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Zhang XY, Zhao XM, Shi XY, Mei YJ, Ren XJ, Zhao XH. Research progress in the biosynthesis of xylitol: feedstock evolution from xylose to glucose. Biotechnol Lett 2024:10.1007/s10529-024-03535-7. [PMID: 39340754 DOI: 10.1007/s10529-024-03535-7] [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: 07/01/2024] [Revised: 08/15/2024] [Accepted: 09/16/2024] [Indexed: 09/30/2024]
Abstract
Xylitol, as an important food additive and fine chemical, has a wide range of applications, including food, medicine, chemical, and feed. This review paper focuses on the research progress of xylitol biosynthesis, from overcoming the limitations of traditional chemical hydrogenation and xylose bioconversion, to the full biosynthesis of xylitol production using green and non-polluting glucose as substrate. In the review, the molecular strategies of wild strains to increase xylitol yield, as well as the optimization strategies and metabolic reconfiguration during xylitol biosynthesis are discussed. Subsequently, on the basis of existing studies, the paper further discusses the current status of research and future perspectives of xylitol production using glucose as a single substrate. The evolution of raw materials from xylose-based five-carbon sugars to glucose is not only cost-saving, but also safe and environmentally friendly, which brings new opportunities for the green industrial chain of xylitol.
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Affiliation(s)
- Xin-Yu Zhang
- Food & Medicine Homology and Chinese Medicine Health Science Institute, Shandong University of Technology, Shandong, China
| | - Xi-Min Zhao
- Zibo Occupational Disease Prevention and Control Hospital/Zibo Sixth People's Hospital, Shandong, China
| | - Xin-Yu Shi
- Zibo Product Quality Testing Research Institute, Shandong, China
| | - Ying-Jie Mei
- Zibo Institute for Food and Drug Control, Shandong, China
| | - Xiao-Jie Ren
- Food & Medicine Homology and Chinese Medicine Health Science Institute, Shandong University of Technology, Shandong, China.
| | - Xin-He Zhao
- Food & Medicine Homology and Chinese Medicine Health Science Institute, Shandong University of Technology, Shandong, China.
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2
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Oleaginous yeasts: Biodiversity and cultivation. FUNGAL BIOL REV 2023. [DOI: 10.1016/j.fbr.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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3
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Li Z, Li C, Cheng P, Yu G. Rhodotorula mucilaginosa—alternative sources of natural carotenoids, lipids, and enzymes for industrial use. Heliyon 2022; 8:e11505. [DOI: 10.1016/j.heliyon.2022.e11505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 08/19/2022] [Accepted: 11/04/2022] [Indexed: 11/16/2022] Open
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Optimization of agro-industrial coproducts (molasses and cassava wastewater) for the simultaneous production of lipids and carotenoids by Rhodotorula mucilaginosa. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Yadav AK, Kuila A, Garlapati VK. Biodiesel Production from Brassica juncea Using Oleaginous Yeast. Appl Biochem Biotechnol 2022; 194:4066-4080. [PMID: 35593952 DOI: 10.1007/s12010-022-03974-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Accepted: 05/10/2022] [Indexed: 11/02/2022]
Abstract
The present study explores the potential of Brassica juncea as a low-cost substrate for biodiesel production through the growth of oleaginous yeast. Firstly, the selected lignocellulosic biomass, i.e., Brassica juncea, was thermochemically pretreated using dilute sodium hydroxide. Optimization of thermochemical pretreatment resulted in significant removal of lignin and hemicellulose with 8.4% increase in cellulose content. Further, the sugar hydrolysate of pretreated biomass was used as a substrate for the growth of selected oleaginous yeast (Cryptococcus sp. MTCC 5455). Lipid and biomass production was optimized using central composite design (CCD) based on response surface methodology (RSM). Maximum biomass and lipid content of 32.50 g/L and 11.05 g/L, respectively, was obtained at 30 °C temperature, pH 6.0, and after 5 days of incubation. The oleaginous yeast lipid was further transesterified using immobilized lipase. The highest fatty acid methyl ester 15% FAME yield was obtained after 10 h of enzymatic reaction. Next, the results of specific gravity, viscosity, flash points, and cloud point of obtained biodiesels were conformed to the ASTM D975 standard. Overall, the present study put forth the cost-effective approach for lignocellulosic biomass-based oleaginous lipid production toward the green synthesis of biodiesel.
