Optimization of citric acid production from a carrot juice-based medium by Yarrowia lipolytica using response surface methodology

Urak, Silan; Yeniay, Özgür; Karasu-Yalcin, Seda

doi:10.1007/s13213-014-0900-5

Cited by 12 publications

(6 citation statements)

References 28 publications

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“…Several studies mentioned that the optimum pH for citric acid production was varied even for the same strain at a broad value between pH 3.5 and pH 7.0. The maximum citric acid production by Y. lipolytica was achieved at pH 5.5-6.0 [8,10,25,42], Y. lipolytica 57 and Y. lipolytica NBRC 1658 at pH ranges of 5.2-7.0 [17], S. cerevisiae at pH of 4.5 [6], whereas for S. cerevisiae and C. guilliermondii at pH 3.5 [34], while for S. cerevisiae and C. tropicalis citric acid was produced at pH 6 and pH 4.0 for P. gulliermondii [1].…”

Section: Effect Of Initial Ph On Citric Acid Productionmentioning

confidence: 99%

“…Various studies have reported different temperatures for maximum citric acid production, suggesting that the optimal temperature depends on the strain [10]. The citric acid was produced between 24 and 31 C for Candida oleophila [44], 30 C for S. cerevisiae and C. guilliermondii [34,41], 27 C for Y. lipolytica [25,42], and 30 C for S. cerevisiae and C. tropicalis [1].…”

Section: Effect Of Incubation Temperature On Citric Acid Productionmentioning

confidence: 99%

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Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

2020

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Citric acid is a commercially valuable organic acid widely used in food, pharmaceutical, and beverage industries. In this study, 260 yeast strains were isolated from soil, bread, juices, and fruits wastes and preliminarily screened using bromocresol green agar plates for their ability to produce organic acids. Overall, 251 yeast isolates showed positive results, with yellow halos surrounding the colonies. Citric acid production by 20 promising isolates was evaluated using both free and immobilized cell techniques. Results showed that citric acid production by immobilized cells (30-40 g/L) was greater than that of freely suspended cells (8-19 g/L). Of the 20 isolates, two (KKU-L42 and KKU-L53) were selected for further analysis based on their citric acid production levels. Immobilized KKU-L42 cells had a higher citric acid production rate (62.5%), while immobilized KKU-L53 cells showed an $52.2% increase in citric acid production compared with free cells. The two isolates were accurately identified by amplification and sequence analysis of the 26S rRNA gene D1/D2 domain, with GenBankbased sequence comparison confirming that isolates KKU-L42 and KKU-L53 were Candida tropicalis and Pichia kluyveri, respectively. Several factors, including fermentation period, pH, temperature, and carbon and nitrogen source, were optimized for enhanced production of citric acid by both isolates. Maximum production was achieved at fermentation period of 5 days at pH 5.0 with glucose as a carbon source by both isolates. The optimum incubation temperature for citric acid production by C. tropicalis was 32 C, with NH 4 Cl the best nitrogen source, while maximum citric acid by P. kluyveri was observed at 27 C with (NH 4) 2 SO 4 as the nitrogen source. Citric acid production was maintained for about four repeated batches over a period of 20 days. Our results suggest that apple and banana wastes are potential sources of novel yeast strains; C. tropicalis and P. kluyveri which could be used for commercial citric acid production.

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Section: Effect Of Initial Ph On Citric Acid Productionmentioning

confidence: 99%

Section: Effect Of Incubation Temperature On Citric Acid Productionmentioning

confidence: 99%

Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

2020

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“…lipolytica yeast can produce CA from different carbon sources with varying degrees of efficiency. Figure 1 presents the maximal yields (YCA) obtained from different substrates: rapeseed oil [41], n-paraffines [42], sunflower oil [43], raw glycerol [44], extract of Jerusalem artichoke tubers [45], ethanol [46], glucose [47], the mixture of glucose and acetate [48], inulin [49], glucose hydrol [50], the mixture of glucose and oleic acid [51], the mixture of glycerol and olive mills [52], sucrose [53], pure glycerol [54], the mixtue of glucose and olive mills [55], xylose [56], galactose [57], expired "waste" glucose [58], aspen waste [46], grape must [59], carrot juice [60], waste cooking oil [61], fructose [62], the mixture of fructose and whey [59], waste bread hydrolysate [63].These values were found among the wild, mutant, or genetically modified strains of Y. lipolytica. Y. lipolytica yeast gives maximum yields from n-paraffins (1.44 g/g) [42] and vegetable oils (1.42-1.5 g/g) [41,43].…”

Section: Factors Affecting Citric Acid Productionmentioning

confidence: 99%

A Review on Citric Acid Production by Yarrowia lipolytica Yeast: Past and Present Challenges and Developments

Kamzolova

2023

Processes

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The biosynthesis of citric acid (CA) and its derivatives is of great interest due to its wide range of applications in various manufacturing sectors. The fungus Aspergillus niger is mainly used for the commercial production of CA, using sucrose and molasses as the primary carbon sources. Since the 1960s, intensive research has been underway to introduce Yarrowia lipolytica yeast as an alternative to traditional fungal technology. This review discusses the practical uses of CA and its derivatives. Also, the challenges and developments that have led to efficient and green CA synthesis technologies using Y. lipolytica are outlined. The nutrient medium requirements and the use of various carbon sources, encompassing pure substrates and industry, agriculture, and food waste are considered. Additionally, the choice and improvement of strain producers, including efficient mutagenesis, genetic modification, and screening methods, are discussed.

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“…While RSM provides benefits in the design, development and improvement of new products, it explores the effects of independent variables on processes, either alone or in combination [12]. Process optimization is a good strategy for increasing CA production by Y. lipolytica, and there are several studies which have conducted an optimization with RSM [13][14][15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Citric Acid Production by Yarrowia lipolytica NRRL Y-1094: Optimization of pH, Fermentation Time and Glucose Concentration Using Response Surface Methodology

Börekçi

Kaya²,

Kaban³

2022

Fermentation

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In this study, three Yarrowia lipolytica strains (Y. lipolytica NRRL Y-1094, Y. lipolytica NRRL YB-423 and Y. lipolytica IFP29) were screened for acid-production capacity and the maximum zone-area was formed by Y. lipolytica NRRL Y-1094. The strain was then selected as a potential citric-acid (CA) producer for further studies. The CA production by Y. lipolytica NRRL Y-1094 was optimized using response surface methodology (RSM) and considering three factors, comprising initial pH-value, fermentation time, and initial glucose-concentration. The highest CA-concentration was 30.31 g/L under optimum conditions (pH 5.5, 6 days, and 125 g/L glucose) in shake flasks. It has been reported that this result gives better results than many productions with shake flasks. According to estimated regression-coefficients for CA concentration, the fermentation time had the greatest impact on CA production, followed by the substrate concentration and initial pH-level, respectively. On the other hand, this study is a fundamental step in solving and optimizing the production mechanism of Y. lipolytica NRRL Y-1094, a microorganism that has not yet been used in CA production with a glucose-based medium. The results suggest that future studies can perform higher yields by optimizing other medium constituents and environmental factors.

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Optimization of citric acid production from a carrot juice-based medium by Yarrowia lipolytica using response surface methodology

Cited by 12 publications

References 28 publications

Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

A Review on Citric Acid Production by Yarrowia lipolytica Yeast: Past and Present Challenges and Developments

Citric Acid Production by Yarrowia lipolytica NRRL Y-1094: Optimization of pH, Fermentation Time and Glucose Concentration Using Response Surface Methodology

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