Table 1.

Comparison of lipid production by oleaginous yeasts cultivated on different cheese whey sources

Organism	Types of the media	Culture mode	Incubation period (h)	Cell dry weight X (g/L)	Lipid production Y (g/L)	Lipid content (%)	Lipid productivity g/L h	References
Debaryomyces etchellsii	Deproteinized cheese whey	Shake flask	96	2.8 ± 0.11	0.4 ± 0.05	15.9 ± 0.93	0.0041	(Arous et al. 2016)
Wickerhamomyces anomalus	Deproteinized Cheese whey	Shake flask	96	2.61 ± 0.03	0.65 ± 0.01	24.00 ± 0.24	0.0067	(Arous et al. 2017)
Yarrowia Lipolytica B9	Deproteinized cheese whey	Shake flask; non-sterile	120	7.0 ± 0.18	2.73 ± 0.13	39	0.022	(Taskin et al. 2015)
Cryptococcus curvatus	Pretreated cheese whey (HC treatment)	Shake flask	24	7.2	4.68	65	0.195	(Seo et al. 2014)
Cryptococcus curvatus NRRL Y-1511	Ricotta cheese whey	3L stirred tank bioreactor	72	10.77 ± 0.21	6.83 ± 0.14	63.41	0.094	(Carota et al. 2017)
Yarrowia lipolytica NCIM 3589	Cheese whey	Shake flask	72	2.6	0.33	13	0.004	(Katre et al. 2012)
Cystobasidium oligophagum JRC1	Deproteinized cheese whey DCW 25% DCW 50% DCW 75% DCW 100%	Shake flask	168	4.92 ± 0.11 8.45 ± 0.24 11.35 ± 0.21 12.79 ± 0.078	2.58 ± 0.037 4.11 ± 0.050 5.29 ± 0.41 5.64 ± 0.07	52.48 ± 1.53 48.74 ± 1.13 46.63 ± 3.74 44.12 ± 0.84	0.0153 ± 0.0002 0.0245 ± 0.0002 0.0315 ± 0.0002 0.0335 ± 0.0004	(This study)
Cystobasidium oligophagum JRC1	Untreated cheese whey UCW 25% UCW 50% UCW 75% UCW 100%	Shake flask	168	6.38 ± 0.10 12.55 ± 0.40 17.87 ± 0.90 20.98 ± 0.36	2.75 ± 0.029 3.59 ± 0.12 4.20 ± 0.057 4.57 ± 0.13	43.13 ± 0.27 28.63 ± 0.35 23.53 ± 1.05 21.79 ± 1.00	0.0163 ± 0.0001 0.0214 ± 0.0007 0.025 ± 0.0003 0.0272 ± 0.0008	(This study)