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Affiliation(s)
- Ashok Kumar Yadav
- Department of Chemical Engineering, Banasthali Vidyapith, Banasthali, Rajasthan, 304022, India
| | - Arindam Kuila
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Banasthali, Rajasthan, 304022, India.
| | - Vijay Kumar Garlapati
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Himachal Pradesh, India, 173234.
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Tamang JP. "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages. J Appl Microbiol 2021; 133:145-161. [PMID: 34821430 DOI: 10.1111/jam.15382] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/14/2021] [Accepted: 11/19/2021] [Indexed: 01/29/2023]
Abstract
The concept of "ethno-microbiology" is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme- and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. "Ethno-microbiology" of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the "ethno-microbiology" knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption.
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Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, Sikkim, India
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Optimization of culture conditions for biomass and lipid production by oleaginous fungus Penicillium citrinum PKB20 using response surface methodology (RSM). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Watsuntorn W, Chuengcharoenphanich N, Niltaya P, Butkumchote C, Theerachat M, Glinwong C, Qi W, Wang Z, Chulalaksananukul W. A novel oleaginous yeast Saccharomyces cerevisiae CU-TPD4 for lipid and biodiesel production. CHEMOSPHERE 2021; 280:130782. [PMID: 34162092 DOI: 10.1016/j.chemosphere.2021.130782] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 04/22/2021] [Accepted: 04/28/2021] [Indexed: 06/08/2023]
Abstract
This study reports on the novel Saccharomyces cerevisiae CU-TPD4 that was isolated from coconut waste residues obtained from a coconut factory in Thailand. The CU-TPD4 isolate was confirmed to be a S. cerevisiae by molecular analysis and to be an oleaginous yeast with more than 20% (w/w) of the cell dry weight (CDW) present in the form of lipids. The lipid content and lipid yield of CU-TPD4 (52.96 ± 1.15% of CDW and 1.78 ± 0.06 g/L, respectively) under optimized growth conditions were much higher than those under normal growth conditions (22.65 ± 1.32% of CDW and 1.24 ± 0.12 g/L, respectively). The major fatty acids produced by CU-TPD4 were oleic (C18:1), palmitoleic (C16:1), stearic (C18:0), and palmitic (C16:0) acids. Mathematical estimation of the physical properties of the biodiesel obtained by transesterification of the extracted lipid suggested it was suitable as biodiesel with respect to the ASTM D6751 and EN 14214 international standards. Consequently, S. cerevisiae CU-TPD4 is expected to emerge as a promising alternative for biodiesel production.
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Affiliation(s)
- Wannapawn Watsuntorn
- Biofuels by Biocatalysts Research Unit, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Nuttha Chuengcharoenphanich
- Biofuels by Biocatalysts Research Unit, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Poompat Niltaya
- Biofuels by Biocatalysts Research Unit, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Cheryanus Butkumchote
- Biofuels by Biocatalysts Research Unit, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Monnat Theerachat
- Biofuels by Biocatalysts Research Unit, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Chompunuch Glinwong
- Biofuels by Biocatalysts Research Unit, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Wei Qi
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Zhongming Wang
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Warawut Chulalaksananukul
- Biofuels by Biocatalysts Research Unit, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
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Tamang JP, Jeyaram K, Rai AK, Mukherjee PK. Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Res Int 2021; 148:110633. [PMID: 34507776 DOI: 10.1016/j.foodres.2021.110633] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 07/23/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022]
Abstract
The Eastern Himalayan regions of India, Nepal and Bhutan have more than 200 varieties of unsurpassed ethnic fermented foods and alcoholic beverages, which are lesser known outside the world. However, these ethnic foods are region- and community-specific, unique and some are exotic and rare, which include fermented vegetables, bamboo shoots, soybeans, cereals, milk (cow and yak), meats, fishes, and cereal-based alcoholic beverages and drinks. Ethnic communities living in the Eastern Himalayas have invented the indigenous knowledge of utilization of unseen microorganisms present in and around the environment for preservation and fermentation of perishable plant or animal substrates to obtain organoleptically desirable and culturally acceptable ethnic fermented food and alcoholic beverages. Some ethnic fermented products and traditionally prepared dry starters for production of alcoholic beverages of North Eastern states of India and Nepal were scientifically studied and reported till date, and however, limited publications are available on microbiological and nutritional aspects of ethnic fermented foods of Bhutan except on few products. Most of the beneficial microorganisms isolated from some ethnic fermented foods of the EH are listed in microbial food cultures (MFC) safe inventory. This study is aimed to review the updates on the beneficial importance of abundant microbiota and health-promoting benefits and functionalities of some ethnic fermented foods of the Eastern Himalayan regions of North East India, Nepal and Bhutan.
