Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions

Abstract

A synthetic medium containing glucose, glycerol, yeast extract (YE), and ammonium sulfate (AS) was compared to several low-cost media in their ability to produce high emulsification index (EI). The goal was to reduce the production costs of an emulsifier with application in food oil-in-water emulsions. To this end, agro-industrial by-products were screened for bioemulsifier production from Yarrowia lipolytica. The statistical analysis showed that the EIs of media containing residual frying oil from palm oil (RFO_palm) or soybean oil (RFO_soy), residual liquid from butter production (butter whey, BWhey) or cheese production (cheese whey, CWhey), supplemented with YE and AS were similar to the EI of the synthetic medium. The replacement of YE by corn steep liquor (CSL) also resulted in similar EI, except for RFO_soy. BWhey was tested with CSL without AS and similar EI (66.8%) was detected in comparison to that of the same medium with AS (66.3%). The cell-free broth obtained after Y. lipolytica growth in BWhey+CSL was successfully used to obtain vegetable oil-in-water emulsions indicating its potential application in food products.

Recovery of High-Value Compounds from Yarrowia lipolytica IMUFRJ 50682 Using Autolysis and Acid Hydrolysis

“…However, glucanases and chitinases are also important. This process usually takes place by applying yeast cells to mild conditions of temperature (50-55 • C) and pH (5)(6) for at least 24 h, without the requirement of expensive equipment [52].…”

“…Yarrowia lipolytica has recently become one of the most widely studied unconventional yeasts. This oleaginous yeast is strictly aerobic and exhibits the capability to produce a wide array of bioproducts, including proteins, sugar alcohols, lipids, amino acids, organic acids, and terpenoids [1][2][3], utilizing various substrates such as hydrophilic compounds like glucose and glycerol, as well as hydrophobic substrates like fatty acids [4][5][6][7]. Furthermore, a dimorphic yeast exhibits different growth forms (round multipolar budding cells and pseudo hyphae) that improve its biotechnological applications.…”