Non-conventional yeasts for food and additives production in a circular economy perspective

Binati, Renato L.; Salvetti, Elisa; Bzducha-Wróbel, Anna; Bašinskienė, Loreta; Čižeikienė, Dalia; Bolzonella, David; Felis, Giovanna E.

doi:10.1093/femsyr/foab052

Cited by 18 publications

(9 citation statements)

References 136 publications

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“…Along with Saccharomyces species (S. cerevisiae, S. pastorianus, and S. Bayanus), the QPS list of EFSA contains 17 species: Candida cylindracea, Debaryomyces hansenii, Hanseniaspora uvarum, Kluyveromyces lactis, Kluyveromyces marxianus, Komagataella pastoris, Komagataella phaffi, Ogatae angusta, Lindnera jadinii, Schizosaccharomyces pombe, Wickerhamodoculia anomalus, Xanthophyllomyces dendrorhous, Yarrowia lipolytica, and Z. rouxii [122,178]. A similar safety list is the GRAS list of safe microorganisms listed by the United States Food and Drug Administration (FDA) [178,179]. Additionally, the European Food and Feed Cultures Association (EFFCA) and the International Dairy Federation (IDF) have been carrying out since 2002 a project on the safety presentation of microbial food cultures [180].…”

Section: Safetymentioning

confidence: 99%

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

et al. 2022

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Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.

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Section: Safetymentioning

confidence: 99%

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

et al. 2022

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“…However, only a small percentage of yeasts have been characterized. A deeper exploration of nonconventional yeast complex phenotypes could be transformative in product development, bioprocessing, food science, and biotechnology (Binati et al, 2021 ; Gao et al, 2019 ; Yaguchi et al, 2017 , 2018 ; Yamakawa et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Survey of nonconventional yeasts for lipid and hydrocarbon biotechnology

Ocasio

Khalid

Truka

et al. 2022

Journal of Industrial Microbiology and Biotechnology

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Non-conventional yeasts have an untapped potential to expand biotechnology and enable process development necessary for a circular economy. They are especially convenient for the field of lipid and hydrocarbon biotechnology because they offer faster growth than plants, easier scalability than microalgae and exhibit increased tolerance relative to some bacteria. The ability of industrial organisms to import and metabolically transform lipids and hydrocarbons are crucial in such applications. Here, we assessed the ability of 14 yeasts to utilize 18 model lipids and hydrocarbons from six functional groups and three carbon chain lengths. The studied strains covered 12 genera from nine families. Nine non-conventional yeast performed better than Saccharomyces cerevisiae, the most common industrial yeast. Rhodotorula toruloides, Candida maltosa, Scheffersomyces stipis and Yarowia lipolytica were observed to grow significantly better and on more types of lipid and lipid-molecules than other strains. They were all able to utilize mid to long-chain fatty acids, fatty alcohols, alkanes, alkenes and dicarboxylic acids, including 28 previously unreported substrates across the four yeasts. Interestingly, a phylogenetic analysis showed a short evolutionary distance between the R. toruloides and C. maltosa and S. stipitis, even though R. toruloides is classified under a different phylum. This work provides valuable insight into the lipid substrate range of non-conventional yeasts that can inform species selection decisions and viability of lipid feedstocks.

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“…Other unconventional yeasts have many unique metabolic characteristics, such as the utilization of special carbon sources, metabolism of specific substances, high-density culture, and special secretion mechanisms, which make them more competitive in industrial applications [ 61 , 62 ]. With the development of new synthetic biology tools, some previously unconventional yeasts, such as Y. lipolytica and P. pastoris , are becoming model organisms [ 63 , 64 ].…”

Section: Discussionmentioning

confidence: 99%

A Single-Component Blue Light-Induced System Based on EL222 in Yarrowia lipolytica

Wang¹,

Yan²,

Zhang³

2022

IJMS

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Optogenetics has the advantages of a fast response time, reversibility, and high spatial and temporal resolution, which make it desirable in the metabolic engineering of chassis cells. In this study, a light-induced expression system of Yarrowia lipolytica was constructed, which successfully achieved the synthesis and functional verification of Bleomycin resistance protein (BleoR). The core of the blue light-induced system, the light-responsive element (TF), is constructed based on the blue photosensitive protein EL222 and the transcription activator VP16. The results show that the light-induced sensor based on TF, upstream activation sequence (C120)5, and minimal promoter CYC102 can respond to blue light and initiate the expression of GFPMut3 report gene. With four copies of the responsive promoter and reporter gene assembled, they can produce a 128.5-fold higher fluorescent signal than that under dark conditions after 8 h of induction. The effects of light dose and periodicity on this system were investigated, which proved that the system has good spatial and temporal controllability. On this basis, the light-controlled system was used for the synthesis of BleoR to realize the expression and verification of functional protein. These results demonstrated that this system has the potential for the transcriptional regulation of target genes, construction of large-scale synthetic networks, and overproduction of the desired product.

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Non-conventional yeasts for food and additives production in a circular economy perspective

Cited by 18 publications

References 136 publications

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

Survey of nonconventional yeasts for lipid and hydrocarbon biotechnology

A Single-Component Blue Light-Induced System Based on EL222 in Yarrowia lipolytica

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