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Salerno A, D’Amico M, Bergamini C, Maggiolini FAM, Vendemia M, Prencipe A, Catacchio CR, Ventura M, Cardone MF, Marsico AD. On the Way to the Technological Development of Newly Selected Non- Saccharomyces Yeasts Selected as Innovative Biocontrol Agents in Table Grapes. Microorganisms 2024; 12:340. [PMID: 38399744 PMCID: PMC10891982 DOI: 10.3390/microorganisms12020340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 01/29/2024] [Accepted: 02/01/2024] [Indexed: 02/25/2024] Open
Abstract
Post-harvest decay of fresh table grapes causes considerable annual production losses. The main fungal agents of decay both in pre- and post-harvest are B. cinerea, Penicillium spp., Aspergillus spp., Alternaria spp., and Cladosporium spp. To date, the use of agrochemicals and SO2 are the main methods to control grape molds in pre- and postharvest, respectively. Significant improvements, however, have already been made in to apply innovative and more environmentally sustainable control strategies, such as Biological Control Agents (BCAs), which can reduce disease severity in both pre- and post-harvest. In this study, 31 new non-Saccharomyces yeast strains, isolated from berries of native Apulian table grape genotypes, were tested for their in vivo effectiveness against grey mold of table grapes, resulting in two St. bacillaris ('N22_I1' and 'S13_I3'), one S. diversa ('N22_I3'), one A. pullulans ('OLB_9.1_VL') and one H. uvarum ('OLB_9.1_BR') yeast strains that were marked as efficient and good BCAs. Their mechanisms of action were characterized through in vitro assays, and additional characteristics were evaluated to assess the economic feasibility and viability for future technological employment. Their effectiveness was tested by reducing the working concentration, their antagonistic effect on a wide range of fungal pathogens, their ability to survive in formulations with long shelf life, and their safety to human health.
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Affiliation(s)
- Antonella Salerno
- Council for Agricultural Research and Economics, Research Center Viticulture and Enology (CREA-VE), Via Casamassima 148, 70010 Turi, Italy; (A.S.); (C.B.); (F.A.M.M.)
- Department of Biosciences, Biotechnology and Environment, University of Bari “Aldo Moro”, Via Orabona 4, 70125 Bari, Italy (C.R.C.); (M.V.)
| | - Margherita D’Amico
- Council for Agricultural Research and Economics, Research Center Viticulture and Enology (CREA-VE), Via Casamassima 148, 70010 Turi, Italy; (A.S.); (C.B.); (F.A.M.M.)
| | - Carlo Bergamini
- Council for Agricultural Research and Economics, Research Center Viticulture and Enology (CREA-VE), Via Casamassima 148, 70010 Turi, Italy; (A.S.); (C.B.); (F.A.M.M.)
| | - Flavia Angela Maria Maggiolini
- Council for Agricultural Research and Economics, Research Center Viticulture and Enology (CREA-VE), Via Casamassima 148, 70010 Turi, Italy; (A.S.); (C.B.); (F.A.M.M.)
| | - Marco Vendemia
- Council for Agricultural Research and Economics, Research Center Viticulture and Enology (CREA-VE), Via Casamassima 148, 70010 Turi, Italy; (A.S.); (C.B.); (F.A.M.M.)
| | - Annalisa Prencipe
- Department of Biosciences, Biotechnology and Environment, University of Bari “Aldo Moro”, Via Orabona 4, 70125 Bari, Italy (C.R.C.); (M.V.)
| | - Claudia Rita Catacchio
- Department of Biosciences, Biotechnology and Environment, University of Bari “Aldo Moro”, Via Orabona 4, 70125 Bari, Italy (C.R.C.); (M.V.)
| | - Mario Ventura
- Department of Biosciences, Biotechnology and Environment, University of Bari “Aldo Moro”, Via Orabona 4, 70125 Bari, Italy (C.R.C.); (M.V.)
| | - Maria Francesca Cardone
- Council for Agricultural Research and Economics, Research Center Viticulture and Enology (CREA-VE), Via Casamassima 148, 70010 Turi, Italy; (A.S.); (C.B.); (F.A.M.M.)
| | - Antonio Domenico Marsico
- Council for Agricultural Research and Economics, Research Center Viticulture and Enology (CREA-VE), Via Casamassima 148, 70010 Turi, Italy; (A.S.); (C.B.); (F.A.M.M.)
