1
|
Eras-Muñoz E, Gea T, Font X. Carbon and nitrogen optimization in solid-state fermentation for sustainable sophorolipid production using industrial waste. Front Bioeng Biotechnol 2024; 11:1252733. [PMID: 38249797 PMCID: PMC10797751 DOI: 10.3389/fbioe.2023.1252733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 11/28/2023] [Indexed: 01/23/2024] Open
Abstract
The use of alternative feedstocks such as industrial or food waste is being explored for the sustainable production of sophorolipids (SLs). Microbial biosurfactants are mainly produced via submerged fermentation (SmF); however, solid-state fermentation (SSF) seems to be a promising alternative for using solid waste or byproducts that could not be exploited by SmF. Applying the advantages that SSF offers and with the aim of revalorizing industrial organic waste, the impact of carbon and nitrogen sources on the relationship between yeast growth and SL production was analyzed. The laboratory-scale system used winterization oil cake as the solid waste for a hydrophobic carbon source. Pure hydrophilic carbon (glucose) and nitrogen (urea) sources were used in a Box-Behnken statistical design of experiments at different ratios by applying the response surface methodology. Optimal conditions to maximize the production and productivity of diacetylated lactonic C18:1 were a glucose:nitrogen ratio of 181.7:1.43 (w w-1 based on the initial dry matter) at a fermentation time of 100 h, reaching 0.54 total gram of diacetylated lactonic C18:1 with a yield of 0.047 g per gram of initial dry mass. Moreover, time course fermentation under optimized conditions increased the SL crude extract and diacetylated lactonic C8:1 production by 22% and 30%, respectively, when compared to reference conditions. After optimization, industrial wastes were used to substitute pure substrates. Different industrial sludges, OFMSW hydrolysate, and sweet candy industry wastewater provided nitrogen, hydrophilic carbon, and micronutrients, respectively, allowing their use as alternative feedstocks. Sweet candy industry wastewater and cosmetic sludge are potential hydrophilic carbon and nitrogen sources, respectively, for sophorolipid production, achieving yields of approximately 70% when compared to the control group.
Collapse
Affiliation(s)
| | - Teresa Gea
- Department of Chemical, Biological and Environmental Engineering, Escola d’Enginyeria, Composting Research Group (GICOM), Universitat Autònoma de Barcelona, Barcelona, Spain
| | | |
Collapse
|
2
|
Ingham B, Winterburn J. Developing an understanding of sophorolipid synthesis through application of a central composite design model. Microb Biotechnol 2022; 15:1744-1761. [PMID: 35038384 PMCID: PMC9151336 DOI: 10.1111/1751-7915.14003] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 01/05/2022] [Indexed: 01/10/2023] Open
Abstract
A key barrier to market penetration for sophorolipid biosurfactants is the ability to improve productivity and utilize alternative feedstocks to reduce the cost of production. To do this, a suitable screening tool is required that is able to model the interactions between media components and alter conditions to maximize productivity. In the following work, a central composite design is applied to analyse the effects of altering glucose, rapeseed oil, corn steep liquor and ammonium sulphate concentrations on sophorolipid production with Starmerella bombicola ATCC 222144 after 168 h. Sophorolipid production was analysed using standard least squares regression and the findings related to the growth (OD600 ) and broth conditions (glucose, glycerol and oil concentration). An optimum media composition was found that was capable of producing 39.5 g l-1 sophorolipid. Nitrogen and rapeseed oil sources were found to be significant, linked to their role in growth and substrate supply respectively. Glucose did not demonstrate a significant effect on production despite its importance to biosynthesis and its depletion in the broth within 96 h, instead being replaced by glycerol (via triglyceride breakdown) as the hydrophilic carbon source at the point of glucose depletion. A large dataset was obtained, and a regression model with applications towards substrate screening and process optimisation developed.
Collapse
Affiliation(s)
- Benjamin Ingham
- Department of Chemical Engineering and Analytical Science, The University of Manchester, Oxford Road, Manchester, M13 9PL, UK
| | - James Winterburn
- Department of Chemical Engineering and Analytical Science, The University of Manchester, Oxford Road, Manchester, M13 9PL, UK
| |
Collapse
|
3
|
Ribeiro BG, Guerra JMC, Sarubbo LA. Biosurfactants: Production and application prospects in the food industry. Biotechnol Prog 2020; 36:e3030. [PMID: 32463167 DOI: 10.1002/btpr.3030] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/16/2020] [Accepted: 05/23/2020] [Indexed: 01/01/2023]
Abstract
There has been considerable interest in the use of biosurfactants due to the diversity of structures and the possibility of production from a variety of substrates. The potential for industrial applications has been growing, as these natural compounds are tolerant to common processing methods and can compete with synthetic surfactants with regards to the capacity to reduce surface and interfacial tensions as well as stabilise emulsions while offering the advantages of biodegradability and low toxicity. Among biosurfactant-producing microorganisms, some yeasts present no risks of toxicity or pathogenicity, making them ideal for use in food formulations. Indeed, the use of these biomolecules in foods has attracted industrial interest due to their properties as emulsifiers and stabilizers of emulsions. Studies have also demonstrated other valuable properties, such as antioxidant and antimicrobial activity, enabling the aggregation of greater value to products and the avoidance of contamination both during and after processing. All these characteristics allow biosurfactants to be used as additives and versatile ingredients for the processing of foods. The present review discusses the potential application of biosurfactants as emulsifying agents in food formulations, such as salad dressing, bread, cakes, cookies, and ice cream. The antioxidant, antimicrobial and anti-adhesive properties of these biomolecules are also discussed, demonstrating the need for further studies to make the use of the natural compounds viable in this expanding sector.
