Cheese whey supports high riboflavin synthesis by the engineered strains of the flavinogenic yeast Candida famata

Table 1 Riboflavin production of C. famata strains grown in YNB with different source of carbon or whey on 72 h *

Strains	Source of carbon	Biomass, g/L	Riboflavin
Strains	Source of carbon	Biomass, g/L	mg/L	mg/g DCW
AF-4	Glucose	4.32 ± 0.17	325.00 ± 13.00	75.26 ± 2.63
	Lactose	4.00 ± 0.16	152.50 ± 6.15	38.86 ± 1.36
	Whey	13.6 ± 0.65	498.00 ± 23.90	37.59 ± 1.80
BRP	Glucose	3.93 ± 0.14	366.00 ± 14.64	93.12 ± 3.26
	Lactose	3.77 ± 0.13	252.80 ± 9.18	67.05 ± 2.35
	Whey	9.63 ± 0.46	890.09 ± 44.14	92.43 ± 4.23
BRPI	Glucose	3.04 ± 0.12	822.50 ± 32.90	237.3 ± 8.69
	Lactose	3.21 ± 0.13	310.00 ± 12.40	96.57 ± 3.86
	Whey	9.88 ± 0.44	930.00 ± 46.50	94.13 ± 3.77
BRPI/RIB6	Glucose	3.31 ± 0.13	903.75 ± 35.15	273.20 ± 13.66
	Lactose	3.41 ± 0.15	310.40 ± 13.5	91.02 ± 4.55
	Whey	9.95 ± 0.39	1450.20 ± 72.51	145.75 ± 6.56
VKMY-9	Glucose	4.17 ± 0.17	2.75 ± 0.10	0.66 ± 0.03
	Lactose	3.42 ± 0.14	0.45 ± 0.02	0.13 ± 0.01
	Whey	9.67 ± 0.41	12.10 ± 0.60	1.25 ± 0.06

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