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Yahyapour G, Anvar SAA, Ataee M, Ahari Hamed H, Askari H. Isolation, Identification, and Characterization of the Native Yeast Strains from Homemade Cheese to Assess their Eliminating Impact on the Aflatoxin B1 and M1 of the Simulated Gastrointestinal Fluid. IRANIAN JOURNAL OF BIOTECHNOLOGY 2023; 21:e3291. [PMID: 37228633 PMCID: PMC10203185 DOI: 10.30498/ijb.2023.330834.3291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 12/31/2022] [Indexed: 05/27/2023]
Abstract
Background The occurrence of aflatoxins in food products is a silent threat to human health worldwide. A range of strategies has been introduced to address the bioavailability of aflatoxins, which are considered microbial tools to provide a low-cost and promising approach. Objectives The present study focused on the separation of yeast strains from the homemade cheese rind layer to investigate the ability of native yeasts to eliminate AB1 and AM1 from simulated gastrointestinal fluids. Material and Methods Homemade cheese samples were prepared from different locations in Tehran provinces and yeast strains were isolated and identified through the biochemical methods and molecular analysis of internal transcribed spacer and D1/D2 domain of 26S rDNA regions. Isolated strains were screened using simulated gastrointestinal fluids, and the ability of yeast strains to absorb aflatoxin was evaluated. Results Out of 13 strains, 7 yeast strains were not affected by 5 ppm AFM1 while 11 strains did not show any significant response to 5 mg.L-1 (ppm) of AFB1. On the other hand, 5 strains were able to successfully tolerate 20 ppm AFB1. Candidate yeasts showed different abilities to remove aflatoxins B1 and M1. In addition, C. lusitaniae, G. geotrichum, G. candidum, and C. sanyaensis exhibited a significant ability to detoxify aflatoxins from the gastrointestinal fluid, respectively. Conclusion Our data suggest that yeast communities with essential effects on the quality of homemade cheese appear to be precise candidates for the potential elimination of aflatoxins from the gastrointestinal fluid.
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Affiliation(s)
- Ghazal Yahyapour
- Department of food hygiene, science and research branch, Islamic Azad university, Tehran, Iran
| | - Seyed Amir Ali Anvar
- Department of food hygiene, science and research branch, Islamic Azad university, Tehran, Iran
| | - Maryam Ataee
- Department of food hygiene, science and research branch, Islamic Azad university, Tehran, Iran
| | - Hamed Ahari Hamed
- Department of food science and technology, science and research branch, Islamic Azad university, Tehran, Iran
| | - Hossein Askari
- Department of Plant Sciences and Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
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Riyanti EI, Yuniawati R, Listanto E. Bioprospecting and Diversity of Yeast Producing Ethanol Isolated from Indonesia. Trop Life Sci Res 2022; 33:1-18. [PMID: 36545051 PMCID: PMC9747104 DOI: 10.21315/tlsr2022.33.3.1] [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] [Indexed: 12/24/2022] Open
Abstract
Bioethanol is considered the most environmentally friendly as renewable fuels. Indonesia has abundant microbe diversity which is potential for bioprospecting such as fermenting agents using agriculture product as raw materials for producing bioethanol. This study aims to isolate, characterise and molecular identify of 15 isolates of bioethanol-producing yeasts from various sources. Characterisation based on ethanol production, cell morphology and various substrate utilisation has been carried out. Molecular characterisation of 15 yeast isolates using tree sets of primers had been carried out. Amplification in the internal area of transcribe spacers (ITS) was successfully carried out with an amplitude of 400 bp-900 bp. Amplifiers in the D1/D2 26s rDNA domain are 250 bp. Amplification with ScerF2 and ScerR2 specific primers was carried out successfully and proved that there were two isolates which were not Saccharomyces cerevisiae analysis of yeast genetic diversity showed 12 yeast isolates classified as S. cerevisiae and the rest belonged to the genus Clavispora, Candida and Kodamaea (Pichia).
