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Daute M, Jack F, Walker G. The potential for Scotch Malt Whisky flavour diversification by yeast. FEMS Yeast Res 2024; 24:foae017. [PMID: 38684485 PMCID: PMC11095643 DOI: 10.1093/femsyr/foae017] [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: 02/13/2024] [Revised: 04/13/2024] [Accepted: 04/28/2024] [Indexed: 05/02/2024] Open
Abstract
Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.
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Affiliation(s)
- Martina Daute
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Frances Jack
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Graeme Walker
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
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2
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Zhang R, Li F, Liu X, Zhou X, Jiang K. Valorization of Cheese Whey Powder by Two-Step Fermentation for Gluconic Acid and Ethanol Preparation. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04834-x. [PMID: 38158487 DOI: 10.1007/s12010-023-04834-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/19/2023] [Indexed: 01/03/2024]
Abstract
Whey from cheesemaking is an environmental contaminant with a high biochemical oxygen demand (BOD), containing an abundance of lactose. Hence, it has the potential to be utilized in the manufacturing of bio-based chemicals that have increased value. A designed sequential fermentation approach was employed in this research to convert enzymatic hydrolysate of cheese whey (primarily consists of glucose and galactose) into gluconic acid and bio-ethanol. This conversion was achieved by utilizing Gluconobacter oxydans and Saccharomyces cerevisiae. Glucose in the enzyme hydrolysate will undergo preferential oxidation to gluconic acid as a result of the glucose effect from Gluconobacter oxydans. Subsequently, Saccharomyces cerevisiae will utilize the remaining galactose exclusively for ethanol fermentation, while the gluconic acid in the fermentation broth will be retained. As a result, approximately 290 g gluconic acid and 100 g ethanol could be produced from 1 kg of cheese whey powder. Simultaneously, it was feasible to collect a total of 140 g of blended protein, encompassing cheese whey protein and bacterial protein. Two-step fermentation has proven to be an effective method for utilizing cheese whey in a sustainable manner.
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Affiliation(s)
- Rui Zhang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China
- School of Basic Medical Sciences and Forensic Medicine, Hangzhou Medical College, Hangzhou, 310053, People's Republic of China
| | - Fan Li
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China
| | - Xinlu Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China
| | - Xin Zhou
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China.
| | - Kankan Jiang
- School of Basic Medical Sciences and Forensic Medicine, Hangzhou Medical College, Hangzhou, 310053, People's Republic of China.
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Ohstrom AM, Buck AE, Du X, Wee J. Evaluation of Kluyveromyces spp. for conversion of lactose in different types of whey from dairy processing waste into ethanol. Front Microbiol 2023; 14:1208284. [PMID: 37614608 PMCID: PMC10442841 DOI: 10.3389/fmicb.2023.1208284] [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: 04/18/2023] [Accepted: 07/24/2023] [Indexed: 08/25/2023] Open
Abstract
The processing of dairy products currently generates significant amounts of waste, particularly in the form of liquid whey. The disposal of whey poses a challenge to the environment due to its high organic content and biological oxygen demand. Whey contains lactose, soluble proteins, lipids, and minerals. While Saccharomyces cerevisiae can efficiently utilize glucose, they are unable to metabolize lactose. In contrast, Kluyveromyces spp. encode two genes, Lac12 and Lac4 that enable conversion of lactose to other by-products such as ethanol. Here, we selected five Kluyveromyces yeast inoculated into three different types of whey substrates, cheddar sweet whey, cream cheese acid whey, and yogurt acid whey that could be used to convert lactose into ethanol. We demonstrate that differences exist in ethanol production across different whey substrates inoculated with Kluyveromyces yeast. In sweet whey, K. lactis, K. lactis Y-1205 and K. lactis Y-1564 were the highest ethanol producing strains. The highest amount of ethanol produced was 24.85 ± 3.5 g/L achieved by Y-1564 in sweet whey (96.8% efficiency). K. lactis Y-1205 produced 22.39 ± 5.6 g/L ethanol in yogurt acid whey. In cream cheese acid whey, K. lactis strains produced significantly higher ethanol levels compared to S. cerevisiae and K. marxianus (p < 0.05). Outcomes from this study could provide a simple and cheap solution for small-to medium-sized dairy processing facilities to ferment lactose in whey into ethanol using lactose-consuming yeasts.
