Efficient use of discarded vegetal residues as cost-effective feedstocks for microbial oil production

Abstract

Background Horticultural intensive type systems dedicated in producing greenhouse vegetables are one of the primary industries generating organic waste. Towards the implementation of a zero-waste strategy, this work aims to use discarded vegetables (tomato, pepper and watermelon) as feedstock for producing microbial oil using the oleaginous yeast Cryptococcus curvatus. Results The soluble fraction, resulting after crushing and centrifuging these residues, showed C/N ratios of about 15, with a total carbohydrate content (mainly glucose, fructose and sucrose) ranging from 30 g/L to 65 g/L. Using these liquid fractions as substrate under a pulse-feeding strategy with a concentrated glucose solution resulted in an intracellular total lipid accumulation of about 30% (w/w) of the total dry cell weight (DCW). To increase this intracellular lipid content, the initial C/N content was increased from 15 to 30 and 50. Under these conditions, the process performance of the pulse-feeding strategy increased by 20–36%, resulting in a total intracellular lipid concentration of 35–40% DCW (w/w). Conclusion These results demonstrate the potential of discarded vegetables as a substrate for producing bio-based products such as microbial oil when proper cultivation strategies are available.

Challenges and prospects of yeast-based microbial oil production within a biorefinery concept

“…This processing step depends a great deal on the biomass. Sugars contained in non-lignocellulosic wastes, such as agri-food residues, can be easily obtained by crushing and centrifugation processes [ 48 , 86 , 87 ]. In contrast, lignocellulosic biomass is highly recalcitrant to hydrolysis, and biomass pretreatment is required to alter its structure and increase the accessibility of hydrolytic enzymes to the sugar polymers before the saccharification step.…”