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Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok 737102, Sikkim, India.
| | - Kumaraswamy Jeyaram
- Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal 795001, Manipur, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal 795001, Manipur, India
| | - Pulok K Mukherjee
- Institute of Bioresources and Sustainable Development (IBSD), Takyelpat, Imphal 795001, Manipur, India
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Zwirzitz A, Alteio L, Sulzenbacher D, Atanasoff M, Selg M. Ethanol Production from Wheat Straw Hydrolysate by Issatchenkia Orientalis Isolated from Waste Cooking Oil. J Fungi (Basel) 2021; 7:jof7020121. [PMID: 33562172 PMCID: PMC7915885 DOI: 10.3390/jof7020121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 11/29/2022] Open
Abstract
The interest in using non-conventional yeasts to produce value-added compounds from low cost substrates, such as lignocellulosic materials, has increased in recent years. Setting out to discover novel microbial strains that can be used in biorefineries, an Issatchenkia orientalis strain was isolated from waste cooking oil (WCO) and its capability to produce ethanol from wheat straw hydrolysate (WSHL) was analyzed. As with previously isolated I. orientalis strains, WCO-isolated I. orientalis KJ27-7 is thermotolerant. It grows well at elevated temperatures up to 42 °C. Furthermore, spot drop tests showed that it is tolerant to various chemical fermentation inhibitors that are derived from the pre-treatment of lignocellulosic materials. I. orientalis KJ27-7 is particularly tolerant to acetic acid (up to 75 mM) and tolerates 10 mM formic acid, 5 mM furfural and 10 mM hydroxymethylfurfural. Important for biotechnological cellulosic ethanol production, I. orientalis KJ27-7 grows well on plates containing up to 10% ethanol and media containing up to 90% WSHL. As observed in shake flask fermentations, the specific ethanol productivity correlates with WSHL concentrations. In 90% WSHL media, I. orientalis KJ27-7 produced 10.3 g L−1 ethanol within 24 h. This corresponds to a product yield of 0.50 g g−1 glucose (97% of the theoretical maximum) and a volumetric productivity of 0.43 g L−1 h−1. Therefore, I. orientalis KJ27-7 is an efficient producer of lignocellulosic ethanol from WSHL.
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Affiliation(s)
- Alexander Zwirzitz
- Biosciences Research Group, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, 4600 Wels, Austria; (D.S.); (M.A.); (M.S.)
- Correspondence:
| | - Lauren Alteio
- Centre of Microbiology and Environmental Systems Science, Department of Microbiology and Ecosystem Science, Division of Terrestrial Ecosystem Research, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria;
| | - Daniel Sulzenbacher
- Biosciences Research Group, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, 4600 Wels, Austria; (D.S.); (M.A.); (M.S.)
| | - Michael Atanasoff
- Biosciences Research Group, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, 4600 Wels, Austria; (D.S.); (M.A.); (M.S.)
| | - Manuel Selg
- Biosciences Research Group, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, 4600 Wels, Austria; (D.S.); (M.A.); (M.S.)
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