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Affiliation(s)
| | | | | | - Josephine Wee
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
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Ponnusamy V, Sankaranarayanan M. Targeted gene manipulation of Leloir pathway genes for the constitutive expression of β-galactosidase and its transgalactosylation product galacto-oligosaccharides from Kluyveromyces lactis GG799 and knockout strains. Enzyme Microb Technol 2023; 169:110263. [PMID: 37311284 DOI: 10.1016/j.enzmictec.2023.110263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 05/19/2023] [Accepted: 05/20/2023] [Indexed: 06/15/2023]
Abstract
Galacto-oligosaccharides (GOS) are used as prebiotic ingredients in various food and pharmaceutical industry. At present, production of GOS involves the enzymatic transformation of lactose by transgalactosylation using β-galactosidase. The yeast Kluyveromyces lactis can utilize lactose as its carbon and energy source. In this species lactose is hydrolyzed by an intracellular β-galactosidase (EC 3.2.1.23) which is induced by its substrate and related compounds like galactose. The molecular details of gene regulation in kluyveromyces lactis, we have used multiple knockout approaches to study the constitutive expression by which galactose induces β-galactosidase. The present study involved carrying out to a method of enhancing the constitutive expression of β-galactosidase through galactose induction and its trans-galactosylation reaction for the production of galacto-oligosaccharides (GOS) in Kluyveromyces lactis (K. Lactis) by applying a knockout based approach on Leloir pathway genes based on fusion-overlap extension polymerase chain reaction and transformation into its genome. The k.lactis strain subjected to Leloir pathway genes knockout, resulted in the accumulation of galactose intracellularly and this internal galactose acts as an inducer of galactose regulon for constitutive expression of β-galactosidase at early stationary phase was due to the positive regulatory function of mutant gal1p, gal7p and both. These resulted strains used for trans-galactosylation of lactose by β - galactosidase is characterized for the production of galacto-oligosaccharides. Galactose-induced constitutive expression of β-galactosidase during the early stationary phase of knockout strains was analysed qualitatively & quantitatively. The activity of β-galactosidase of wild type, gal1z, gal7k and gal1z & gal7k strains were 7, 8, 9 and 11 U/ml respectively using high cell density cultivation medium. Based on these expression differences in β-galactosidase, the trans-galactosylation reaction for GOS production and percentage yield of GOS were compared at 25% w/v of lactose. The percentage yield of GOS production of wild type, Δgal1z Lac4+, Δgal7k Lac4++ and Δgal1z Δgal7k Lac4+++mutants strains were 6.3, 13, 17 and 22 U/ml, respectively. Therefore, we propose that the availability of galactose can be used for constitutive over expression of β - galactosidase in Leloir pathway engineering applications and also for GOS production. Further, increased expression of β - galactosidases can be used in dairy industry by-products like whey to produce added value products such as galacto-oligosaccharides.
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Gutiérrez-Hernández CA, Hernández-Almanza A, Hernández-Beltran JU, Balagurusamy N, Hernández-Teran F. Cheese whey valorization to obtain single-cell oils of industrial interest: An overview. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Sharma T, Xia C, Sharma A, Raizada P, Singh P, Sharma S, Sharma P, Kumar S, Lam S, Nadda AK. Mechano-chemical and biological energetics of immobilized enzymes onto functionalized polymers and their applications. Bioengineered 2022; 13:10518-10539. [PMID: 35443858 PMCID: PMC9208500 DOI: 10.1080/21655979.2022.2062526] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/17/2022] [Accepted: 03/29/2022] [Indexed: 12/23/2022] Open
Abstract
Enzymes of commercial importance, such as lipase, amylase, laccase, phytase, carbonic anhydrase, pectinase, maltase, glucose oxidase etc., show multifunctional features and have been extensively used in several fields including fine chemicals, environmental, pharmaceutical, cosmetics, energy, food industry, agriculture and nutraceutical etc. The deployment of biocatalyst in harsh industrial conditions has some limitations, such as poor stability. These drawbacks can be overcome by immobilizing the enzyme in order to boost the operational stability, catalytic activity along with facilitating the reuse of biocatalyst. Nowadays, functionalized polymers and composites have gained increasing attention as an innovative material for immobilizing the industrially important enzyme. The different types of polymeric materials and composites are pectin, agarose, cellulose, nanofibers, gelatin, and chitosan. The functionalization of these materials enhances the loading capacity of the enzyme by providing more functional groups to the polymeric material and hence enhancing the enzyme immobilization efficiency. However, appropriate coordination among the functionalized polymeric materials and enzymes of interest plays an important role in producing emerging biocatalysts with improved properties. The optimal coordination at a biological, physical, and chemical level is requisite to develop an industrial biocatalyst. Bio-catalysis has become vital aspect in pharmaceutical and chemical industries for synthesis of value-added chemicals. The present review describes the current advances in enzyme immobilization on functionalized polymers and composites. Furthermore, the applications of immobilized enzymes in various sectors including bioremediation, biosensor and biodiesel are also discussed.
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Affiliation(s)
- Tanvi Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, India
| | - Changlei Xia
- Center of Efficient Processing and Utilization of Forestry Resources, College of Materials Science and Engineering, Nanjing Forestry UniversityCo-Innovation, Nanjing,Jiangsu, China
| | - Abhishek Sharma
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
| | - Pankaj Raizada
- School of Advanced Chemical Sciences, Shoolini University, Solan, India
| | - Pardeep Singh
- School of Advanced Chemical Sciences, Shoolini University, Solan, India
| | - Swati Sharma
- University Institute of Biotechnology, Chandigarh University, Gharuan Mohali, India
| | - Pooja Sharma
- CSIR-National Environmental Engineering Research Institute (CSIR-NEERI), Nagpur, India
| | - Sunil Kumar
- CSIR-National Environmental Engineering Research Institute (CSIR-NEERI), Nagpur, India
| | - SuShiung Lam
- Higher Institution Centre of Excellence (Hicoe), Institute of Tropical Aquaculture and Fisheries (Akuatrop), Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| | - Ashok Kumar Nadda
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, India
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Lawton MR, deRiancho DL, Alcaine SD. Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Wang ZP, Zhang XY, Ma Y, Ye JR, Jiang J, Wang HY, Chen W. Whole conversion of agro-industrial wastes rich in galactose-based carbohydrates into lipid using oleaginous yeast Aureobasidium namibiae. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:181. [PMID: 34526122 PMCID: PMC8442318 DOI: 10.1186/s13068-021-02031-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 08/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Raw materials composed of easily assimilated monosaccharides have been employed as carbon source for production of microbial lipids. Nevertheless, agro-industrial wastes rich in galactose-based carbohydrates have not been introduced as feedstocks for oleaginous yeasts. RESULTS In this study, Aureobasidium namibiae A12 was found to efficiently accumulate lipid from soy molasses and whey powder containing galactose-based carbohydrates, with lipid productions of 5.30 g/L and 5.23 g/L, respectively. Over 80% of the fatty acids was C16:0, C18:0, C18:1, and C18:2. All kinds of single sugar components in the two byproducts were readily converted into lipids, with yields ranging between 0.116 g/g and 0.138 g/g. Three α-galactosidases and five β-galactosidases in the strain were cloned and analyzed. Changes of transcriptional levels indicated GalB and GalC were key α-galactosidases, and GalG was key β-galactosidase. In 10 L fermentor, lipid production from SM and WP achieved 6.45 g/L and 6.13 g/L, respectively. β-galactosidase was responsible for lactose hydrolysis; sucrase and α-galactosidase both contributed to the efficient hydrolysis of raffinose and stachyose in a cooperation manner. CONCLUSIONS This is a new way to produce lipids from raw materials containing galactose-based carbohydrates. This finding revealed the significance of sucrase in the direct hydrolysis of galactose-based carbohydrates in raw materials for the first time and facilitated the understanding of the efficient utilization of galactose-based carbohydrates to manufacture lipid or other chemicals in bioprocess.
