NITROGEN SOURCES ON TPOMW VALORIZATION THROUGH SOLID STATE FERMENTATION PERFORMED BY Yarrowia lipolytica

Lopes, V. R. O.; Farias, Marcelle Alves; Belo, Isabel; Coelho, Maria Alice Zarur

doi:10.1590/0104-6632.20160332s20150146

Cited by 25 publications

(17 citation statements)

References 46 publications

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“…A similar effect was observed in the production of lipase by Bacillus coagulans in SSF of melon wastes, where the addition of (NH 4 ) 2 SO 4 increased enzyme production 1.6 times compared to urea addition, while other organic nitrogen sources had no effect [33]. Also, Lopes et al [34] found that the use of (NH 4 ) 2 SO 4 led to improve production of lipase by Yarrowia lipolytica in SSF of OP with WB when compared with the use of urea. The same positive effect of inorganic nitrogen was described by Lima et al [35] in the production of lipase by Penicillium aurantiogriseum in SmF.…”

Section: Effect Of Nitrogen Sourcessupporting

confidence: 63%

Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor

Oliveira

Salgado

Abrunhosa

et al. 2017

Bioprocess Biosyst Eng

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Lipases are versatile catalysts with many applications and can be produced by solid-state fermentation (SSF) using agro-industrial wastes. The aim of this work was to maximize the production of Aspergillus ibericus lipase under SSF of olive pomace (OP) and wheat bran (WB), evaluating the effect on lipase production of C/N ratio, lipids, phenols, content of sugars of substrates and nitrogen source addition. Moreover, the implementation of the SSF process in a packed-bed bioreactor and the improvement of lipase extraction conditions were assessed. Low C/N ratios and high content of lipids led to maximum lipase production. Optimum SSF conditions were achieved with a C/N mass ratio of 25.2 and 10.2% (w/w) lipids in substrate, by the mixture of OP:WB (1:1) and supplemented with 1.33% (w/w) (NH)SO. Studies in a packed-bed bioreactor showed that the lower aeration rates tested prevented substrate dehydration, improving lipase production. In this work, the important role of Triton X-100 on lipase extraction from the fermented solid substrate has been shown. A final lipase activity of 223 ± 5 U g (dry basis) was obtained after 7 days of fermentation.

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Section: Effect Of Nitrogen Sourcessupporting

confidence: 63%

Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor

Oliveira

Salgado

Abrunhosa

et al. 2017

Bioprocess Biosyst Eng

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“…CCD-2 T9 treatment surpassed CCD-1 T22 in laccase activity, as well as specific activity at 72 h and 168 h of culture (T9, 6, 4. In Figure 4, it was observed too a change in slope was observed for enzyme activity and specific activity at 72 h. In addition, none of the response variables decreased, as was observed for CCD-1, suggesting (C/N) 0 ratio did not influence the result, since relatively higher nitrogen concentrations and lower (C/N) 0 ratios provide primary and secondary metabolite production [34,66].…”

