Honey’s Yeast—New Source of Valuable Species for Industrial Applications

Abstract

Honey is a rich source of compounds with biological activity; moreover, it is a valuable source of various microorganisms. The aim of this study was to isolate and identify yeast from a sample of lime honey from Poland as well as to assess its ability to biosynthesize value-added chemicals such as kynurenic acid, erythritol, mannitol, and citric acid on common carbon sources. Fifteen yeast strains belonging to the species Yarrowia lipolytica, Candida magnolia, and Starmerella magnoliae were isolated. In shake-flask screening, the best value-added compound producers were chosen. In the last step, scaling up of the culture in the bioreactor was performed. A newly isolated strain of Y. lipolytica No. 12 produced 3.9 mg/L of kynurenic acid growing on fructose. Strain Y. lipolytica No. 9 synthesized 32.6 g/L of erythritol on technical glycerol with a low concentration of byproducts. Strain Y. lipolytica No. 5 produced 15.1 g/L of mannitol on technical glycerol, and strain No. 3 produced a very high amount of citric acid (76.6 g/L) on technical glycerol. In conclusion, to the best of our knowledge this is the first study to report the use of yeast isolates from honey to produce valuable chemicals. This study proves that natural products such as lime honey can be an excellent source of wild-type yeasts with valuable production properties.

Microbiological Quality of Polish Artisanal Varietal Honeys

“…Rosiak et al [ 26 ] reported a wider range of microbial contamination of Polish linden honey available in the retail network of the city of Warsaw by aerobic mesophilic microorganisms (log 0.74–2.07 cfu/g) according to the classical method of depth culture than in the presented study (<10 cfu/g). Recently, Ziuzia et al [ 36 ] isolated from Polish linden honeys 15 wild-type yeast strains, which belonged to such species as Candida magnoliae , Yarrowia lipolytica , and Starmerella magnoliae . According to Snowdon and Cliver [ 37 ], despite the initial low yeast content in various honeys (less than 100 cfu/g), unfortunately, the level can increase dramatically later.…”

Isolation and identification of osmophilic yeasts from Indonesian honeys collected from South Kalimantan, Banten, and East Java Provinces (Indonesia)

“…For example, fifteen yeast strains, classified as Yarrowia lipolytica, Candida magnolia, and Starmerella magnoliae, were isolated and identified from a lime honey sample obtained from Poland. The identification process involved the utilization of three distinct methods, namely biochemical analysis, MALDI TOF/MS (Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry), and identification based on rDNA sequences (Ziuzia et al 2023). Five yeasts were isolated from honeys in Brazil, and were molecularly identified as Zygosaccharomyces mellis, Pseudozyma sp., Sympodiomycopsis sp., Aureobasidium pullulans, and Sporisorium elionuri.…”