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Affiliation(s)
- Zhi-Peng Wang
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, China.
| | - Xin-Yue Zhang
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, China
| | - Yan Ma
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, China
| | - Jing-Run Ye
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, China
| | - Jing Jiang
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, 215009, Jiangsu Province, China
| | - Hai-Ying Wang
- Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, 266071, China
| | - Wei Chen
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, China.
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9
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Wang Y, Yu J. Membrane separation processes for enrichment of bovine and caprine milk oligosaccharides from dairy byproducts. Compr Rev Food Sci Food Saf 2021; 20:3667-3689. [PMID: 33931948 DOI: 10.1111/1541-4337.12758] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 03/07/2021] [Accepted: 03/24/2021] [Indexed: 12/18/2022]
Abstract
Breast milk is an ideal source of human milk oligosaccharides (HMOs) for isolation and purification. However, breast milk is not for sale and at most is distributed to neonatal intensive care units as donor milk. To overcome this limitation, isolating HMOs analogs including bovine milk oligosaccharides (BMOs) and caprine milk oligosaccharides (CMOs) from other sources is timely and significant. Advances in the development of equipment and analytical methods have revealed that dairy processing byproducts are good sources of BMOs and CMOs. Enrichment of these oligosaccharides from dairy byproducts, such as whey, permeate, and mother liquor, is of increasing academic and economic value. The commonly employed approach for oligosaccharides purification is chromatographic technique, but it is only used at lab scale. In the dairy industry, chromatographic methods (large-scale ion exchange, 10,000 L size) are currently routinely used for the isolation/purification of milk proteins (e.g., lactoferrin). In contrast, membrane technology has been proven to be a suitable approach for the isolation and purification of BMOs and CMOs from dairy byproducts. Therefore, this review simply introduces BMOs and CMOs in dairy processing byproducts. This review also summarizes membrane separation processes for isolating and purifying BMOs and CMOs from different dairy byproducts. Finally, the technological challenges and solutions of each processing strategy are discussed in detail.
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Affiliation(s)
- Yi Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
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Jung KM, Park J, Jang J, Jung SH, Lee SH, Kim SR. Characterization of Cold-Tolerant Saccharomyces cerevisiae Cheongdo Using Phenotype Microarray. Microorganisms 2021; 9:microorganisms9050982. [PMID: 33946617 PMCID: PMC8147183 DOI: 10.3390/microorganisms9050982] [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: 03/25/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 01/29/2023] Open
Abstract
The cold-tolerant yeast Saccharomyces cerevisiae is industrially useful for lager fermentation, high-quality wine, and frozen dough production. S. cerevisiae Cheongdo is a recent isolate from frozen peach samples which has a good fermentation performance at low temperatures and desirable flavor profiles. Here, phenotype microarray was used to investigate industrial potentials of S. cerevisiae Cheongdo using 192 carbon sources. Compared to commercial wine yeast S. cerevisiae EC1118, Cheongdo showed significantly different growth rates on 34 substrates. The principal component analysis of the results highlighted that the better growth of Cheongdo on galactose than on EC1118 was the most significant difference between the two strains. The intact GAL4 gene and the galactose fermentation performance at a low temperatures suggested that S. cerevisiae Cheongdo is a promising host for industrial fermentation rich in galactose, such as lactose and agarose.
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Affiliation(s)
- Kyung-Mi Jung
- Cheongdo Peach Research Institute, Gyeongsangbuk-Do Agricultural Technology Administration, Cheongdo 38315, Korea;
| | - Jongbeom Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (J.P.); (J.J.); (S.-H.J.); (S.H.L.)
| | - Jueun Jang
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (J.P.); (J.J.); (S.-H.J.); (S.H.L.)
| | - Seok-Hwa Jung
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (J.P.); (J.J.); (S.-H.J.); (S.H.L.)
| | - Sang Han Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (J.P.); (J.J.); (S.-H.J.); (S.H.L.)
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; (J.P.); (J.J.); (S.-H.J.); (S.H.L.)