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Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol. FERMENTATION 2022. [DOI: 10.3390/fermentation8040183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Kefir is traditionally produced by fermenting cow’s milk using kefir grains as a starter culture. As the viability of microbes within kefir grains is limited and preparing the grains for kefir fermentation is laborious, here, a single starter that ferments lactose and produces ethanol is developed. For this purpose, it is important to isolate yeasts that can ferment lactose and subsequently produce alcohol. This study aimed to isolate and identify yeasts from kefir and characterise their ability as single starters to produce kefir. Based on morphological and physiological evaluations, 15 presumptive yeast isolates were obtained, 10 of which grew well on lactose-containing media. Those that were able to grow on lactose using only carbon sources were subjected to molecular identification based on the internal transcribed spacer (ITS) of the 5.8 rDNA using PCR technology. Molecular identification confirmed four isolates—namely, KFA 3, KFA 7, KFA 9 and KFB 1—as belonging to Kluyveromyces marxianus. The batch fermentation data of these strains were fitted on a logistic model to obtain the carrying capacity coefficients and strain performances were compared. The kinetic modelling revealed that KFA 9 had the highest values for the carrying capacity coefficient, biomass yield and product yield, indicating that, among the four K. marxianus strains, this was superior due to its relatively fast growth and good ethanol productivity.
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Enhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Although using non-Saccharomyces yeasts during alcoholic fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 non-Saccharomyces yeasts isolated and identified from 24 vineyards in seven Chinese wine-producing regions, obtaining Pichia terricola strain H5, which displayed 8% ethanol tolerance. Strain H5 was subjected to ultraviolet (UV) irradiation and diethyl sulfate (DES) mutagenesis treatment to obtain mutant strains with different fermentation characteristics from the parental H5. Compared with strain H5, the UV-irradiated strains, UV5 and UV8, showed significantly higher ethanol tolerance and fermentation capacity. Modified aroma profiles were also evident in the fermentation samples exposed to the mutants. Increased ethyl caprate, ethyl caprylate, and ethyl dodecanoate content were apparent in the UV5 samples, providing the wine with a distinctly floral, fruity, and spicy profile. Fermentation with strain UV8 produced a high ethyl acetate concentration, causing the wine to present a highly unpleasant odor. To a certain extent, UV irradiation improved the ethanol tolerance and fermentation ability of strain H5, changing the wine aroma profile. This study provides a theoretical basis for the industrial application of non-Saccharomyces yeasts that can improve wine flavor.
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de Moura Ferreira MA, da Silveira FA, da Silveira WB. Ethanol stress responses in Kluyveromyces marxianus: current knowledge and perspectives. Appl Microbiol Biotechnol 2022; 106:1341-1353. [DOI: 10.1007/s00253-022-11799-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 11/02/2022]
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Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27020512. [PMID: 35056826 PMCID: PMC8780879 DOI: 10.3390/molecules27020512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/09/2022] [Accepted: 01/11/2022] [Indexed: 11/23/2022]
Abstract
In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this experiment, yeast was isolated and purified from vineyard soil, 26s rDNA identification and fermentation substrate tolerance analysis were carried out, and the causes of flavor differences of wine were analyzed from three aspects: GC-MS, PCA and sensory evaluation. The results showed that strain S1 had the highest floral aroma fraction, corresponding to its high production of ethyl octanoate and other substances, and it had the characteristics of high sugar tolerance. The fruit sensory score of S3 wine was the highest among the six wines. Through exploration and analysis, it was found that compared with commercial Saccharomyces cerevisiae, the screened strains had more advantages in fermenting table grapes. The flavor of each wine was directly related to the growth characteristics and tolerance of its strains.
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Isolation and molecular identification of industrially important enzyme producer yeasts from tree barks and fruits. Arch Microbiol 2020; 203:1079-1088. [PMID: 33156373 DOI: 10.1007/s00203-020-02104-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/27/2020] [Accepted: 10/19/2020] [Indexed: 10/23/2022]
Abstract
This study aimed to identify the yeast strains associated with the tree bark samples collected from the Aegean and Marmara regions and from rotten fruit samples. Fifty-one yeast strains were successfully isolated and screened for their abilities to produce industrially important extracellular enzymes. Thirty isolates demonstrated ability to produce at least two different enzymes and were selected for subsequent molecular identification using sequence analysis of ITS region and D1/D2 domain of the 26S rDNA. The most prevalent strains belonged to Papiliotrema laurentii (%23), Papiliotrema terrestris (%13) and Candida membranifaciens (%10). Papiliotrema laurentii and Papiliotrema terrestris recorded the highest enzymatic activities for all the screened enzymes. To the best of our knowledge, this is the first report that identifies the yeast strains associated with the tree barks of Turkey and among the limited comprehensive studies that screened considerable number of isolates for their ability to produce several industrially important enzymes.