Collapse
Affiliation(s)
- Beatriz G Ribeiro
- Northeast Biotechnology Network (RENORBIO), Federal Rural University of Pernambuco, Recife, Brazil
| | - Jenyffer M C Guerra
- Chemical Engineering Department, Federal University of Pernambuco, Recife, Brazil
| | - Leonie A Sarubbo
- Centre for Science and Technology, Catholic University of Pernambuco, Recife, Brazil.,Biotechnology Department, Advanced Institute of Technology and Innovation (IATI), Recife, Brazil
| |
Collapse
|
4
|
Characterisation and Application Studies of Sophorolipid Biosurfactant by Candida tropicalis RA1. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.3.39] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
5
|
Isolation and characterization of sophorolipid producing yeast from fruit waste for application as antibacterial agent. ACTA ACUST UNITED AC 2019. [DOI: 10.1007/s42398-019-00069-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
6
|
Paulino BN, Pessôa MG, Mano MCR, Molina G, Neri-Numa IA, Pastore GM. Current status in biotechnological production and applications of glycolipid biosurfactants. Appl Microbiol Biotechnol 2016; 100:10265-10293. [PMID: 27844141 DOI: 10.1007/s00253-016-7980-z] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Revised: 10/20/2016] [Accepted: 11/01/2016] [Indexed: 01/20/2023]
Abstract
Biosurfactants are natural compounds with surface activity and emulsifying properties produced by several types of microorganisms and have been considered an interesting alternative to synthetic surfactants. Glycolipids are promising biosurfactants, due to low toxicity, biodegradability, and chemical stability in different conditions and also because they have many biological activities, allowing wide applications in different fields. In this review, we addressed general information about families of glycolipids, rhamnolipids, sophorolipids, mannosylerythritol lipids, and trehalose lipids, describing their chemical and surface characteristics, recent studies using alternative substrates, and new strategies to improve of production, beyond their specificities. We focus in providing recent developments and trends in biotechnological process and medical and industrial applications.
Collapse
Affiliation(s)
- Bruno Nicolau Paulino
- Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil.
| | - Marina Gabriel Pessôa
- Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil
| | - Mario Cezar Rodrigues Mano
- Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil
| | - Gustavo Molina
- Institute of Science and Technology, Food Engineering, UFVJM, Diamantina, Minas Gerais, Brazil
| | - Iramaia Angélica Neri-Numa
- Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil
| |
Collapse
|
7
|
Shah V, Shah S, Shah H, Rispoli FJ, McDonnell KT, Workeneh S, Karakoti A, Kumar A, Seal S. Antibacterial activity of polymer coated cerium oxide nanoparticles. PLoS One 2012; 7:e47827. [PMID: 23110109 PMCID: PMC3482233 DOI: 10.1371/journal.pone.0047827] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2012] [Accepted: 09/17/2012] [Indexed: 01/19/2023] Open
Abstract
Cerium oxide nanoparticles have found numerous applications in the biomedical industry due to their strong antioxidant properties. In the current study, we report the influence of nine different physical and chemical parameters: pH, aeration and, concentrations of MgSO4, CaCl2, KCl, natural organic matter, fructose, nanoparticles and Escherichia coli, on the antibacterial activity of dextran coated cerium oxide nanoparticles. A least-squares quadratic regression model was developed to understand the collective influence of the tested parameters on the anti-bacterial activity and subsequently a computer-based, interactive visualization tool was developed. The visualization allows us to elucidate the effect of each of the parameters in combination with other parameters, on the antibacterial activity of nanoparticles. The results indicate that the toxicity of CeO2 NPs depend on the physical and chemical environment; and in a majority of the possible combinations of the nine parameters, non-lethal to the bacteria. In fact, the cerium oxide nanoparticles can decrease the anti-bacterial activity exerted by magnesium and potassium salts.
Collapse
Affiliation(s)
- Vishal Shah
- Department of Biology, Dowling College, Oakdake, New York, United States of America
- * E-mail: (VS); (S. Seal)
| | - Shreya Shah
- Department of Biology, Dowling College, Oakdake, New York, United States of America
| | - Hirsh Shah
- Department of Biology, Dowling College, Oakdake, New York, United States of America
| | - Fred J. Rispoli
- Department of Mathematics and Computer Science, Dowling College, Oakdale, New York, United States of America
| | - Kevin T. McDonnell
- Department of Mathematics and Computer Science, Dowling College, Oakdale, New York, United States of America
| | - Selam Workeneh
- Department of Biology, Southern University at New Orleans, New Orleans, Louisiana, United States of America
| | - Ajay Karakoti
- Advanced Materials Processing Analysis Center, Nanoscience Technology Center, Mechanical Materials Aerospace Eng, University of Central Florida, Orlando, Florida, United States of America
| | - Amit Kumar
- Advanced Materials Processing Analysis Center, Nanoscience Technology Center, Mechanical Materials Aerospace Eng, University of Central Florida, Orlando, Florida, United States of America
| | - Sudipta Seal
- Advanced Materials Processing Analysis Center, Nanoscience Technology Center, Mechanical Materials Aerospace Eng, University of Central Florida, Orlando, Florida, United States of America
- * E-mail: (VS); (S. Seal)
| |
Collapse
|