- Correspondence: ; Tel.: +82-(53)-950-7769
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Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020050] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The agri-food industry annually produces huge amounts of crops residues and wastes, the suitable management of these products is important to increase the sustainability of agro-industrial production by optimizing the entire value chain. This is also in line with the driving principles of the circular economy, according to which residues can become feedstocks for novel processes. Oleaginous yeasts represent a versatile tool to produce biobased chemicals and intermediates. They are flexible microbial factories able to grow on different side-stream carbon sources such as those deriving from agri-food wastes, and this characteristic makes them excellent candidates for integrated biorefinery processes through the production of microbial lipids, known as single cell oils (SCOs), for different applications. This review aims to present an extensive overview of research progress on the production and use of oleaginous yeasts and present discussions on the current bottlenecks and perspectives of their exploitation in different sectors, such as foods, biofuels and fine chemicals.
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Panagopoulos V, Dima A, Boura K, Bosnea L, Nigam PS, Kanellaki M, Koutinas AA. Cell factory models of non-engineered S. cerevisiae containing lactase in a second layer for lactose fermentation in one batch. Enzyme Microb Technol 2021; 145:109750. [PMID: 33750540 DOI: 10.1016/j.enzmictec.2021.109750] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 01/20/2021] [Accepted: 01/24/2021] [Indexed: 11/29/2022]
Abstract
The objective of this project was to ferment lactose and whey to ethanol in one-step process. Models of cell factory of non-engineered S.cerevisiae have been proposed to ferment lactose. The cell factory of non-engineered S. cerevisiae/SG-lactase was prepared by the addition, of a starch gel solution containing lactase on non-engineered S. cerevisiae, and freeze drying of it. The 2-layer non engineered S.cerevisiae-TC/SG-lactase factory was prepared by immobilizing S. cerevisiae on the internal layer of tubular cellulose (TC), and the lactase enzyme was contained in the upper layer of starch gel (SG) covering cells of S. cerevisiae. Using such cell factory for the fermentation of lactose, alcohol yield of 23-32 mL/L at lactose conversion of 71-100%. The improvement in alcohol yield by cell factory versus co-immobilization of lactase enzyme and S. cerevisiae on alginates, was found in the range of 28-78%. Likewise, the cell factories are more effective than engineered S. cerevisiae. The fermentation of whey instead of lactose resulted in a significant reduction of the fermentation time. Freeze-dried cell factories led to improved results as compared with non-freeze dried. When lactase was substituted with L. casei, ethanol and lactic acid were produced simultaneously at high concentrations, but in a much longer fermentation time. The cell factories can be considered as models for white biotechnology using lactose containing raw materials. This suggested cell factory model can be applied for other bioconversions using the appropriate enzymes and cells, in the frame of White Biotechnology without genetic modification.
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Affiliation(s)
- Vassilios Panagopoulos
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Agapi Dima
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Konstantina Boura
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Loulouda Bosnea
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Poonam S Nigam
- Biomedical Sciences Research Institute, Ulster University, Coleraine, Northern Ireland, UK
| | - Maria Kanellaki
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Athanasios A Koutinas
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece.
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Leo VV, Viswanath V, Deka P, Zothanpuia, Ramji DR, Pachuau L, Carrie W, Malvi Y, Singh G, Singh BP. Saccharomyces and Their Potential Applications in Food and Food Processing Industries. Fungal Biol 2021. [DOI: 10.1007/978-3-030-67561-5_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Abstract
Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate the production of sour beers through traditional methods. These include poor process control, lack of consistency in product quality, and lengthy fermentation times. This review summarizes the methods for traditional sour beer production with a focus on the use of lactobacilli to generate this beverage. In addition, the review describes the use of selected pure cultures of microorganisms with desirable properties in conjunction with careful application of processing steps. Together, this facilitates the production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.
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15
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Pasotti L, De Marchi D, Casanova M, Massaiu I, Bellato M, Cusella De Angelis MG, Calvio C, Magni P. Engineering endogenous fermentative routes in ethanologenic Escherichia coli W for bioethanol production from concentrated whey permeate. N Biotechnol 2020; 57:55-66. [DOI: 10.1016/j.nbt.2020.02.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 02/17/2020] [Accepted: 02/29/2020] [Indexed: 12/01/2022]
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16
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Valorization of cheese whey using microbial fermentations. Appl Microbiol Biotechnol 2020; 104:2749-2764. [DOI: 10.1007/s00253-020-10408-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 01/19/2020] [Accepted: 01/23/2020] [Indexed: 02/07/2023]
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17
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Rathnayake AU, Saravanakumar K, Abuine R, Abeywickrema S, Kathiresan K, MubarakAli D, Gupta VK, Wang MH. Fungal Genes Encoding Enzymes Used in Cheese Production and Fermentation Industries. Fungal Biol 2020. [DOI: 10.1007/978-3-030-41870-0_13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Leandro MJ, Marques S, Ribeiro B, Santos H, Fonseca C. Integrated Process for Bioenergy Production and Water Recycling in the Dairy Industry: Selection of Kluyveromyces Strains for Direct Conversion of Concentrated Lactose-Rich Streams into Bioethanol. Microorganisms 2019; 7:microorganisms7110545. [PMID: 31717512 PMCID: PMC6920800 DOI: 10.3390/microorganisms7110545] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/05/2019] [Accepted: 11/05/2019] [Indexed: 12/03/2022] Open
Abstract
Dairy industries have a high environmental impact, with very high energy and water consumption and polluting effluents. To increase the sustainability of these industries it is urgent to implement technologies for wastewater treatment allowing water recycling and energy savings. In this study, dairy wastewater was processed by ultrafiltration and nanofiltration or ultrafiltration and reverse osmosis (UF/RO) and retentates from the second membrane separation processes were assessed for bioenergy production. Lactose-fermenting yeasts were tested in direct conversion of the retentates (lactose-rich streams) into bioethanol. Two Kluyveromyces strains efficiently fermented all the lactose, with ethanol yields higher than 90% (>0.47 g/g yield). Under severe oxygen-limiting conditions, the K. marxianus PYCC 3286 strain reached 70 g/L of ethanol, which is compatible with energy-efficient distillation processes. In turn, the RO permeate is suitable for recycling into the cleaning process. The proposed integrated process, using UF/RO membrane technology, could allow water recycling (RO permeate) and bioenergy production (from RO retentate) for a more sustainable dairy industry.