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Karim A, Gerliani N, Aïder M. Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology. Int J Food Microbiol 2020; 333:108818. [PMID: 32805574 DOI: 10.1016/j.ijfoodmicro.2020.108818] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 11/18/2022]
Abstract
Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most auspicious nonconventional yeasts, generally isolated from wide-ranging natural habitats such as fermented traditional dairy products, kefir grain, sewage from sugar industries, sisal leaves, and plants. This is a food-grade yeast with various beneficial traits, such as rapid growth rate and thermotolerance that make it appealing for different industrial food and biotechnological applications. K. marxianus is a respiro-fermentative yeast likely to produce energy by either respiration or fermentation pathways. It generates a wide-ranging specific metabolites and could contribute to a variety of different food and biotechnological industries. Although Saccharomyces cerevisiae is the most widely used dominant representative in all aspects, many applications of K. marxianus in biotechnology, food and environment have only started to emerge nowadays; some of the most promising applications are reviewed here. The general physiology of K. marxianus is outlined, and then the different applications are discussed: first, the applications of K. marxianus in biotechnology, and then the recent advances and possible applications in food, feed and environmental industries. Finally, this review provides a discussion of the main challenges and some perspectives for targeted applications of K. marxianus in the modern food technology and applied biotechnology in order to exploit the full potential of this yeast which can be used as a cell factory with great efficiency.
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Affiliation(s)
- Ahasanul Karim
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Natela Gerliani
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mohammed Aïder
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
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An improved method for MALDI-TOF analysis of wine-associated yeasts. J Microbiol Methods 2020; 172:105904. [DOI: 10.1016/j.mimet.2020.105904] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/24/2020] [Accepted: 03/24/2020] [Indexed: 02/04/2023]
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11
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Rosado T, Dias L, Lança M, Nogueira C, Santos R, Martins MR, Candeias A, Mirão J, Caldeira AT. Assessment of microbiota present on a Portuguese historical stone convent using high-throughput sequencing approaches. Microbiologyopen 2020; 9:1067-1084. [PMID: 32352657 PMCID: PMC7294311 DOI: 10.1002/mbo3.1030] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 02/20/2020] [Accepted: 02/24/2020] [Indexed: 12/20/2022] Open
Abstract
The study performed on the stone materials from the Convent of Christ revealed the presence of a complex microbial ecosystem, emphasizing the determinant role of microorganisms on the biodecay of this built cultural heritage. In this case study, the presence of Rubrobacter sp., Arthrobacter sp., Roseomonas sp., and Marinobacter sp. seems to be responsible for colored stains and biofilm formation while Ulocladium sp., Cladosporium sp., and Dirina sp. may be related to structural damages. The implementation of high-throughput sequencing approaches on the Convent of Christ's biodecay assessment allowed us to explore, compare, and characterize the microbial communities, overcoming the limitations of culture-dependent techniques, which only identify the cultivable population. The application of these different tools and insights gave us a panoramic view of the microbiota thriving on the Convent of Christ and signalize the main biodeteriogenic agents acting on the biodecay of stone materials. This finding highlighted the importance of performing metagenomic studies due to the improvements and the reduced amount of sample DNA needed, promoting a deeper and more detailed knowledge of the microbiota present on these dynamic repositories that support microbial life. This will further enable us to perform prospective studies in quarry and applied stone context, monitoring biogenic and nonbiogenic agents, and also to define long-term mitigation strategies to prevent biodegradation/biodeterioration processes.
