An Indigenous Hyperproductive Species of Aureobasidium pullulans RYLF-10: Influence of Fermentation Conditions on Exopolysaccharide (EPS) Production

Yadav, Kanchan L.; Rahi, Deepak Kumar; Soni, Sanjeev Kumar

doi:10.1007/s12010-013-0630-3

Cited by 20 publications

(12 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The greatest efficiency in EPS production, i.e. up 42.24 g l −1 , was reported by Yadav et al ( 2014 ) in cultures of the Ascomycota fungus Aureobasidium pullulans RYLF-10. The cultivation time is also an important factor affecting EPS production and depends mainly on the type of culture and the type of the fungal strain.…”

Section: Production Of Eps By Ascomycota and Basidiomycota Fungal Strmentioning

confidence: 72%

Extracellular polysaccharides from Ascomycota and Basidiomycota: production conditions, biochemical characteristics, and biological properties

Osińska-Jaroszuk

Jarosz-Wilkołazka

Jaroszuk-Ściseł

et al. 2015

World J Microbiol Biotechnol

107

View full text Add to dashboard Cite

Fungal polysaccharides (PSs) are the subject of research in many fields of science and industry. Many properties of PSs have already been confirmed and the list of postulated functions continues to grow. Fungal PSs are classified into different groups according to systematic affinity, structure (linear and branched), sugar composition (homo- and heteropolysaccharides), type of bonds between the monomers (β-(1 → 3), β-(1 → 6), and α-(1 → 3)) and their location in the cell (cell wall PSs, exoPSs, and endoPSs). Exopolysaccharides (EPSs) are most frequently studied fungal PSs but their definition, classification, and origin are still not clear and should be explained. Ascomycota and Basidiomycota fungi producing EPS have different ecological positions (saprotrophic and endophytic, pathogenic or symbiotic-mycorrhizae fungi); therefore, EPSs play different biological functions, for example in the protection against environmental stress factors and in interactions with other organisms. EPSs obtained from Ascomycota and Basidiomycota fungal cultures are known for their antioxidant, immunostimulating, antitumor, and antimicrobial properties. The major objective of the presented review article was to provide a detailed description of the state-of-the-art knowledge of the effectiveness of EPS production by filamentous and yeast Ascomycota and Basidiomycota fungi and techniques of derivation of EPSs, their biochemical characteristics, and biological properties allowing comprehensive analysis as well as indication of similarities and differences between these fungal groups. Understanding the role of EPSs in a variety of processes and their application in food or pharmaceutical industries requires improvement of the techniques of their derivation, purification, and characterization. The detailed analyses of data concerning the derivation and application of Ascomycota and Basidiomycota EPSs can facilitate development and trace the direction of application of these EPSs in different branches of industry, agriculture, and medicine.

show abstract

Section: Production Of Eps By Ascomycota and Basidiomycota Fungal Strmentioning

confidence: 72%

Extracellular polysaccharides from Ascomycota and Basidiomycota: production conditions, biochemical characteristics, and biological properties

Osińska-Jaroszuk

Jarosz-Wilkołazka

Jaroszuk-Ściseł

et al. 2015

World J Microbiol Biotechnol

107

View full text Add to dashboard Cite

show abstract

“…CC30 EPS can be used as emulsifier in foods, especially, where sunflower oil is used. EPS produced by A. pullulans showed maximum stability with olive oil (56%) [ 39 ] whereas the EPS produced by Bacillus megaterium showed the highest emulsion index with coconut oil (76%) [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of Exopolysaccharide Produced byStreptococcus thermophilusCC30

