Co-culture for lipid production: Advances and challenges

• Published in: Biomass & bioenergy Vol. 92; pp. 20 - 30
• Main Authors: Magdouli, S., Brar, S.K., Blais, J.F.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-09-2016
• Subjects: Biofuel; Challenges; Co-culture; Lipid production; Oleaginous microorganisms; Lipid production; Biofuel; Co-culture; Oleaginous microorganisms; Challenges
• ISSN: 0961-9534; 1873-2909
• DOI: 10.1016/j.biombioe.2016.06.003

The exploration of microbial communities to efficiently produce biofuels has become a critical approach among biochemical processes. Co-cultures have been intensively studied to address the limitations in substrate utilization by individual strains for the production of other bioproducts. Accordingly, many concerns have arisen about the effects of this strategy on lipid productivity. Despite the extensive research on lipid production by oleaginous microorganisms, co-culture strategy has been only well-reviewed in algal species and most of the original research has been concentrated on the different nutritional growth modes (e.g. heterotrophic and mixotrophic). Moreover, current literature indicates scarce information on strategies for the improvement of lipid production with other species rather than microalgae. From a systematic perspective, this review will highlight co-culture systems existing for the improved biomass and lipid productivity, among other species. The review first discloses the current state of microalgal assemblies and their strategies for lipid production. Subsequently, it summarizes other assemblies aimed at lipid production. Finally, it discusses the relative advantages and disadvantages and the possibilities to overcome inherent challenges.
•Co-cultures can be exploited for higher lipid productivity.•Co-culture system improved substrate utilization and biomass production.•Mixed culture presented many advantages that can be exploited for lipid production.•Mixed cultivation face bottlenecks due to various technical factors.