Citric acid, biomass and cellular lipid production by <i>Yarrowia lipolytica</i> strains cultivated on olive mill wastewater‐based media

Sarris, Dimitris; Galiotou‐Panayotou, Maria; Koutinas, Apostolis; Komaitis, Michael; Papanikolaou, Séraphim

doi:10.1002/jctb.2658

Cited by 90 publications

(116 citation statements)

References 45 publications

(108 reference statements)

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“…For de novo lipid synthesis using glucose as a carbon source, nitrogen limitation or a high carbon-to-nitrogen (C/N) ratio is the most commonly employed condition to increase intracellular lipid accumulation. However, in wild-type cells, lipids accumulate to Ͻ20% of dry cell weight (DCW) (6,7), and it usually takes 3 to 10 days to accumulate the maximum level of lipids (7). Thus, an understanding of the regulation of lipid synthesis and accumulation will allow us to engineer this organism for increased rates of lipid accumulation, thereby significantly reducing the cost of manufacture for lipids and valuable lipid-derived compounds.…”

mentioning

confidence: 99%

Snf1 Is a Regulator of Lipid Accumulation in Yarrowia lipolytica

Seip

Jackson

et al. 2013

Appl Environ Microbiol

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In the oleaginous yeast Yarrowia lipolytica, de novo lipid synthesis and accumulation are induced under conditions of nitrogen limitation (or a high carbon-to-nitrogen ratio). The regulatory pathway responsible for this induction has not been identified. Here we report that the SNF1 pathway plays a key role in the transition from the growth phase to the oleaginous phase in Y. lipolytica. Strains with a Y. lipolytica snf1 (Ylsnf1) deletion accumulated fatty acids constitutively at levels up to 2.6-fold higher than those of the wild type. When introduced into a Y. lipolytica strain engineered to produce omega-3 eicosapentaenoic acid (EPA), Ylsnf1 deletion led to a 52% increase in EPA titers (7.6% of dry cell weight) over the control. Yarrowia lipolytica is one of the most extensively studied "nonconventional" yeasts with importance in multiple industrial applications (1) and has been engineered for the commercial production of omega-3 eicosapentaenoic acid (EPA) (2). Although Y. lipolytica is an oleaginous yeast capable of accumulating large amounts of lipid in the cell, lipid accumulation schemes using hydrophobic carbon sources as substrates have been reported in many cases (3-5). For de novo lipid synthesis using glucose as a carbon source, nitrogen limitation or a high carbon-to-nitrogen (C/N) ratio is the most commonly employed condition to increase intracellular lipid accumulation. However, in wild-type cells, lipids accumulate to Ͻ20% of dry cell weight (DCW) (6, 7), and it usually takes 3 to 10 days to accumulate the maximum level of lipids (7). Thus, an understanding of the regulation of lipid synthesis and accumulation will allow us to engineer this organism for increased rates of lipid accumulation, thereby significantly reducing the cost of manufacture for lipids and valuable lipid-derived compounds.Biochemical studies of various enzymes involved in de novo lipid synthesis have provided an explanation for how oleaginous microbes accumulate lipids under conditions of nitrogen limitation (reviewed in references 4 and 8). Briefly, nitrogen exhaustion in the medium results in stimulation of AMP deaminase, which breaks down AMP to IMP and ammonium in order to salvage nitrogen. The decrease in the AMP concentration inhibits isocitrate dehydrogenase, and accumulated isocitrate is equilibrated by aconitase with citrate, which then exits the mitochondria for acetyl coenzyme A (acetyl-CoA) generation by cytosolic ATPcitrate lyase (ACL). ACL activity is thought to be critical for lipid synthesis, and cytoplasmic malic enzyme was also shown to be important for lipid synthesis by supplying NADPH for fatty acid synthesis in certain oleaginous microorganisms. Although homologs of these enzymes were found in Y. lipolytica (9), there are not many biochemical studies of these enzymes in this yeast. It also remains to be examined if this mechanism is applicable to other nutritional limitations that induce lipid accumulation, such as phosphate, magnesium, or sulfur limitation.We are interested in discovering and controll...

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confidence: 99%

Snf1 Is a Regulator of Lipid Accumulation in Yarrowia lipolytica

Seip

Jackson

et al. 2013

Appl Environ Microbiol

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“…The organic fraction of OMW is composed of sugars, organic acids, polyphenols and residual oil [417]. Polyphenols can exert antimicrobial or toxic effects against target microorganisms and thus, it is often not convenient to be contained in culture media.…”

Section: Production Of Food Microorganisms Using Olive Mill Wastewatersmentioning

confidence: 99%

“…The production of citric acid by means of OMW fermentation using Yarrowia lipolytica strains has been also studied [417]. In this sense, Sarris, et al [417] examined citric acid and biomass production of Yarrowia lipolytica on OMWs supplemented with sugar and nitrogen compounds and found efficient growth of different strains when cultivated on glucose-enriched OMWs. Moreover, polyphenols were reduced to 13-34% in all fermentations.…”

Section: Production Of Food Microorganisms Using Olive Mill Wastewatersmentioning

confidence: 99%

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

Fritsch

Stäbler

Happel³

et al. 2017

Sustainability

147

102

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Abstract:The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and reduce the environmental burden. By-products of potato, tomato, cereals and olive arise in significant amounts in European countries and are consequently of high relevance. Due to their composition with various beneficial ingredients, the waste products can be valorized by different techniques leading to economic and environmental advantages. This paper focuses on the waste generation during industrial processing of potato, tomato, cereals and olives within the European Union and reviews state-of-the-art technologies for their valorization. Furthermore, current applications, future perspectives and challenges are discussed.

