A novel osmotic pressure control fed-batch fermentation strategy for improvement of erythritol production by Yarrowia lipolytica from glycerol

Yang, Libo; Zhan, Xi; Zheng, Zongyu; Wu, Jianrong; Gao, Minjie; Lin, Chi-Chung

doi:10.1016/j.biortech.2013.10.031

Cited by 113 publications

(101 citation statements)

References 33 publications

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“…Its industrial manufacturing is based on fermentation processes led by osmophilic yeasts such as [16,21,22,26,32] as well as some species of lactic acid bacteria, i.e., Oenococcus oeni, Leuconostoc mesenteroides and Lactobacillus sanfranciscencis [33][34][35]. Eythritol can also be produced from glycerol by Yarrowia lipolytica MK1 [36][37][38].…”

Section: Productionmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

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observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

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Section: Productionmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

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“…Interestingly, in medium based on molasses at an osmotic pressure at 3.0 Osmol/kg, mannitol constituted about 20% of the erythritol level. In another study (Yang et al, 2014), the synthesis of erythritol and mannitol reached the same level at low (3.0 Osml/kg) osmotic pressure: 55.7 g/L and 50.4 g/L, respectively.…”

Section: Was Observedmentioning

confidence: 92%

“…Previously, it has been shown that high osmotic pressure results in efficient erythritol biosynthesis by Y. lipolytica (Yang et al, 2014). Thus, a high osmotic shock of Y. lipolytica was performed to initiate erythritol synthesis in the second stage of cultivation.…”

Section: The Stage Of Erythritol Productionmentioning

confidence: 99%

“…Therefore, the S. cerevisiae SUC2 gene was cloned under the Y. lipolytica TEF promoter (Blazeck et al, 2011) and transformed into Y. lipolytica allowing for growth on sucrose. It has recently been shown that the high osmotic pressure caused by glycerol induces erythritol production (Yang et al, 2014). Glycerol is an important renewable feedstock-it is the main side-product of the bio-diesel production process that is currently applied on an industrial and commercial scale.…”

Section: Introductionmentioning

confidence: 99%

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A two-stage fermentation process of erythritol production by yeast Y. lipolytica from molasses and glycerol

Mirończuk

Rakicka

Biegalska

et al. 2015

Bioresource Technology

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“…W. anomalus is known to have robust stress biology, giving rise to the possibility that the various activities of solutes, such as osmotic stress, water-activity reduction, and chaotropicity might enhance production of biosurfactant 5 . Microbial stress biology could be utilized to enhance microbial behaviour, and the production of microbial metabolites, for biotechnological purposes [23][24][25][26] . Further work is needed to explore additional ways in which biosurfactant production by W. anomalus PY189 can be better optimized.…”

Section: Future Perspectivementioning

confidence: 99%

Production of biosurfactant by Wickerhamomyces anomalus PY189 and its application in lemongrass oil encapsulation

Dejwatthanakomol¹,

Anuntagool²,

Morikawa³

et al. 2016

ScienceAsia

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ABSTRACT:In this study, the production and characterization of a biosurfactant from yeast Wickerhamomyces anomalus strain PY189 was carried out. The highest efficiency for biosurfactant production was found when the organism was grown in a medium containing 4% (v/v) soya bean oil and 0.4% (w/v) NaNO 3 at 30°C and pH 5.5 for 7 days. After 7 days of cultivation, W. anomalus PY189 was able to produce up to 0.57 g/l of biosurfactant as ethyl acetate extracts. The culture supernatant was able to reduce the surface tension of the culture broth from 42.5 mN/m to 36.5 mN/m with a critical micelle concentration of 204 mg/l. The crude extract of biosurfactants was then applied to the encapsulation of lemongrass oil. Emulsions of lemongrass oil in 20 mg/dl maltodextrin solution (oil:maltodextrin solution ratios of 0.2:1, 0.15:1, and 0.1:1) containing 0.8% and 1% (w/v) crude biosurfactant extract were stable for at least 24 h and had an average oil droplet size of less than 10 µm. Lemongrass oil microcapsules were later produced using a spray drying technique. This microcapsule exhibited microbial growth inhibition activity against E. coli, S. aureus, and Salmonella at 5% (w/v) concentration.

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A novel osmotic pressure control fed-batch fermentation strategy for improvement of erythritol production by Yarrowia lipolytica from glycerol

Cited by 113 publications

References 33 publications

Sugar alcohols—their role in the modern world of sweeteners: a review

Sugar alcohols—their role in the modern world of sweeteners: a review

A two-stage fermentation process of erythritol production by yeast Y. lipolytica from molasses and glycerol

Production of biosurfactant by Wickerhamomyces anomalus PY189 and its application in lemongrass oil encapsulation

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