Lipids of oleaginous yeasts. Part II: Technology and potential applications

Abstract

The process of lipid accumulation in the oleaginous yeasts cultivated in various fermentation configurations when either sugars and related compounds or hydrophobic substances are used as substrates is presented and kinetic models describing both de novo and ex novo lipid accumulation are analyzed. Technological aspects related with single cell oil (SCO) produced by oleaginous yeasts are depicted. The influence of culture parameters upon lipid production process is presented. Lipid production has been studied in batch, fed-batch, and continuous cultivation systems using yeasts belonging to the species Lipomyces starkeyi, Rhodosporidium toruloides, Apiotrichum curvatum, Candida curvata, Cryptococcus curvatus, Trichosporon fermentans, and Yarrowia lipolytica. The potentiality of yeasts to produce SCO as starting material of 2nd generation biodiesel is indicated and discussed. Of significant importance is also the utilization of yeast lipids as substitutes of high added value exotic fats (e.g., cocoa butter). Lipid produced by the various yeasts presents, in general, similar composition with that of common vegetable oils being composed of unsaturated fatty acids, whereas cocoa butter is principally composed of saturated fatty acids, consequently the various strategies that are followed in order to increase the cellular saturated fatty acid content of the yeast lipid are presented and comprehensively discussed.

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

“…However, based on available evidence, the developments in these fields seem to be at an exploratory and/or more premature stage of commercialization. Yarrowia lipolytica itself, or enzyme preparations derived from it, have been investigated for the production of polyhydroxyalkanoates and other (biodegradable) polymers, single-cell oil and specialty lipids (Barrera-Rivera et al, 2012;Haddouche et al, 2011;Papanikolaou & Aggelis, 2011;Sabirova et al, 2011). Yarrowia lipids have also been explored as a cocoa butter substitute (Papanikolaou & Aggelis, 2011).…”

“…Yarrowia lipolytica itself, or enzyme preparations derived from it, have been investigated for the production of polyhydroxyalkanoates and other (biodegradable) polymers, single-cell oil and specialty lipids (Barrera-Rivera et al, 2012;Haddouche et al, 2011;Papanikolaou & Aggelis, 2011;Sabirova et al, 2011). Yarrowia lipids have also been explored as a cocoa butter substitute (Papanikolaou & Aggelis, 2011). Moreover, various applications of Y. lipolytica in bioremediation and detoxification have been proposed, for example (i) bioremediation of hydrocarbon-contaminated soils or aquatic environments, (ii) detoxification of 2,4,6-trinitrotoluene (TNT), methyl parathion, aflatoxins or brominated organics, (iii) treatment and upgrading of waste streams (e.g.…”

Cocoa-Butter-Equivalent Production from <i>Yarrowia lipolytica</i> by Optimization of Fermentation Technology

“…Cocoa butter mainly consists of Triacylglycerol (TAG) of POP, POS and SOS (P: Palmitic acid, O: Oleic acid, S: Stearic acid), commonly used in the food industries and particularly in chocolate manufactures due to its specific characteristics (Papanikolaou and Aggelis, 2011). Due to regional diversity and climate differences, the composition of saturated fatty acid in cocoa butter is a little different, from 55 to 67% (w/w).…”

Conversion of Mutton Fat to Cocoa Butter Equivalent by Increasing the Unsaturated Fatty Acids at the Sn-2 Position of Triacylglycerol Through Fermentation by <i>Yarrowia Lipolytica</i>

“…The unsaturation degree of fatty acids at the Sn-2 position of mutton fat and CB is about 60 and 90% (w/w) respectively. 87% (w/w) oleic acid is found esterified at the position Sn-2 of glycerol skeletonin of CB (Papanikolaou and Aggelis, 2011). The key point for transformation of mutton fat into CBE is to increase the content of UFAs, particularly oleic acid, at the Sn-2 position.…”