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Affiliation(s)
- Maria José Leandro
- Unidade de Bioenergia, Laboratório Nacional de Energia e Geologia, I.P. (LNEG), Estrada do Paço do Lumiar 22, 1649-038 Lisboa, Portugal; (M.J.L.); (S.M.); (B.R.)
- Instituto de Tecnologia Química e Biológica António Xavier, Biology Division, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal;
| | - Susana Marques
- Unidade de Bioenergia, Laboratório Nacional de Energia e Geologia, I.P. (LNEG), Estrada do Paço do Lumiar 22, 1649-038 Lisboa, Portugal; (M.J.L.); (S.M.); (B.R.)
| | - Belina Ribeiro
- Unidade de Bioenergia, Laboratório Nacional de Energia e Geologia, I.P. (LNEG), Estrada do Paço do Lumiar 22, 1649-038 Lisboa, Portugal; (M.J.L.); (S.M.); (B.R.)
| | - Helena Santos
- Instituto de Tecnologia Química e Biológica António Xavier, Biology Division, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal;
| | - César Fonseca
- Unidade de Bioenergia, Laboratório Nacional de Energia e Geologia, I.P. (LNEG), Estrada do Paço do Lumiar 22, 1649-038 Lisboa, Portugal; (M.J.L.); (S.M.); (B.R.)
- Department of Chemistry and Bioscience, Section for Sustainable Biotechnology, Aalborg University, A. C. Meyers Vænge 15, 2450 Copenhagen, Denmark
- Correspondence:
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19
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MORIOKA LRI, VIANA CDS, ALVES ÉDP, PAIÃO FG, TAKIHARA AM, KAKUNO ASS, SUGUIMOTO HH. Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.06017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Vyas S, Chhabra M. Assessing oil accumulation in the oleaginous yeast Cystobasidium oligophagum JRC1 using dairy waste cheese whey as a substrate. 3 Biotech 2019; 9:173. [PMID: 30997310 DOI: 10.1007/s13205-019-1701-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 04/02/2019] [Indexed: 10/27/2022] Open
Abstract
This study assesses the potential for the lipid production by the oleaginous yeast Cystobasidium oligophagum JRC1 using dairy industry waste cheese whey as a substrate. Cheese whey was used either untreated (UCW) or deproteinized (DCW) at different concentrations (25-100%) to serve as the carbon and energy source. Both UCW and DCW supported high biomass and lipid productivities. The biomass productivity of 0.076 ± 0.0004 and 0.124 ± 0.0021 g/L h, lipid productivity of 0.0335 ± 0.0004 and 0.0272 ± 0.0008 g/L h, and the lipid content of 44.12 ± 0.84 and 21.79 ± 1.00% were achieved for 100% DCW and UCW, respectively. The soluble chemical oxygen demand (sCOD) removal rate was 8.049 ± 0.198 and 10.61 ± 0.0165 g/L day (84.91 ± 0.155 and 86.82 ± 0.067% removal) for 100% DCW and UCW, respectively. Fatty acid methyl ester (FAME) composition obtained using GC-FID studies revealed the presence of C16 and C18 fatty acid in the lipid extract and the biodiesel properties were found to be in accordance with ASTM and EN standards. The study presents a method for the valorization of cheese whey waste into a feasible feedstock for biodiesel.
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21
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Alves ÉDP, Morioka LRI, Suguimoto HH. Comparison of bioethanol and beta‐galactosidase production by
Kluyveromyces
and
Saccharomyces
strains grown in cheese whey. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12588] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Érika de Pádua Alves
- Centro de Pesquisa e Pós‐graduação Universidade Pitágoras Unopar Rua Marselha 591 86041‐140 Londrina Paraná Brasil
| | - Luiz Rodrigo Ito Morioka
- Centro de Pesquisa e Pós‐graduação Universidade Pitágoras Unopar Rua Marselha 591 86041‐140 Londrina Paraná Brasil
| | - Hélio Hiroshi Suguimoto
- Centro de Pesquisa e Pós‐graduação Universidade Pitágoras Unopar Rua Marselha 591 86041‐140 Londrina Paraná Brasil
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22
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Mousa AH, Bakry AM, Wang G, Zhang H. Efficacy of Saccharomyces Boulardii Metabolism during Fermentation of Milk Fortified with Wheat Grain Juice. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.657] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ahmed Hassan Mousa
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Faculty of Environmental Agricultural Science, Arish University
| | - Amr Mohamed Bakry
- Department of Dairy Science, Faculty of Agriculture, Suez Canal University
| | - Gang Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- International Joint Research Center for Probiotics & Gut Health, Jiangnan University
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- International Joint Research Center for Probiotics & Gut Health, Jiangnan University
- National Engineering Research Center for Functional Food, Jiangnan University
- (Yangzhou) Institute of Food Biotechnology, Jiangnan University
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23
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Kieliszek M, Kot AM, Bzducha-Wróbel A, BŁażejak S, Gientka I, Kurcz A. Biotechnological use of Candida yeasts in the food industry: A review. FUNGAL BIOL REV 2017. [DOI: 10.1016/j.fbr.2017.06.001] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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24
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Arous F, Atitallah IB, Nasri M, Mechichi T. A sustainable use of low-cost raw substrates for biodiesel production by the oleaginous yeast Wickerhamomyces anomalus. 3 Biotech 2017; 7:268. [PMID: 28794923 PMCID: PMC5534192 DOI: 10.1007/s13205-017-0903-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Accepted: 07/24/2017] [Indexed: 10/19/2022] Open
Abstract