Section: Central Composite Design-2 (Ccd-2)mentioning

confidence: 72%

Low-cost media statistical design for laccase rPOXA 1B production in P. pastoris

Ardila-Leal

Alvarado-Ramírez

Gutiérrez-Rojas

et al. 2020

Heliyon

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are multicopper oxidases of great importance in the industry due to their non-specificity and high oxidative potential. Laccases are useful to bleach synthetic dyes, oxidize phenolic compounds and degrade pesticides, among others. Hence, the objective of this work was to optimize low cost culture media for recombinant (rPOXA 1B) laccase production from Pleurotus ostreatus in Pichia pastoris. To this end, low cost nitrogen sources were studied, such as malt extract, isolated soy protein and milk serum. Following, two central composite designs (CCD) were performed. In CCD-1 different concentrations of glucose USP (0-13.35 gL -1 ), protein isolated soy protein (5-25 gL -1 ), malt extract (3.5-17.5 gL -1 ) and (NH 4 ) 2 SO 4 (1.3-6.5 gL -1 ) were evaluated. In CCD-2 only different concentrations of glucose USP (7.9-22 gL -1 ) and isolated soy protein (15.9-44.9 gL -1 ) were evaluated. CCD-2 results led to a One Factor Experimental design (OFED) to evaluate higher isolated soy protein (20-80 gL -1 ) concentrations. In all designs, (CCD-1, CCD-2 and OFED) CuSO 4 (0.16 gL -1 ) and chloramphenicol (0.1 gL -1 ) concentrations remained unchanged. For the OFED after sequential statistical optimization, an enzyme activity of 12,877.3 AE 481.2 UL À1 at 168 h was observed. rPOXA 1B activity increased 30.54 % in comparison with CCD-2 results. Final composition of optimized media was: 20 gL -1 glucose USP, 50 gL -1 isolated soy protein 90 % (w/w), 11.74 gL -1 malt extract, and 4.91 gL -1 (NH 4 ) 2 SO 4 . With this culture media, it was possible to reduce culture media costs by 89.84 % in comparison with improved culture media previously described by our group.

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“…The solid-state fermentation using the GRAS recognized Y. lipolytica and L. paracasei [ 6 , 13 ], the nutritional and functional values of the okara and pork lard [ 4 , 10 ], may be significantly improved [ 1 ] by generating bioactive peptides and organic acids including fatty acids with antimicrobial potential [ 3 ]. To the best of our knowledge, no information has been found in the literature about the conversion of both okara and pork lard through SSF fermentation using a co-culture of Y. lipolytica and L. paracasei .…”

Section: Discussionmentioning

confidence: 99%

“…Both Y. lipolytica and Lactobacillus spp. are used in the production of fermented products due to their generally recognized as safe (GRAS) status [ 6 , 13 ]. Fermentation using microorganisms in a co-culture such as LAB and yeast could provide promising results such as an increase in the microbial safety status of the products by reducing the potential spore forming microorganism [ 4 ] due to the production of organic acids and other inhibitory substances [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

2020

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This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of Yarrowia lipolytica or a co-culture of Y. lipolytica and Lactobacillus paracasei, for developing a valuable fermented product with antioxidant and antimicrobial activity. First, some yeast strains were selected based on their properties to produce enzymes (protease and lipase) by cultivation on 5% (w/v) pork lard or 2% (w/v) freeze-dried okara. Two selected strains, Y. lipolytica MIUG D5 and Y. lipolytica ATCC 18942, were further used for the fermentation alone or in a co-culture with L. paracasei MIUG BL2. The Plackett–Burman experimental design was used to establish the effects of the fermentation parameters in order to obtain a fermented product with improved antioxidant and antimicrobial activities. As the Plackett–Burman experimental design are independent variables, the concentrations of the freeze-dried okara, pork lard, glycerol, inoculums type, inoculum concentration, and the fermentation time were analyzed. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging potential and the antimicrobial activity against aerobic spore-forming microorganisms were assessed as responses. For the fermented products, an antioxidant potential between 6.77–17.78 mM TE/g was obtained while the antimicrobial activity against Aspergillus niger ranged from 24 to 64%. Based on the statistical analysis, the time of the yeast fermentation and the concentration of pork lard were selected as variables with the influence on the SSF fermentation process and the functional properties of the fermented product. In the general context of a circular economy, the results demonstrate the possibility of bio-transforming the freeze-dried okara and the pork lard using Y. lipolytica as a valuable workhorse for the lactic acid bacteria (LAB) metabolism and postbiotics production into a fermented product, which is recommended for use as a food and feed ingredient with biotic properties.

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NITROGEN SOURCES ON TPOMW VALORIZATION THROUGH SOLID STATE FERMENTATION PERFORMED BY Yarrowia lipolytica

Cited by 25 publications

References 46 publications

Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor

Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor

Low-cost media statistical design for laccase rPOXA 1B production in P. pastoris

Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

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