Bioconversion of waste acid oil to docosahexaenoic acid by integration of “ex novo’’ and “de novo’’ fermentation in Aurantiochytrium limacinum

Laddha, Hrishikesh; Pawar, Pratik R.; Prakash, Gunjan

doi:10.1016/j.biortech.2021.125062

Cited by 16 publications

(4 citation statements)

References 44 publications

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“…In general, the lipid and DHA productions vary with microbial strains, culture conditions, and nutrients used in the culture media. The fatty acid composition of thraustochytrids is known to be altered by carbon and nitrogen sources (Laddha et al, 2021). In thraustochytrid strain G13, a high content of carbon and nitrogen is reported to increase accumulation of lipids and DHA (Bowles et al, 1999).…”

Section: Lipid and Fatty Acids Profilesmentioning

confidence: 99%

PUFA and carotenoid producing thraustochytrids and their anti-microbial and antioxidant activities

et al. 2023

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Thraustochytrids contribute to the microbiota of mangrove ecosystem, and they hold promise as a potential source of polyunsaturated fatty acids (PUFAs), antimicrobials and antioxidants for their application in pharmaceutical, aquaculture, and human health sectors. However, the thraustochytrids have not been properly studied in Indian mangrove ecosystems for their PUFAs and biological activities, and hence, the present study was carried to isolate the PUFAs-rich thraustochytrids for their pigments, antimicrobial and antioxidant properties. This work isolated and identified the thraustochytrids that are capable of producing PUFAs from decomposing leaves of mangroves at Pichavaram, southeast coast of India. Two predominant isolates were identified as Thraustochytrium sp. and Aurantiochytrium mangrovei based on morphological and molecular characteristics. Thraustochytrium sp., produced the biomass of 4.72 g L-1, containing total lipids of 42.36% and docosahexaenoic acid (DHA) of 32.69% of total lipids, whereas, A. mangrovei produced the biomass of 6.25 g L-1 containing total lipids of 49.81% and DHA of 44.71% of total lipids. Astaxanthin pigment accumulated up to 3.2 µg L-1 in A. mangrovei, whereas the pigment was not detected in Thraustochytrium sp. Further, the biomass extracted in organic solvents was tested for antibacterial activity against seven clinical pathogens along with positive control of ampicillin. Thraustochytrium sp., exhibited the highest antibacterial activity with the zone of inhibition of 78.77% against Staphylococcus aureus and the lowest (20.95%) against Klebsiella pneumonia. Thraustochytrium sp., also showed minimum inhibitory concentration (MIC) of 40 µg L-1 inhibiting the growth of S. aureus. The antioxidant activity of A. mangrovei was tested by using six assays and noted the highest free radical scavenging (87.37 ± 1.22%) and the lowest nitric oxide radical scavenging (75.12 ± 2.22%) activities. Hence, it is clear that the extracts of Thraustochytrium sp., and A. mangrovei are promising sources of lead compounds for biopharma and food industries.

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Section: Lipid and Fatty Acids Profilesmentioning

confidence: 99%

PUFA and carotenoid producing thraustochytrids and their anti-microbial and antioxidant activities

et al. 2023

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“…Microbial production of polyunsaturated fatty acids has been trending upward in the last decade in furtherance of meeting the demand and sustainable production. Consequently, there is a lot of research in the literature to improve production by different ways, such using alternative substrate [126,127], isolating new microorganisms [128,129], trying different fermentation techniques [130][131][132], and metabolic engineering [133][134][135].…”

Section: Lipids and Fatty Acidsmentioning

confidence: 99%

Production of Value-Added Products as Food Ingredients via Microbial Fermentation

et al. 2023

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Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingredients that were conventionally made from some other sources such as plant tissue cultures or animals are now being introduced in the industry as ‘fermentation products.’ Some examples of such novel fermentation food ingredients include flavonoids, cultured meat products, food colorants, antioxidants, lipids, and fatty acids. This review summarizes some of the most prominent food ingredients and novel fermentation food products currently being produced via microbial fermentation as well as the strategies to enhance such fermentation processes. Additionally, economical feedstocks are discussed with their potential to be converted into value-added products with the help of microbial fermentations.

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“…Lipases of the oleaginous yeast Y. lipolytica are well identified, characterized, and the ex‐novo lipid synthesis pathway is thoroughly investigated (Fickers et al, 2005 ; Thevenieau et al, 2018 ). Recent studies also highlight increasing interest in thraustochytrid species for their capability to grow on hydrophobic substrates by expressing intra‐ and extracellular lipases and accumulation of industrially important oleochemicals (Ishibashi et al, 2019 ; Laddha et al, 2021 ; Patel, Delgado Vellosillo, et al, 2022b ). However, the exact mechanism, enzymes involved, and pathways for utilization of hydrophobic in thraustochytrids yet remain unknown.…”

Section: Ex‐novo Lipid Synthesis Pathway and Oleaginous Microorganismsmentioning

confidence: 99%

Insights into hydrophobic waste valorization for the production of value‐added oleochemicals

Vyas

Μάτσακας

Christakopoulos

2022

Microbial Biotechnology

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Bioconversion of waste acid oil to docosahexaenoic acid by integration of “ex novo’’ and “de novo’’ fermentation in Aurantiochytrium limacinum

Cited by 16 publications

References 44 publications

PUFA and carotenoid producing thraustochytrids and their anti-microbial and antioxidant activities

PUFA and carotenoid producing thraustochytrids and their anti-microbial and antioxidant activities

Production of Value-Added Products as Food Ingredients via Microbial Fermentation

Insights into hydrophobic waste valorization for the production of value‐added oleochemicals

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