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Chitnis AV, Dhoble AS. Non-sterile cultivation of Yarrowia lipolytica in fed-batch mode for the production of lipids and biomass. Biotechnol Prog 2024; 40:e3498. [PMID: 39073019 DOI: 10.1002/btpr.3498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 04/30/2024] [Accepted: 07/15/2024] [Indexed: 07/30/2024]
Abstract
A reduction in the cost of production and energy requirement is necessary for developing sustainable commercial bioprocesses. Bypassing sterilization, which is an energy and cost-intensive part of bioprocesses could be a way to achieve this. In this study, nonsterile cultivation of Yarrowia lipolytica was done on a synthetic medium containing acetic acid as the sole carbon source using two different strategies in the fed-batch mode. The contamination percentages throughout the process were measured using flow cytometry and complemented using brightfield microscopy. Maximum biomass and lipid yields of 0.57 (g biomass/g substrate) and 0.17 (g lipids/g substrate), respectively, and maximum biomass and lipid productivities of 0.085 and 0.023 g/L/h, respectively, were obtained in different fed-batch strategies. Feeding at the point of stationary phase resulted in better biomass yield and productivity with less than 2% contamination till 48 h. Feeding to maintain a minimum acetic level resulted in better lipid yield and productivity with less than 2% contamination during the complete process. The results of this study demonstrate the potential for cultivating Y. lipolytica in nonsterile conditions and monitoring the contamination throughout the process using flow cytometry.
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Affiliation(s)
- Atith V Chitnis
- School of Biochemical Engineering, Indian Institute of Technology (BHU), Varanasi, Uttar Pradesh, India
| | - Abhishek S Dhoble
- School of Biochemical Engineering, Indian Institute of Technology (BHU), Varanasi, Uttar Pradesh, India
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2
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Pozdniakova TA, Cruz JP, Silva PC, Azevedo F, Parpot P, Domingues MR, Carlquist M, Johansson B. Optimization of a hybrid bacterial/ Arabidopsis thaliana fatty acid synthase system II in Saccharomyces cerevisiae. Metab Eng Commun 2023; 17:e00224. [PMID: 37415783 PMCID: PMC10320613 DOI: 10.1016/j.mec.2023.e00224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/27/2023] [Accepted: 05/02/2023] [Indexed: 07/08/2023] Open
Abstract
Fatty acids are produced by eukaryotes like baker's yeast Saccharomyces cerevisiae mainly using a large multifunctional type I fatty acid synthase (FASI) where seven catalytic steps and a carrier domain are shared between one or two protein subunits. While this system may offer efficiency in catalysis, only a narrow range of fatty acids are produced. Prokaryotes, chloroplasts and mitochondria rely instead on a FAS type II (FASII) where each catalytic step is carried out by a monofunctional enzyme encoded by a separate gene. FASII is more flexible and capable of producing a wider range of fatty acid structures, such as the direct production of unsaturated fatty acids. An efficient FASII in the preferred industrial organism S. cerevisiae could provide a platform for developing sustainable production of specialized fatty acids. We functionally replaced either yeast FASI genes (FAS1 or FAS2) with a FASII consisting of nine genes from Escherichia coli (acpP, acpS and fab -A, -B, -D, -F, -G, -H, -Z) as well as three from Arabidopsis thaliana (MOD1, FATA1 and FATB). The genes were expressed from an autonomously replicating multicopy vector assembled using the Yeast Pathway Kit for in-vivo assembly in yeast. Two rounds of adaptation led to a strain with a maximum growth rate (μmax) of 0.19 h-1 without exogenous fatty acids, twice the growth rate previously reported for a comparable strain. Additional copies of the MOD1 or fabH genes resulted in cultures with higher final cell densities and three times higher lipid content compared to the control.