Over the past decade, the increasing demand of vegetable oils for biodiesel production has highlighted the need for alternative oil feedstocks that do not compete with food production. In this context, the combined use of agro-industrial wastes and oleaginous microorganisms could be a promising strategy for sustainable biodiesel production. The present investigation involves the performance of the oleaginous yeast Wickerhamomyces anomalus strain EC28 to produce lipids from different agro-industrial wastewaters (i.e., deproteinized cheese whey, olive mill wastewater, and wastewaters from confectionary industries) and waste frying oils (i.e., waste oil from frying fish, waste oil from frying potato and waste oil from frying meat). Results indicated that this strain can adequately grow on agro-industrial wastewater-based media and produce substantial amounts of lipids [up to 24%, wt/wt in deproteinized cheese whey-based medium and olive mill wastewater-based medium (75%, v/v in water)] of similar fatty acid composition to that of the most commonly used vegetable oils in the biodiesel industry. However, the addition of frying oils to the culture media resulted in a significant decrease in total lipid content, probably due to excess of available nitrogen released from meat, fish, and potato into the frying oil. The estimated properties of the resulting biodiesels, such as SV (190.69-203.13), IV (61.77-88.32), CN (53.45-59.32), and CFPP (-0.54 to 10.4), are reported, for the first time, for W. anomalus and correlate well with specified standards. In conclusion, W. anomalus strain EC28, for which there is very limited amount of available information, might be regarded as a promising candidate for biodiesel production and additional efforts for process improvement should be envisaged.
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Affiliation(s)
- Fatma Arous
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, BP 1173, 3038 Sfax, Tunisia
- Laboratory of Microorganisms and Active Biomolecules, Faculty of Sciences of Tunis, University of Tunis El Manar, Tunis, Tunisia
| | - Imen Ben Atitallah
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, BP 1173, 3038 Sfax, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, BP 1173, 3038 Sfax, Tunisia
| | - Tahar Mechichi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, BP 1173, 3038 Sfax, Tunisia
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25
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Liang K, Richardson JJ, Doonan CJ, Mulet X, Ju Y, Cui J, Caruso F, Falcaro P. An Enzyme-Coated Metal-Organic Framework Shell for Synthetically Adaptive Cell Survival. Angew Chem Int Ed Engl 2017. [DOI: 10.1002/ange.201704120] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Kang Liang
- School of Chemical Engineering; The University of New South Wales; Sydney NSW 2052 Australia
- Graduate School of Biomedical Engineering; The University of New South Wales; Sydney NSW 2052 Australia
- CSIRO Manufacturing, CSIRO; Private Bag 10 Clayton South Victoria 3169 Australia
| | - Joseph J. Richardson
- CSIRO Manufacturing, CSIRO; Private Bag 10 Clayton South Victoria 3169 Australia
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, and the Department of Chemical and Biomolecular Engineering; The University of Melbourne; Parkville Victoria 3010 Australia
| | - Christian J. Doonan
- School of Chemistry and Physics; The University of Adelaide; Adelaide South Australia 5005 Australia
| | - Xavier Mulet
- CSIRO Manufacturing, CSIRO; Private Bag 10 Clayton South Victoria 3169 Australia
| | - Yi Ju
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, and the Department of Chemical and Biomolecular Engineering; The University of Melbourne; Parkville Victoria 3010 Australia
| | - Jiwei Cui
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, and the Department of Chemical and Biomolecular Engineering; The University of Melbourne; Parkville Victoria 3010 Australia
- Key Laboratory of Colloid and Interface Chemistry of Ministry of Education, and the; School of Chemistry and Chemical Engineering; Shandong University; Jinan 250100 China
| | - Frank Caruso
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, and the Department of Chemical and Biomolecular Engineering; The University of Melbourne; Parkville Victoria 3010 Australia
| | - Paolo Falcaro
- Institute of Physical and Theoretical Chemistry; Graz University of Technology; Stremayrgasse 9 Graz 8010 Austria
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26
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Liang K, Richardson JJ, Doonan CJ, Mulet X, Ju Y, Cui J, Caruso F, Falcaro P. An Enzyme-Coated Metal-Organic Framework Shell for Synthetically Adaptive Cell Survival. Angew Chem Int Ed Engl 2017; 56:8510-8515. [DOI: 10.1002/anie.201704120] [Citation(s) in RCA: 126] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Indexed: 01/07/2023]
Affiliation(s)
- Kang Liang
- School of Chemical Engineering; The University of New South Wales; Sydney NSW 2052 Australia
- Graduate School of Biomedical Engineering; The University of New South Wales; Sydney NSW 2052 Australia
- CSIRO Manufacturing, CSIRO; Private Bag 10 Clayton South Victoria 3169 Australia
| | - Joseph J. Richardson
- CSIRO Manufacturing, CSIRO; Private Bag 10 Clayton South Victoria 3169 Australia
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, and the Department of Chemical and Biomolecular Engineering; The University of Melbourne; Parkville Victoria 3010 Australia
| | - Christian J. Doonan
- School of Chemistry and Physics; The University of Adelaide; Adelaide South Australia 5005 Australia
| | - Xavier Mulet
- CSIRO Manufacturing, CSIRO; Private Bag 10 Clayton South Victoria 3169 Australia
| | - Yi Ju
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, and the Department of Chemical and Biomolecular Engineering; The University of Melbourne; Parkville Victoria 3010 Australia
| | - Jiwei Cui
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, and the Department of Chemical and Biomolecular Engineering; The University of Melbourne; Parkville Victoria 3010 Australia
- Key Laboratory of Colloid and Interface Chemistry of Ministry of Education, and the; School of Chemistry and Chemical Engineering; Shandong University; Jinan 250100 China
