Table 3 Overview of reported continuous fermentations of C. oleaginosus
Year | Authors | Substrate | C:N (g/g) | T (°C) | O2 (v/v/h) | pH | V (l) | CL (g/l) | YLX (% g/g) | LA | CX (g/l) | YLS (g/100 g substrate) | YL (g/l/h) | TR (h) | RD (h) |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1983 | Evans [22] | Semi-defined (glucose) | nd | 30 | 1 | 5.5 | 1 | 3.94 | 29 | F | 45 | 13.1 | 0.15 | 25 | 0.04 |
| Â | Â | Semi-defined (sucrose) | nd | 30 | 1 | 5.5 | 1 | 4.54 | 28 | F | 53 | 15.1 | 0.18 | 25 | 0.04 |
| Â | Â | Semi-defined (lactose) | nd | 30 | 1 | 5.5 | 1 | 5.6 | 31 | F | 60 | 18.6 | 0.22 | 25 | 0.04 |
| Â | Â | Semi-defined (xylose) | nd | 30 | 1 | 5.5 | 1 | 5.5 | 37 | F | 51 | 18.3 | 0.28 | 20 | 0.05 |
| Â | Â | Semi-defined (EtOH) | nd | 30 | 1 | 5.5 | 1 | 4 | 35 | F | 38 | 13.3 | 0.2 | 20 | 0.05 |
1989 | Ykema [39] | Whey permeate (lactose) | 20 | 30 | >Â 10% | 4.8 | 1 | 4.2 | 20 | G | 21 | nd | 0.29 | 14.3 | 0.07 |
| Â | Â | Whey permeate (lactose) | 40 | 30 | >Â 10% | 4.8 | 1 | 7.2 | 36 | G | 20 | nd | 0.38 | 18.9 | 0.053 |
| Â | Â | Whey permeate (lactose) | 40 | 30 | >Â 10% | 4.8 | 1 | 30.16 | 33 | G | 91.4 | nd | 1.00 | 30 | 0.03 |
1993 | Hassan [98] | Semi-defined (glucose) | 38.5 | 30 | >Â 30% | 5.5 | 1 | 22 | 45.6 | F | 48 | 22 | 0.33 | 20.4 | 0.049 |
2009 | Zheng [73] | Semi-defined (sucrose) | nd | 30 | >Â 50% | 5.5 | 0.5 | 9.2 | 15 | F | 61 | 7.2 | 0.33 | 27.6 | 0.036 |