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Affiliation(s)
- Tatiana A. Pozdniakova
- CBMA - Center of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, Braga, 4710-057, Portugal
| | - João P. Cruz
- CBMA - Center of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, Braga, 4710-057, Portugal
| | - Paulo César Silva
- CBMA - Center of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, Braga, 4710-057, Portugal
| | - Flávio Azevedo
- CBMA - Center of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, Braga, 4710-057, Portugal
| | - Pier Parpot
- CEB - C, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
- LABBELS - Associate Laboratory, Braga, Portugal
- Centre of Chemistry, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Maria Rosario Domingues
- Mass Spectrometry Center & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
- CESAM–Centre for Environmental and Marine Studies, Aveiro, Portugal
- Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Magnus Carlquist
- Division of Applied Microbiology, Lund University, Box 124, 221 00, Lund, Sweden
| | - Björn Johansson
- CBMA - Center of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, Braga, 4710-057, Portugal
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Silva JDME, Martins LHDS, Moreira DKT, Silva LDP, Barbosa PDPM, Komesu A, Ferreira NR, de Oliveira JAR. Microbial Lipid Based Biorefinery Concepts: A Review of Status and Prospects. Foods 2023; 12:2074. [PMID: 37238892 PMCID: PMC10217607 DOI: 10.3390/foods12102074] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/17/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The use of lignocellulosic biomass as a raw material for the production of lipids has gained increasing attention, especially in recent years when the use of food in the production of biofuels has become a current technology. Thus, the competition for raw materials for both uses has brought the need to create technological alternatives to reduce this competition that could generate a reduction in the volume of food offered and a consequent commercial increase in the value of food. Furthermore, the use of microbial oils has been studied in many industrial branches, from the generation of renewable energy to the obtainment of several value-added products in the pharmaceutical and food industries. Thus, this review provides an overview of the feasibility and challenges observed in the production of microbial lipids through the use of lignocellulosic biomass in a biorefinery. Topics covered include biorefining technology, the microbial oil market, oily microorganisms, mechanisms involved in lipid-producing microbial metabolism, strain development, processes, lignocellulosic lipids, technical drawbacks, and lipid recovery.
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Affiliation(s)
- Jonilson de Melo e Silva
- Program of Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | | | | | - Leonardo do Prado Silva
- Department of Food Science and Nutrition, Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Campinas 13083-862, SP, Brazil
| | | | - Andrea Komesu
- Department of Marine Sciences (DCMar), Federal University of São Paulo (UNIFESP), Santos 11070-100, SP, Brazil
| | - Nelson Rosa Ferreira
- Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Belém 66077-000, PA, Brazil;
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4
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Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries. J Fungi (Basel) 2023; 9:jof9020170. [PMID: 36836285 PMCID: PMC9961021 DOI: 10.3390/jof9020170] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 01/23/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It is widespread in various habitats and often occurs in the spontaneous fermentation process of traditional fermented foods and beverages. The contributions of P. kudriavzevii in degrading organic acid, releasing various hydrolase and flavor compounds, and displaying probiotic properties make it a promising starter culture in the food and feed industry. Moreover, its inherent characteristics, including high tolerance to extreme pH, high temperature, hyperosmotic stress and fermentation inhibitors, allow it the potential to address technical challenges in industrial applications. With the development of advanced genetic engineering tools and system biology techniques, P. kudriavzevii is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of P. kudriavzevii to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed.
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Angelicola MV, Fernández PM, Aybar MJ, Van Nieuwenhove CP, Figueroa LI, Viñarta SC. Bioconversion of commercial and crude glycerol to single-cell oils by the Antarctic yeast Rhodotorula glutinis R4 as a biodiesel feedstock. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Sapsirisuk S, Polburee P, Lorliam W, Limtong S. Discovery of Oleaginous Yeast from Mountain Forest Soil in Thailand. J Fungi (Basel) 2022; 8:1100. [PMID: 36294665 PMCID: PMC9605381 DOI: 10.3390/jof8101100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 10/14/2022] [Accepted: 10/15/2022] [Indexed: 11/04/2023] Open
Abstract
As an interesting alternative microbial platform for the sustainable synthesis of oleochemical building blocks and biofuels, oleaginous yeasts are increasing in both quantity and diversity. In this study, oleaginous yeast species from northern Thailand were discovered to add to the topology. A total of 127 yeast strains were isolated from 22 forest soil samples collected from mountainous areas. They were identified by an analysis of the D1/D2 domain of the large subunit rRNA (LSU rRNA) gene sequences to be 13 species. The most frequently isolated species were Lipomyces tetrasporus and Lipomyces starkeyi. Based on the cellular lipid content determination, 78 strains of ten yeast species, and two potential new yeast that which accumulated over 20% of dry biomass, were found to be oleaginous yeast strains. Among the oleaginous species detected, Papiliotrema terrestris and Papiliotrema flavescens have never been reported as oleaginous yeast before. In addition, none of the species in the genera Piskurozyma and Hannaella were found to be oleaginous yeast. L. tetrasporus SWU-NGP 2-5 accumulated the highest lipid content of 74.26% dry biomass, whereas Lipomyces mesembrius SWU-NGP 14-6 revealed the highest lipid quantity at 5.20 ± 0.03 g L-1. The fatty acid profiles of the selected oleaginous yeasts varied depending on the strain and suitability for biodiesel production.
