7 days for incubation period; 5,50:1; 7,70 :1;5,50: land 5,50 :1 for glucose percent and C/N ratio; 5,6,6 and 7 for pH‐values and 2 × 104,1.5 × 104,2 × 104 and 1.3 × 105 for spore concentrations respectively. The oil contents of mycelium and fat coefficient obtained from the studied fungi grown in carrot wastes media were less than that resulted in molasses media.