Efficient biosynthesis of γ-decalactone in ionic liquids by immobilized whole cells of Yarrowia lipolytica G3-3.21 on attapulgite

Zhao, Yuping; Xu, Yan; Jiang, Changxing

doi:10.1007/s00449-015-1431-6

Cited by 13 publications

(6 citation statements)

References 31 publications

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“…Among them, DumpUM was the most effective and increased the yield of γ-decalactone from 0.95 to 1.60 g/L . Notably, Zhao et al used attapulgite (ATG) to immobilize Y. lipolytica G3–3.21 in a cosolvent system containing an ionic liquid (IL) . After optimizing the conditions, a γ-decalactone yield of 8.05 g/L was obtained, and after reuse 10 times, the yield of γ-decalactone could still reach 7.51 g/L, which is equivalent to 93.3% of the yield in the first batch.…”

Section: Factors Affecting γ-Decalactone Accumulation and Related Pro...mentioning

confidence: 99%

Metabolic and Process Engineering for Producing the Peach-Like Aroma Compound γ-Decalactone in Yarrowia lipolytica

Zhou

Wang

et al. 2022

J. Agric. Food Chem.

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Due to its strong and unique peach-like aroma, γ-decalactone is widely used in dairy products and other foods or beverages. The oleaginous yeast Yarrowia lipolytica, which is generally regarded as safe, has shown great potential in the production of this flavor compound. Recently, the development of metabolic and process engineering has enabled the application of Y. lipolytica for the production of γ-decalactone. This Review summarizes the relevant biosynthesis and degradation pathways of Y. lipolytica, after which the related metabolic engineering strategies to increase the accumulation of γ-decalactone are summarized. In addition, the factors affecting γ-decalactone accumulation in Y. lipolytica are introduced, and corresponding process optimization strategies are discussed. Finally, the current research needs are analyzed to search for remaining challenges and future directions in this field.

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Section: Factors Affecting γ-Decalactone Accumulation and Related Pro...mentioning

confidence: 99%

Metabolic and Process Engineering for Producing the Peach-Like Aroma Compound γ-Decalactone in Yarrowia lipolytica

Zhou

Wang

et al. 2022

J. Agric. Food Chem.

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“…The constructed strain, Y. lipolytica MTLY40-2P, produced 7 g/L of c-decalactone when castor oil was used as a substrate [170]. Later, Y. lipolytica strains were subjected to UV irradiation and genome shuffling, this resulted in 6.5-fold higher c-decalactone production (3.75 g/L) compared to the wild-type strain [171]. The yield was then increased to 7.51 g/L through immobilization of Y. lipolytica cells on attapulgite (ATG) and c-decalactone biosynthesis in an ionic liquid (IL) containing co-solvent system [171].…”

Section: Lactonesmentioning

confidence: 99%

“…Later, Y. lipolytica strains were subjected to UV irradiation and genome shuffling, this resulted in 6.5-fold higher c-decalactone production (3.75 g/L) compared to the wild-type strain [171]. The yield was then increased to 7.51 g/L through immobilization of Y. lipolytica cells on attapulgite (ATG) and c-decalactone biosynthesis in an ionic liquid (IL) containing co-solvent system [171]. More recently, research conducted by Pereira de Andrade et al, in 2017 showed the ability of Y. lipolytica CCMA 0242 strain to produce c-decalactone also from crude glycerol, but the amount of c-decalactone was negligible (3.5 mg/L) [167].…”

Section: Lactonesmentioning

confidence: 99%

Advances in production of high-value lipids by oleaginous yeasts

Szczepańska

Hapeta

Lazar

2021

Critical Reviews in Biotechnology

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The global market for high-value fatty acids production, mainly omega-3/6, hydroxy fatty-acids, waxes and their derivatives, has seen strong development in the last decade. The reason for this growth was the increasing utilization of these lipids as significant ingredients for cosmetics, food and the oleochemical industries. The large demand for these compounds resulted in a greater scientific interest in research focused on alternative sources of oil production -among which microorganisms attracted the most attention. Microbial oil production offers the possibility to engineer the pathways and store lipids enriched with the desired fatty acids. Moreover, costly chemical steps are avoided and direct commercial use of these fatty acids is available. Among all microorganisms, the oleaginous yeasts have become the most promising hosts for lipid production -their efficient lipogenesis, ability to use various (often highly affordable) carbon sources, feasible large-scale cultivations and wide range of available genetic engineering tools turns them into powerful micro-factories. This review is an in-depth description of the recent developments in the engineering of the lipid biosynthetic pathway with oleaginous yeasts. The different classes of valuable lipid compounds with their derivatives are described and their importance for human health and industry is presented. The emphasis is also placed on the optimization of culture conditions in order to improve the yield and titer of these valuable compounds. Furthermore, the important economic aspects of the current microbial oil production are discussed.

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“…A higher GDL titer (1.6 g L −1 ) and no GDL reconsumption were observed when using immobilized cells, compared to free cell cultures. In 2015, Zhao et al (2015) studied GDL production from CO at flask scale with implementation of an ionic liquid as co-solvent and attapulgite to immobilize Y. lipolytica cells. This approach allowed to achieve a GDL titer of 8.05 g L −1 .…”

Section: Lactonesmentioning

confidence: 99%

Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis

Braga

Guerreiro

Belo

2018

Food Bioprocess Technol

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Flavors and fragrances are the result of the presence of volatile and non-volatile compounds, appreciated mostly by the sense of smell once they usually have pleasant odors. They are used in perfumes and perfumed products, as well as for the flavoring of foods and beverages. In fact the ability of the microorganisms to produce flavors and fragrances has been described for a long time, but the relationship between the flavor formation and the microbial growth was only recently established. After that, efforts have been put in the analysis and optimization of food fermentations that led to the investigation of microorganisms and their capacity to produce flavors and fragrances, either by de novo synthesis or biotransformation. In this review, we aim to resume the recent achievements in the production of the most relevant flavors by bioconversion/biotransformation or de novo synthesis, its market value, prominent strains used, and their production rates/maximum concentrations.

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Efficient biosynthesis of γ-decalactone in ionic liquids by immobilized whole cells of Yarrowia lipolytica G3-3.21 on attapulgite

Cited by 13 publications

References 31 publications

Metabolic and Process Engineering for Producing the Peach-Like Aroma Compound γ-Decalactone in Yarrowia lipolytica

Metabolic and Process Engineering for Producing the Peach-Like Aroma Compound γ-Decalactone in Yarrowia lipolytica

Advances in production of high-value lipids by oleaginous yeasts

Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis

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