| | - Frank Caruso
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, and the Department of Chemical and Biomolecular Engineering; The University of Melbourne; Parkville Victoria 3010 Australia
| | - Paolo Falcaro
- Institute of Physical and Theoretical Chemistry; Graz University of Technology; Stremayrgasse 9 Graz 8010 Austria
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27
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Wendisch VF, Brito LF, Gil Lopez M, Hennig G, Pfeifenschneider J, Sgobba E, Veldmann KH. The flexible feedstock concept in Industrial Biotechnology: Metabolic engineering of Escherichia coli, Corynebacterium glutamicum, Pseudomonas, Bacillus and yeast strains for access to alternative carbon sources. J Biotechnol 2016; 234:139-157. [DOI: 10.1016/j.jbiotec.2016.07.022] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2016] [Revised: 07/25/2016] [Accepted: 07/28/2016] [Indexed: 11/28/2022]
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28
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Akbas MY, Stark BC. Recent trends in bioethanol production from food processing byproducts. J Ind Microbiol Biotechnol 2016; 43:1593-1609. [PMID: 27565674 DOI: 10.1007/s10295-016-1821-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Accepted: 07/30/2016] [Indexed: 12/19/2022]
Abstract
The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.
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Affiliation(s)
- Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Kocaeli, 41400, Turkey. .,Institute of Biotechnology, Gebze Technical University, Gebze-Kocaeli, Kocaeli, 41400, Turkey.
| | - Benjamin C Stark
- Biology Department, Illinois Institute of Technology, Chicago, IL, 60616, USA
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29
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Medium optimization and kinetics modeling for the fermentation of hydrolyzed cheese whey permeate as a substrate for Saccharomyces cerevisiae var. boulardii. Biochem Eng J 2016. [DOI: 10.1016/j.bej.2016.02.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Spohner SC, Schaum V, Quitmann H, Czermak P. Kluyveromyces lactis: An emerging tool in biotechnology. J Biotechnol 2016; 222:104-16. [DOI: 10.1016/j.jbiotec.2016.02.023] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 02/05/2016] [Accepted: 02/15/2016] [Indexed: 02/04/2023]
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31
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Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnol Adv 2015; 33:756-74. [PMID: 26165970 DOI: 10.1016/j.biotechadv.2015.07.002] [Citation(s) in RCA: 185] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/12/2015] [Accepted: 07/06/2015] [Indexed: 12/26/2022]
Abstract
The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review.
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32
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Hadiyanto, Ariyanti D, Aini AP, Pinundi DS. Optimization of Ethanol Production from Whey Through Fed-batch Fermentation Using Kluyveromyces Marxianus. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.egypro.2014.01.203] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Buschke N, Schäfer R, Becker J, Wittmann C. Metabolic engineering of industrial platform microorganisms for biorefinery applications--optimization of substrate spectrum and process robustness by rational and evolutive strategies. BIORESOURCE TECHNOLOGY 2013; 135:544-554. [PMID: 23260271 DOI: 10.1016/j.biortech.2012.11.047] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2012] [Revised: 11/07/2012] [Accepted: 11/09/2012] [Indexed: 06/01/2023]
Abstract
Bio-based production promises a sustainable route to myriads of chemicals, materials and fuels. With regard to eco-efficiency, its future success strongly depends on a next level of bio-processes using raw materials beyond glucose. Such renewables, i.e., polymers, complex substrate mixtures and diluted waste streams, often cannot be metabolized naturally by the producing organisms. This particularly holds for well-known microorganisms from the traditional sugar-based biotechnology, including Escherichia coli, Corynebacterium glutamicum and Saccharomyces cerevisiae which have been engineered successfully to produce a broad range of products from glucose. In order to make full use of their production potential within the bio-refinery value chain, they have to be adapted to various feed-stocks of interest. This review focuses on the strategies to be applied for this purpose which combine rational and evolutive approaches. Hereby, the three industrial platform microorganisms, E. coli, C. glutamicum and S. cerevisiae are highlighted due to their particular importance.
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Affiliation(s)
- Nele Buschke
- Institute of Biochemical Engineering, Technische Universität Braunschweig, Germany
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34
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Rodicio R, Heinisch JJ. Yeast on the milky way: genetics, physiology and biotechnology of Kluyveromyces lactis. Yeast 2013; 30:165-77. [PMID: 23576126 DOI: 10.1002/yea.2954] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2013] [Revised: 03/08/2013] [Accepted: 03/12/2013] [Indexed: 11/08/2022] Open
Abstract
The milk yeast Kluyveromyces lactis has a life cycle similar to that of Saccharomyces cerevisiae and can be employed as a model eukaryote using classical genetics, such as the combination of desired traits, by crossing and tetrad analysis. Likewise, a growing set of vectors, marker cassettes and tags for fluorescence microscopy are available for manipulation by genetic engineering and investigating its basic cell biology. We here summarize these applications, as well as the current knowledge regarding its central metabolism, glucose and extracellular stress signalling pathways. A short overview on the biotechnological potential of K. lactis concludes this review.