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“…Variabilita mastných kyselin v kvasinkách, a to zejména v Saccharomyces, je poměrně malá. Rod Saccharomyces obsahuje 4 hlavní mastné kyseliny, tj., palmitovou, palmitolejovou, stearovou a olejovou (Řezanka et al, 2013a), které tvoří 90 % z celkového množství mastných kyselin (Řezanka et al, 2013b;Sarris et al, 2011;Sarris et al, 2013). Genetické manipulace, které vedou ke zvýšení obsahu palmitolejové kyseliny, spočívají v tom, že je do rostlin zaváděn gen kódující Δ 9 desaturasu z kvasinek rodu Saccharomyces.…”

Section: Palmitoleic Acidunclassified

“…The variability of fatty acids in yeasts, especially in Saccharomyces, is relatively low. The Saccharomyces genus contains 4 major fatty acids, palmitic, palmitoleic, stearic, and oleic (Řezanka et al, 2013a), which make up 90% of total fatty acids (Řezanka et al, 2013b;Sarris et al, 2011;Sarris et al, 2013). Genetic manipulations that lead to an increase in palmitoleic acid content thus included the introduction of a gene coding for Δ9 desaturase from the Saccharomyces yeast.…”

Section: Palmitoleic Acidmentioning

confidence: 99%

Waste Brewery and Winery Yeast as a Raw Material for Biotechnological Productions

Řezanka¹,

Palyzová²,

Sigler³

2017

Kvasny Prum

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■ 1 ÚVODVýroba piva a vína je tradiční zemědělská a potravinářská výroba s velkým ekonomickým potenciálem. V roce 2014 činila výroba piva ve 28 zemích EU asi 384 milionů hl a počet pivovarů se pohyboval kolem 6500, kromě dalších 5000 mikropivovarů, tedy malých pivovarů s produkcí méně než 1000 hektolitrů piva ročně (Brewers of Europe, 2015).Celosvětová produkce vína v roce 2012 činila asi 258 milionů hektolitrů, zatímco produkce vína v Evropě dosáhla asi 165 milionů hektolitrů (International Organization of Vine and Wine, 2016).Při výrobě piva a vína jsou kvasinky odpadní druhotnou surovinou. Po výrobě 1 hl piva zůstává asi 200 g kvasinek, což znamená v globálním měřítku produkci téměř 400 000 tun kvasinek jako vedlejšího produktu pivovarské výroby. Situace při výrobě vína je podobná; vedlejším produktem po kvašení 1 tuny hroznů je přibližně 1 kg kvasinek, což celosvětově představuje produkci přibližně 160 000 tun kvasinek. Celkem je tak na světě vyrobeno přes půl milionu tun kvasinek ročně. Množství biomasy získané z nepotravinářských procesů je omezené a je proto velice lákavé používat vedlejší produkty, což jsou právě kvasinky z výroby piva a vína. Tyto v podstatě odpadní Kvasinka rodu Saccharomyces je nejběžněji používaným organismem v biotechnologiích a množství její biomasy vznikající při výrobě piva a vína je obrovské. Uvádí se, že celosvětová roční produkce obou nápojů s sebou nese produkci více než půl milionu tun kvasinek, počítáno na sušinu, což je největší produkce jakéhokoliv mikroorganismu na celém světě. Z tohoto důvodu je možno zvážit její použití jako sekundární suroviny. V následujícím review se zaměřujeme na využití biomasy odpadních kvasinek především z hlediska jejího zpracování na biopaliva, zejména bionaftu. Zvláštní pozornost je věnována též využití kvasinek jako zdroje sofi stikovaných produktů, především skvalenu a kyseliny palmitolejové, důležité suroviny, která může být použita jako přísada do bionafty, ale je také využívána v kosmetických a dietetických prostředcích. Řezanka, T., Palyzová, A., Sigler, K., 2017: Waste brewery and winery yeast as a raw material for biotechnological productions. Kvasny Prum. 63(4): 158-162Yeast of the genus Saccharomyces is the most commonly used organism in the production of biotechnological products, and its amount produced in the production of beer and wine is enormous. It is reported that the worldwide annual production of both beverages entails the production of more than half a million tons of yeast, calculated on dry matter, the largest production of any microorganism worldwide. For this reason, it could be used as a potential secondary raw material. In the following review, we focus on the use of waste yeast biomass, particularly in terms of its processing into biofuels, especially biodiesel. Particular attention is also paid to the use of yeast as a source of sophisticated products, especially squalene and palmitoleic acid, an important raw material that can be used as a biodiesel additive, but also in cosmetic and dietetic products. Die Hefe ...

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Citric acid, biomass and cellular lipid production by Yarrowia lipolytica strains cultivated on olive mill wastewater‐based media

Cited by 90 publications

References 45 publications

Snf1 Is a Regulator of Lipid Accumulation in Yarrowia lipolytica

Snf1 Is a Regulator of Lipid Accumulation in Yarrowia lipolytica

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

Waste Brewery and Winery Yeast as a Raw Material for Biotechnological Productions

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