Kanamarlapudi

Muddada

2017

BioMed Research International

118

View full text Add to dashboard Cite

An exopolysaccharide (EPS) producing strain CC30 was isolated from raw milk and identified as Streptococcus thermophilus with morphological and 16S sequencing analysis. The strain was shown to produce 1.95 g/L of EPS when grown in skim milk lactose medium at 30°C by increasing the viscosity of the medium. The EPS was isolated and purified, and it was shown to consist of glucose and galactose in 1 : 1 ratio, with molecular weights ranging from 58 to 180 kDa. FTIR spectroscopy indicated the EPS to have amide, hydroxyl, and carboxyl groups. Under Atomic Force Microscopy, EPS showed spike-like lumps of EPS. Scanning Electron Microscopy (SEM) studies showed that it had irregular lumps with a coarse surface. The EPS displayed pseudoplastic nature. Thermogravimetric analysis (TGA) reported a degradation temperature of 110.84°C. The purified EPS exhibited reducing activity, hydrogen peroxide radical scavenging activity, and emulsification activity. The results of the present study indicated that EPS producing Streptococcus thermophilus could serve as a promising candidate for further exploitation in food industry.

show abstract

“…Agitation can affect the oxygen diffusion, thus impacting the mass transfer and the aerobic metabolite production of microorganisms (Yadav et al, 2014). The effect of dissolved oxygen and the agitation (100, 200, 250 rpm) on yeast growth and lipid production were examined at different volumes (250, 500 and 1000 mL).…”

Section: Effect Of Dissolved Oxygen and Agitation On The Conversion Omentioning

confidence: 99%

Conversion of Mutton Fat to Cocoa Butter Equivalent by Increasing the Unsaturated Fatty Acids at the Sn-2 Position of Triacylglycerol Through Fermentation by <i>Yarrowia Lipolytica</i>

Xiong¹,

Zhang²,

Xie³

et al. 2015

American Journal of Biochemistry and Biotechnology

View full text Add to dashboard Cite

Mutton fat has a similar fatty acid profile with Cocoa Butter (CB), except that its degree of unsaturation of Triacylglycerol (TAG) at the Sn-2 position is considerably lower than CB and maybe increased by Sn-2 specific lipase to produce Cocoa Butter Equivalent (CBE), a healthy functional lipid. However, there is no commercially available Sn-2 specific lipase that can be used to convert mutton fat to CBE by improving its Unsaturated Fatty Acids (UFA) at Sn-2 position. Similar to plant, yeast fat contains higher UFAs at the Sn-2 position than animal fat. In this study, we investigated the conversion of mutton fat to CBE by fermentation of oleaginous yeast Yarrowia lipolytica which acts as a "Sn-2 specific lipase". The yeast was able to grow on mutton fat as the sole carbon source yielding a dry cell weight of 14.11 g L −1 and 33.1% lipid content after 3 days of cultivation. At optimal fermentation conditions, the degree of unsaturation of TAGs at the Sn-2 position increased from 61.5 (mutton fat) to 89.3% (cellar lipid, 72 h) while the amount of Saturated Fatty Acids (SFA) of the Total Fatty Acids (TFA) was decreased from 58.9 to 34.5%. In addition, the presence of methyl stearate as the cosubstrate in the medium improved the ratio of SFAs/TFAs. It was found that fatty acid profile of the yeast fat with 24.60% palmitic acid, 31.34% stearic acid, 34.29% oleic acid, 5.57% linoleic acid and degree of unsaturation at Sn-2 position in TAGs (84.66%) resembled that of CB when the yeast was grown on mutton fat/methyl stearate (with a ratio of 60/40) as carbon source. These results suggest that biotransformation or metabolism could be directed by using mixtures of inexpensive animal fats and saturated fatty acid or methyl as co-substrates, to produce functional lipids with predetermined composition, such as CBE.

show abstract

An Indigenous Hyperproductive Species of Aureobasidium pullulans RYLF-10: Influence of Fermentation Conditions on Exopolysaccharide (EPS) Production

Cited by 20 publications

References 20 publications

Extracellular polysaccharides from Ascomycota and Basidiomycota: production conditions, biochemical characteristics, and biological properties

Extracellular polysaccharides from Ascomycota and Basidiomycota: production conditions, biochemical characteristics, and biological properties

Characterization of Exopolysaccharide Produced byStreptococcus thermophilusCC30

Conversion of Mutton Fat to Cocoa Butter Equivalent by Increasing the Unsaturated Fatty Acids at the Sn-2 Position of Triacylglycerol Through Fermentation by <i>Yarrowia Lipolytica</i>

Contact Info

Product

Resources

About