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Affiliation(s)
- Rosaura Rodicio
- Departamento de Bioquímica y Biología Molecular and Instituto Universitario de Biotecnología de Asturias, Universidad de Oviedo, Spain
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35
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Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation. BULLETIN OF CHEMICAL REACTION ENGINEERING & CATALYSIS 2013. [DOI: 10.9767/bcrec.7.3.4044.179-184] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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The high fermentative metabolism of Kluyveromyces marxianus UFV-3 relies on the increased expression of key lactose metabolic enzymes. Antonie van Leeuwenhoek 2011; 101:541-50. [DOI: 10.1007/s10482-011-9668-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2011] [Accepted: 10/24/2011] [Indexed: 10/15/2022]
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37
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Oliveira C, Guimarães PM, Domingues L. Recombinant microbial systems for improved β-galactosidase production and biotechnological applications. Biotechnol Adv 2011; 29:600-9. [DOI: 10.1016/j.biotechadv.2011.03.008] [Citation(s) in RCA: 111] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2010] [Revised: 01/24/2011] [Accepted: 03/31/2011] [Indexed: 11/28/2022]
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38
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Basso TO, de Kok S, Dario M, do Espirito-Santo JCA, Müller G, Schlölg PS, Silva CP, Tonso A, Daran JM, Gombert AK, van Maris AJA, Pronk JT, Stambuk BU. Engineering topology and kinetics of sucrose metabolism in Saccharomyces cerevisiae for improved ethanol yield. Metab Eng 2011; 13:694-703. [PMID: 21963484 DOI: 10.1016/j.ymben.2011.09.005] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2011] [Revised: 09/16/2011] [Accepted: 09/19/2011] [Indexed: 11/17/2022]
Abstract
Sucrose is a major carbon source for industrial bioethanol production by Saccharomyces cerevisiae. In yeasts, two modes of sucrose metabolism occur: (i) extracellular hydrolysis by invertase, followed by uptake and metabolism of glucose and fructose, and (ii) uptake via sucrose-proton symport followed by intracellular hydrolysis and metabolism. Although alternative start codons in the SUC2 gene enable synthesis of extracellular and intracellular invertase isoforms, sucrose hydrolysis in S. cerevisiae predominantly occurs extracellularly. In anaerobic cultures, intracellular hydrolysis theoretically enables a 9% higher ethanol yield than extracellular hydrolysis, due to energy costs of sucrose-proton symport. This prediction was tested by engineering the promoter and 5' coding sequences of SUC2, resulting in predominant (94%) cytosolic localization of invertase. In anaerobic sucrose-limited chemostats, this iSUC2-strain showed an only 4% increased ethanol yield and high residual sucrose concentrations indicated suboptimal sucrose-transport kinetics. To improve sucrose-uptake affinity, it was subjected to 90 generations of laboratory evolution in anaerobic, sucrose-limited chemostat cultivation, resulting in a 20-fold decrease of residual sucrose concentrations and a 10-fold increase of the sucrose-transport capacity. A single-cell isolate showed an 11% higher ethanol yield on sucrose in chemostat cultures than an isogenic SUC2 reference strain, while transcriptome analysis revealed elevated expression of AGT1, encoding a disaccharide-proton symporter, and other maltose-related genes. After deletion of both copies of the duplicated AGT1, growth characteristics reverted to that of the unevolved SUC2 and iSUC2 strains. This study demonstrates that engineering the topology of sucrose metabolism is an attractive strategy to improve ethanol yields in industrial processes.
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Affiliation(s)
- Thiago O Basso
- Department of Biotechnology, Delft University of Technology, Kluyver Centre for Genomics of Industrial Fermentation, Delft, The Netherlands
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39
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Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.012] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Magalhães KT, Pereira MA, Nicolau A, Dragone G, Domingues L, Teixeira JA, de Almeida Silva JB, Schwan RF. Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations. BIORESOURCE TECHNOLOGY 2010; 101:8843-8850. [PMID: 20619643 DOI: 10.1016/j.biortech.2010.06.083] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2010] [Revised: 06/09/2010] [Accepted: 06/17/2010] [Indexed: 05/29/2023]
Abstract
Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence staining in combination with Confocal Laser Scanning Microscopy showed distribution of yeasts in macro-clusters among the grain's matrix essentially composed of polysaccharides (kefiran) and bacteria. Denaturing gradient gel electrophoresis displayed communities included yeast affiliated to Kluyveromyces marxianus, Saccharomyces cerevisiae, Kazachatania unispora, bacteria affiliated to Lactobacillus kefiranofaciens subsp. Kefirgranum, Lactobacillus kefiranofaciens subsp. Kefiranofaciens and an uncultured bacterium also related to the genus Lactobacillus. A steady structure and dominant microbiota, including probiotic bacteria, was detected in the analyzed kefir beverages and grains. This robustness is determinant for future implementation of whey-based kefir beverages.
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Fermentation of deproteinized cheese whey powder solutions to ethanol by engineered Saccharomyces cerevisiae: effect of supplementation with corn steep liquor and repeated-batch operation with biomass recycling by flocculation. J Ind Microbiol Biotechnol 2010; 37:973-82. [DOI: 10.1007/s10295-010-0748-z] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2010] [Accepted: 05/20/2010] [Indexed: 10/19/2022]
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