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Affiliation(s)
- Tânia Rosado
- HERCULES Laboratory, Évora University, Évora, Portugal
| | - Luís Dias
- HERCULES Laboratory, Évora University, Évora, Portugal.,Chemistry Department, School of Sciences and Technology, Évora University, Évora, Portugal
| | - Mónica Lança
- Chemistry Department, School of Sciences and Technology, Évora University, Évora, Portugal
| | - Carla Nogueira
- Chemistry Department, School of Sciences and Technology, Évora University, Évora, Portugal
| | - Rita Santos
- Chemistry Department, School of Sciences and Technology, Évora University, Évora, Portugal
| | - Maria Rosário Martins
- HERCULES Laboratory, Évora University, Évora, Portugal.,Chemistry Department, School of Sciences and Technology, Évora University, Évora, Portugal
| | - António Candeias
- HERCULES Laboratory, Évora University, Évora, Portugal.,Chemistry Department, School of Sciences and Technology, Évora University, Évora, Portugal
| | - José Mirão
- HERCULES Laboratory, Évora University, Évora, Portugal.,Geosciences Department, School of Sciences and Technology, Évora University, Évora, Portugal
| | - Ana Teresa Caldeira
- HERCULES Laboratory, Évora University, Évora, Portugal.,Chemistry Department, School of Sciences and Technology, Évora University, Évora, Portugal
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Gientka I, Kieliszek M, Jermacz K, Błażejak S. Identification and Characterization of Oleaginous Yeast Isolated from Kefir and Its Ability to Accumulate Intracellular Fats in Deproteinated Potato Wastewater with Different Carbon Sources. BIOMED RESEARCH INTERNATIONAL 2017; 2017:6061042. [PMID: 29098157 PMCID: PMC5623792 DOI: 10.1155/2017/6061042] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Revised: 07/06/2017] [Accepted: 07/18/2017] [Indexed: 12/16/2022]
Abstract
The search for efficient oleaginous microorganisms, which can be an alternative to fossil fuels and biofuels obtained from oilseed crops, has been going on for many years. The suitability of microorganisms in this regard is determined by their ability to biosynthesize lipids with preferred fatty acid profile along with the concurrent utilization of energy-rich industrial waste. In this study, we isolated, characterized, and identified kefir yeast strains using molecular biology techniques. The yeast isolates identified were Candida inconspicua, Debaryomyces hansenii, Kluyveromyces marxianus, Kazachstania unispora, and Zygotorulaspora florentina. We showed that deproteinated potato wastewater, a starch processing industry waste, supplemented with various carbon sources, including lactose and glycerol, is a suitable medium for the growth of yeast, which allows an accumulation of over 20% of lipid substances in its cells. Fatty acid composition primarily depended on the yeast strain and the carbon source used, and, based on our results, most of the strains met the criteria required for the production of biodiesel. In particular, this concerns a significant share of saturated fatty acids, such as C16:0 and C18:0, and unsaturated fatty acids, such as C18:1 and C18:2. The highest efficiency in lipid biosynthesis exceeded 6.3 g L-1. Kazachstania unispora was able to accumulate the high amount of palmitoleic acid.
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Affiliation(s)
- Iwona Gientka
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Marek Kieliszek
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Karolina Jermacz
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Stanisław Błażejak
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
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Mattam AJ, Kuila A, Suralikerimath N, Choudary N, Rao PVC, Velankar HR. Cellulolytic enzyme expression and simultaneous conversion of lignocellulosic sugars into ethanol and xylitol by a new Candida tropicalis strain. BIOTECHNOLOGY FOR BIOFUELS 2016; 9:157. [PMID: 27462368 PMCID: PMC4960679 DOI: 10.1186/s13068-016-0575-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Accepted: 07/14/2016] [Indexed: 05/31/2023]
Abstract
BACKGROUND Lignocellulosic ethanol production involves major steps such as thermochemical pretreatment of biomass, enzymatic hydrolysis of pre-treated biomass and the fermentation of released sugars into ethanol. At least two different organisms are conventionally utilized for producing cellulolytic enzymes and for ethanol production through fermentation, whereas in the present study a single yeast isolate with the capacity to simultaneously produce cellulases and xylanases and ferment the released sugars into ethanol and xylitol has been described. RESULTS A yeast strain isolated from soil samples and identified as Candida tropicalis MTCC 25057 expressed cellulases and xylanases over a wide range of temperatures (32 and 42 °C) and in the presence of different cellulosic substrates [carboxymethylcellulose and wheat straw (WS)]. The studies indicated that the cultivation of yeast at 42 °C in pre-treated hydrolysate containing 0.5 % WS resulted in proportional expression of cellulases (exoglucanases and endoglucanases) at concentrations of 114.1 and 97.8 U g(-1) ds, respectively. A high xylanase activity (689.3 U g(-1) ds) was also exhibited by the yeast under similar growth conditions. Maximum expression of cellulolytic enzymes by the yeast occurred within 24 h of incubation. Of the sugars released from biomass after pretreatment, 49 g L(-1) xylose was aerobically converted into 15.8 g L(-1) of xylitol. In addition, 25.4 g L(-1) glucose released after the enzymatic hydrolysis of biomass was fermented by the same yeast to obtain an ethanol titer of 7.3 g L(-1). CONCLUSIONS During the present study, a new strain of C. tropicalis was isolated and found to have potential for consolidated bioprocessing (CBP) applications. The strain could grow in a wide range of process conditions (temperature, pH) and in the presence of lignocellulosic inhibitors such as furfural, HMF and acetic acid. The new yeast produced cellulolytic enzymes over a wide temperature range and in the presence of various cellulosic substrates. The cellulolytic enzymes produced by the yeast were effectively used for the hydrolysis of pretreated biomass. The released sugars, xylose and glucose were, respectively, converted into xylitol and ethanol. The potential shown by the new inhibitor tolerant cellulolytic C. tropicalis to produce ethanol or xylitol is of great industrial significance.