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Affiliation(s)
- Sirawich Sapsirisuk
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok 10110, Thailand
| | - Pirapan Polburee
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok 10110, Thailand
| | - Wanlapa Lorliam
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok 10110, Thailand
| | - Savitree Limtong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Biodiversity Center, Kasetsart University, Bangkok 10900, Thailand
- Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand
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Burgstaller L, Löffler S, De Marcellis L, Ghassemi K, Neureiter M. The influence of different carbon sources on growth and single cell oil production in oleaginous yeasts Apiotrichum brassicae and Pichia kudriavzevii. N Biotechnol 2022; 69:1-7. [PMID: 35182781 DOI: 10.1016/j.nbt.2022.02.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 02/09/2022] [Accepted: 02/12/2022] [Indexed: 12/17/2022]
Abstract
Oleaginous yeasts offer an interesting possibility for renewable lipid production, since the single cell oil accumulated can be based on a wide range of cheap, waste-derived carbon sources. Here, several short chain carboxylic acids and sugars commonly found in these substrates were assessed as carbon sources for Apiotrichum brassicae and Pichia kudriavzevii. While both strains were able to utilize all carbon sources employed, high volumetric lipid productivities (0.4g/Lh) and lipid contents (68%) could be reached particularly with acetic acid as carbon source. Odd-numbered volatile fatty acids led to lower productivities and lipid contents, but the lipids contained unusually high proportions of odd-numbered fatty acids (up to 80% of total fatty acids). These fatty acids are rather uncommon in nature and might offer the possibility for various high value applications. In conclusion both strains are able to utilize a wide range of substrates potentially present in waste-derived substrates. Lipid content and volumetric lipid productivity strongly depend on the carbon source, with even-numbered volatile fatty acids resulting in the highest values. For volatile fatty acids in particular, the carbon source also strongly influences the composition of the lipids produced by the yeast strains.
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Affiliation(s)
- Lukas Burgstaller
- Department for Agrobiotechnology (IFA-Tulln), Institute for Environmental Biotechnology, University of Natural Resources and Life Sciences, Vienna (BOKU), Vienna, Austria
| | - Sebastian Löffler
- Department for Agrobiotechnology (IFA-Tulln), Institute for Environmental Biotechnology, University of Natural Resources and Life Sciences, Vienna (BOKU), Vienna, Austria
| | - Luca De Marcellis
- Department for Agrobiotechnology (IFA-Tulln), Institute for Environmental Biotechnology, University of Natural Resources and Life Sciences, Vienna (BOKU), Vienna, Austria
| | - Khatereh Ghassemi
- Department for Agrobiotechnology (IFA-Tulln), Institute for Environmental Biotechnology, University of Natural Resources and Life Sciences, Vienna (BOKU), Vienna, Austria
| | - Markus Neureiter
- Department for Agrobiotechnology (IFA-Tulln), Institute for Environmental Biotechnology, University of Natural Resources and Life Sciences, Vienna (BOKU), Vienna, Austria.
