Valorization of apple and grape wastes with malic acid-degrading yeasts

Steyn, Annica; Viljoen-Bloom, Marinda; Zyl, Willem H. van

doi:10.1007/s12223-021-00850-8

Cited by 6 publications

(5 citation statements)

References 47 publications

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“…In fermented foods, yeasts produce alcohol and other organic molecules, improve flavor, aroma and texture of the final product, enhance the nutritional properties and may reduce anti-nutritional factors and toxins. Over the years, yeast strains, isolated and characterized from several naturally fermented foods, have been successfully applied as starter/co-starter to produce both conventional and functional foods at industrial level [94,95].…”

Section: Involvement Of Yeasts During Fbpw Valorizationmentioning

confidence: 99%

“…Different food-grade yeasts, FBPW, and industrial processes may be used to produce functional foods and/or bioactive compounds [96]. Indeed, yeasts, by virtue of their high resistance to abiotic stress factors such as low pH, presence of salt and high concentrations of ethanol have great potential for valorizing FBPW [94,95].…”

Section: Involvement Of Yeasts During Fbpw Valorizationmentioning

confidence: 99%

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Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

et al. 2022

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Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issues for the whole society, urgently requesting solutions from researchers, policy-makers, and other stakeholders involved in the health and food system. Food by-products and wastes (FBPW) represent a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic and environmental costs. Yet, recycling and up-cycling of FBPW to produce functional foods could represent a solution to dietary inadequacy and risk of N-NCDs onset. Bioprocessing of FBPW with selected microorganisms appears to be a relatively cheap strategy to yield molecules (or rather molecules mixtures) that may be used to fortify/enrich food, as well as to formulate dietary supplements. This review, conjugating human health and sustainability in relation to food, describes the state-of-the-art of the use of yeasts, molds, and lactic acid bacteria for producing value-added compounds from FBPW. Challenges related to FBPW bioprocessing prior to their use in food regard will be also discussed: (i) loss of product functionality upon scale-up of recovery process; (ii) finding logistic solutions to the intrinsic perishability of the majority of FBPW; (iii) inserting up-cycling of FBPW in an appropriate legislative framework; (iv) increasing consumer acceptability of food and dietary supplements derived from FBPW.

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Section: Involvement Of Yeasts During Fbpw Valorizationmentioning

confidence: 99%

Section: Involvement Of Yeasts During Fbpw Valorizationmentioning

confidence: 99%

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

et al. 2022

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“…However, as part of a biorefinery concept, the production of this organic acid could be attractive due to its growing market [214]. A recent study using malic acid-degrading yeasts indicated that acetic acid could be acquired as a by-product when cultivated in media containing malic acid and glucose/xylose [215] or fruit wastes such as apple and grape pomace. Other studies have suggested the use of renewable substrates such as apple pomace to produce bioethanol that could then be converted to higher levels of acetic acid [216,217].…”

Section: Acetic Acidmentioning

confidence: 99%

“…Most of the strains highlighted in Table 6 were evaluated on simple substrates like glucose and glycerol, but it would be interesting to generate data for more complex substrates as part of a larger biorefinery concept. A recent study considering fruit waste streams of South Africa indicated that two natural yeast strains of Pichia kudriavzevii and S. cerevisiae could produce acetic acid and ethanol when fermented in apple or grape pomace [215]. In the debate of natural vs. genetically modified yeasts strains, the ideal (but not so simple) answer would be to exploit the natural abilities of wild yeasts and to "perfect" those strains with the relevant genetic modifications.…”

Section: Natural Versus Genetically Modified Yeastsmentioning

confidence: 99%

Potential Valorization of Organic Waste Streams to Valuable Organic Acids through Microbial Conversion: A South African Case Study

et al. 2021

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The notion of a “biobased economy” in the context of a developing country such as South Africa (SA) necessitates the development of technologies that utilize sustainable feedstocks, have simple and robust operations, are feasible at small scale and produce a variety of valuable bioproducts, thus fitting the biorefinery concept. This case study focuses on the microbial production of higher-value products from selected organic waste streams abundant in the South African agricultural sector using microbes adapted to utilize different parts of biomass waste streams. A ruminant-based carboxylate platform based on mixed or undefined anaerobic co-cultures of rumen microorganisms can convert the carbohydrate polymers in the lignocellulosic part of organic waste streams to carboxylic acids that can be upgraded to biofuels or green chemicals. Furthermore, yeast and fungi can convert the simpler carbohydrates (such as the sugars and malic acid in grape and apple pomace) to ethanol and high-value carboxylic acids, such as lactic, fumaric, succinic and citric acid. This review will discuss the combinational use of the ruminal carboxylate platform and native or recombinant yeasts to valorize biomass waste streams through the production of higher-value organic acids with various applications.

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“…However, the yeast’s native fumarases predominantly catalyze the unidirectional conversion of fumaric acid to malic acid (Pines et al 1996 , Ilica et al 2019 ). The recombinant expression of appropriate genes is thus required to direct malic acid degradation towards the production of fumaric acid in S. cerevisiae (Steyn et al 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Constructing recombinantSaccharomyces cerevisiaestrains for malic-to-fumaric acid conversion

Steyn

Viljoen-Bloom

Zyl

2023

FEMS Microbiology Letters

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Saccharomyces cerevisiae with its robustness and good acid tolerance, is an attractive candidate for use in various industries, including waste-based biorefineries where a high-value organic acid is produced, such as fumaric acid could be beneficial. However, this yeast is not a natural producer of dicarboxylic acids and genetic engineering of S. cerevisiae strains is required to achieve this outcome. Disruption of the natural FUM1 gene and the recombinant expression of fumarase and malate transporter genes improved the malic acid-to-fumaric acid conversion by engineered S. cerevisiae strains. The efficacy of the strains was significantly influenced by the source of the fumarase gene (yeast versus bacterial), the presence of the XYNSEC signal secretion signal and the available oxygen in synthetic media cultivations. The ΔFUM1Ckr_fum + mae1 and ΔFUM1(ss)Ckr_fum + mae1 strains converted extracellular malic acid to 0.98 g/L and 1.11 g/L fumaric acid under aerobic conditions.

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Valorization of apple and grape wastes with malic acid-degrading yeasts

Cited by 6 publications

References 47 publications

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

Potential Valorization of Organic Waste Streams to Valuable Organic Acids through Microbial Conversion: A South African Case Study

Constructing recombinantSaccharomyces cerevisiaestrains for malic-to-fumaric acid conversion

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