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Abstract

The invention pertains to a method for reducing the viscosity of a fermentation broth, wherein the method comprises the step of mixing at least one compound selected from the group consisting of ascorbic acid, citric acid, lactic acid, formic acid, amino acids, and soluble salts of said acids into a fermentation broth comprising microbial cells, the fermentation broth having free microbial oil in an amount of 5.0 wt. % or less, calculated on the total weight of the fermentation broth, wherein the total lipid content of the dry matter content of the fermentation broth is at least 40 wt. %. The invention also pertains to a fermentation broth with a low viscosity, methods for processing the fermentation broth with a low viscosity, a dried biomass, and a use of the fermentation broth with a low viscosity in the preparation of a dried biomass, an extracted microbial oil, a feed additive, or of an animal feed.

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First Claim