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Cai W, Xue Y, Tang F, Wang Y, Yang S, Liu W, Hou Q, Yang X, Guo Z, Shan C. The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu. Front Microbiol 2022; 12:789845. [PMID: 35069486 PMCID: PMC8770870 DOI: 10.3389/fmicb.2021.789845] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 12/03/2021] [Indexed: 01/09/2023] Open
Abstract
Microorganisms in pit mud are the essential factor determining the style of strong flavor Baijiu. The spatial distribution characteristics of fungal communities and aroma in the pit mud for strong flavor Baijiu from Xinjiang, China, were investigated using Illumina MiSeq high-throughput sequencing and electronic nose technology. A total of 138 fungal genera affiliated with 10 fungal phyla were identified from 27 pit mud samples; of these, Saccharomycopsis, Aspergillus, and Apiotrichum were the core fungal communities, and Aspergillus and Apiotrichum were the hubs that maintain the structural stability of fungal communities in pit mud. The fungal richness and diversity, as well as aroma of pit mud, showed no significant spatial heterogeneity, but divergences in pit mud at different depths were mainly in pH, total acid, and high abundance fungi. Moisture, NH4 +, and lactate were the main physicochemical factors involved in the maintenance of fungal stability and quality in pit mud, whereas pH had only a weak effect on fungi in pit mud. In addition, the fungal communities of pit mud were not significantly associated with the aroma. The results of this study provide a foundation for exploring the functional microorganisms and dissecting the brewing mechanism of strong flavor Baijiu in Xinjiang, and also contributes to the improvement of pit mud quality by bioaugmentation and controlling environmental physicochemical factors.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yu’ang Xue
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Shaoyong Yang
- Hubei Guxiangyang Baijiu Co., Ltd., Xiangyang, China
| | - Wenhui Liu
- Hubei Guxiangyang Baijiu Co., Ltd., Xiangyang, China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
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9
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Binati RL, Salvetti E, Bzducha-Wróbel A, Bašinskienė L, Čižeikienė D, Bolzonella D, Felis GE. Non-conventional yeasts for food and additives production in a circular economy perspective. FEMS Yeast Res 2021; 21:6380488. [PMID: 34601574 DOI: 10.1093/femsyr/foab052] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 09/27/2021] [Indexed: 12/18/2022] Open
Abstract
Yeast species have been spontaneously participating in food production for millennia, but the scope of applications was greatly expanded since their key role in beer and wine fermentations was clearly acknowledged. The workhorse for industry and scientific research has always been Saccharomyces cerevisiae. It occupies the largest share of the dynamic yeast market, that could further increase thanks to the better exploitation of other yeast species. Food-related 'non-conventional' yeasts (NCY) represent a treasure trove for bioprospecting, with their huge untapped potential related to a great diversity of metabolic capabilities linked to niche adaptations. They are at the crossroad of bioprocesses and biorefineries, characterized by low biosafety risk and produce food and additives, being also able to contribute to production of building blocks and energy recovered from the generated waste and by-products. Considering that the usual pattern for bioprocess development focuses on single strains or species, in this review we suggest that bioprospecting at the genus level could be very promising. Candida, Starmerella, Kluyveromyces and Lachancea were briefly reviewed as case studies, showing that a taxonomy- and genome-based rationale could open multiple possibilities to unlock the biotechnological potential of NCY bioresources.
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Affiliation(s)
- Renato L Binati
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, Ca' Vignal 2, 37134 Verona (VR), Italy
| | - Elisa Salvetti
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, Ca' Vignal 2, 37134 Verona (VR), Italy
| | - Anna Bzducha-Wróbel
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Loreta Bašinskienė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų St. 19A, 44249 Kaunas, Lithuania
| | - Dalia Čižeikienė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų St. 19A, 44249 Kaunas, Lithuania
| | - David Bolzonella
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, Ca' Vignal 2, 37134 Verona (VR), Italy
| | - Giovanna E Felis
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, Ca' Vignal 2, 37134 Verona (VR), Italy
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Mihreteab M, Stubblefield BA, Gilbert ES. Enhancing polypropylene bioconversion and lipogenesis by Yarrowia lipolytica using a chemical/biological hybrid process. J Biotechnol 2021; 332:94-102. [PMID: 33838158 DOI: 10.1016/j.jbiotec.2021.03.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 03/01/2021] [Accepted: 03/16/2021] [Indexed: 11/28/2022]
Abstract
Plastic waste can serve as a feedstock for microbial bioconversion using a chemical/biological hybrid strategy. We developed a polypropylene (PP) upcycling process that coupled pyrolysis with bioconversion by the oleaginous yeast Yarrowia lipolytica. Using virgin PP, we optimized pH, inoculum density, C/N ratio, and osmolarity and increased the fatty acid titer nearly four-fold to 1.9 g L-1, with 41 percent cellular fatty acid content, the highest content reported to date for plastic-to-lipid microbial bioconversion. The highest fatty acid titer was achieved with an inoculum density of 3 (OD 600 nm), pH = 6.0 and C/N ratio of 80:1. Increasing the medium osmolarity by adding sodium chloride adversely affected cell growth and did not improve the fatty acid titer. The maximum fatty acid titer occurred under conditions that balanced cell growth versus lipogenesis. Using postconsumer PP, the fatty acid titer was significantly lower (0.13 g L-1). Overall, the work demonstrates the potential and the challenges associated with microbial bioconversion of plastics.
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Affiliation(s)
- Merhawi Mihreteab
- Biology Department, Georgia State University, Atlanta, GA, 30302-4010, USA.
| | | | - Eric S Gilbert
- Biology Department, Georgia State University, Atlanta, GA, 30302-4010, USA.
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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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