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Affiliation(s)
- Anu Jose Mattam
- Bioprocess Group, Hindustan Petroleum Corporation Limited, HP Green R&D Centre, KIADB Industrial Area, Tarabahalli, Devanagundi, Hoskote, Bengaluru, 560067 India
| | - Arindam Kuila
- Bioprocess Group, Hindustan Petroleum Corporation Limited, HP Green R&D Centre, KIADB Industrial Area, Tarabahalli, Devanagundi, Hoskote, Bengaluru, 560067 India
| | - Niranjan Suralikerimath
- Bioprocess Group, Hindustan Petroleum Corporation Limited, HP Green R&D Centre, KIADB Industrial Area, Tarabahalli, Devanagundi, Hoskote, Bengaluru, 560067 India
| | - Nettem Choudary
- Bioprocess Group, Hindustan Petroleum Corporation Limited, HP Green R&D Centre, KIADB Industrial Area, Tarabahalli, Devanagundi, Hoskote, Bengaluru, 560067 India
| | - Peddy V. C. Rao
- Bioprocess Group, Hindustan Petroleum Corporation Limited, HP Green R&D Centre, KIADB Industrial Area, Tarabahalli, Devanagundi, Hoskote, Bengaluru, 560067 India
| | - Harshad Ravindra Velankar
- Bioprocess Group, Hindustan Petroleum Corporation Limited, HP Green R&D Centre, KIADB Industrial Area, Tarabahalli, Devanagundi, Hoskote, Bengaluru, 560067 India
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Saini JK, Agrawal R, Satlewal A, Saini R, Gupta R, Mathur A, Tuli D. Second generation bioethanol production at high gravity of pilot-scale pretreated wheat straw employing newly isolated thermotolerant yeast Kluyveromyces marxianus DBTIOC-35. RSC Adv 2015. [DOI: 10.1039/c5ra05792b] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Application of thermotolerant yeast Kluyveromyces marxianus DBTIOC-35 in SSF decreases overall process time, and increases productivity and yield by allowing elimination of presaccharification step and use of high biomass concentration, respectively.
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Affiliation(s)
- Jitendra Kumar Saini
- DBT-IOC Centre for Advanced Bio-Energy Research
- R & D Centre
- Indian Oil Corporation Ltd
- Faridabad-121007
- India
| | - Ruchi Agrawal
- DBT-IOC Centre for Advanced Bio-Energy Research
- R & D Centre
- Indian Oil Corporation Ltd
- Faridabad-121007
- India
| | - Alok Satlewal
- DBT-IOC Centre for Advanced Bio-Energy Research
- R & D Centre
- Indian Oil Corporation Ltd
- Faridabad-121007
- India
| | - Reetu Saini
- DBT-IOC Centre for Advanced Bio-Energy Research
- R & D Centre
- Indian Oil Corporation Ltd
- Faridabad-121007
- India
| | - Ravi Gupta
- DBT-IOC Centre for Advanced Bio-Energy Research
- R & D Centre
- Indian Oil Corporation Ltd
- Faridabad-121007
- India
| | - Anshu Mathur
- DBT-IOC Centre for Advanced Bio-Energy Research
- R & D Centre
- Indian Oil Corporation Ltd
- Faridabad-121007
- India
| | - Deepak Tuli
- DBT-IOC Centre for Advanced Bio-Energy Research
- R & D Centre
- Indian Oil Corporation Ltd
- Faridabad-121007
- India
| |
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