Effect of oxygen transfer rates on alcohols production by Candida guilliermondii cultivated on soybean hull hydrolysate

Schirmer-Michel, Ângela Cristina; Flôres, Simone Hickmann; Hertz, Plinho Francisco; Ayub, Marco Antônio Záchia

doi:10.1002/jctb.2028

Cited by 14 publications

(9 citation statements)

References 41 publications

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“…Initially, sparging with air was used to increase the cell concentration of yeast inoculums to overcome the toxins in hydrolysates of wood (Leonard and Hajny, 1945). However, mixed results have been reported for air sparging during other yeast fermentations (Alfenore et al, 2004;Ghaly and El-Taweel, 1995;Schirmer-Michel et al, 2009;Zhang et al, 2010). A series of publications from G. T. Tsao's lab at Purdue University identified the optimum level of oxygen for 2,3-butanediol production by Klebsiella oxytoca (Beronio and Tsao, 1993;Jansen et al, 1984).…”

Section: Introductionmentioning

confidence: 96%

Injection of air into the headspace improves fermentation of phosphoric acid pretreated sugarcane bagasse by Escherichia coli MM170

Nieves

Geddes

Mullinnix

et al. 2011

Bioresource Technology

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Section: Introductionmentioning

confidence: 96%

Injection of air into the headspace improves fermentation of phosphoric acid pretreated sugarcane bagasse by Escherichia coli MM170

Nieves

Geddes

Mullinnix

et al. 2011

Bioresource Technology

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“…However, there are non-conventional species considered advantageous alternatives to S. cerevisiae since they can express highly interesting metabolic pathways (Rebello et al 2018), efficiently assimilate a wider range of carbon sources (Do et al 2019) or exhibit higher tolerance to relevant bioprocess-related stresses, such as the presence of a wide range of inhibitory compounds and supraoptimal temperatures (Radecka et al 2015;Kręgiel et al 2017;Mukherjee et al 2017). Several non-conventional yeast species are capable of producing high concentrations of sugar alcohols (namely xylitol and arabitol) (Schirmer-Michel et al 2009;Loman et al 2018), lipids and single-cell oils for food or energy applications (Ratledge 2010;Taskin et al 2016;Anschau 2017;Hicks et al 2020), enzymes (Serrat et al 2004;Saravanakumar et al 2009;Sahota and Kaur 2015) and pigments (Buzzini and Martini 2000;Aksu and Eren 2005) among other added-value compounds. It should be noted that different yeast species, and even strains, significantly differ in the products synthesised and in their production rates and yields (Rodríguez Madrera et al 2015;van Dijk et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges

Martins

Monteiro

Semedo

et al. 2020

Appl Microbiol Biotechnol

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Pectin-rich agro-industrial residues are feedstocks with potential for sustainable biorefineries. They are generated in high amounts worldwide from the industrial processing of fruits and vegetables. The challenges posed to the industrial implementation of efficient bioprocesses are however manyfold and thoroughly discussed in this review paper, mainly at the biological level. The most important yeast cell factory platform for advanced biorefineries is currently Saccharomyces cerevisiae, but this yeast species cannot naturally catabolise the main sugars present in pectin-rich agro-industrial residues hydrolysates, in particular Dgalacturonic acid and L-arabinose. However, there are non-Saccharomyces species (non-conventional yeasts) considered advantageous alternatives whenever they can express highly interesting metabolic pathways, natively assimilate a wider range of carbon sources or exhibit higher tolerance to relevant bioprocess-related stresses. For this reason, the interest in nonconventional yeasts for biomass-based biorefineries is gaining momentum. This review paper focuses on the valorisation of pectin-rich residues by exploring the potential of yeasts that exhibit vast metabolic versatility for the efficient use of the carbon substrates present in their hydrolysates and high robustness to cope with the multiple stresses encountered. The major challenges and the progresses made related with the isolation, selection, sugar catabolism, metabolic engineering and use of nonconventional yeasts and S. cerevisiae-derived strains for the bioconversion of pectin-rich residue hydrolysates are discussed. The reported examples of value-added products synthesised by different yeasts using pectin-rich residues are reviewed. Key Points • Review of the challenges and progresses made on the bioconversion of pectin-rich residues by yeasts. • Catabolic pathways for the main carbon sources present in pectin-rich residues hydrolysates. • Multiple stresses with potential to affect bioconversion productivity. • Yeast metabolic engineering to improve pectin-rich residues bioconversion.

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“…Así mismo, C. guilliermondii es una fuente prometedora de enzimas, por ejemplo, inulinasa [6] y glutaminasa [7], así como biocombustibles [8], generación de aromas y su importancia clínica en la sobreproducción de riboflavina (RF, vitamina B2) [4]. Además, tiene potencial para ser utilizada en un proceso de fermentación en estado sólido para obtener biomasa proteica para consumo humano y animal [9].…”

Section: Introductionunclassified

Crecimiento dimórfico y caracterización molecular de Candida guillermondi aislado de Pannicum maximun

Rosales-López

Valerín-Berrocal

Jiménez-Bonilla

2018

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Candida guilliermondii es una levadura ascomicete ampliamente distribuida en el medio ambiente natural, a esta levadura se le atribuyen varias propiedades que le hacen ser de interés biotecnológico, como por ejemplo, para control biológico. En este proyecto C. guillermondii se logró aislar del zacate Panicum maximun, recolectado en plazas de futbol, orillas de calle y en potreros de la zonas de Cartago y Heredia. Se purificaron colonias pequeñas, ovoides y brotantes, de 3 a 5 µm y de color crema, a las 48 h de cultivo a 25 °C en PDA. Se cultivaron en medio líquido, para estimular el crecimiento de biomasa y poder realizar el análisis molecular, se extrajo el ADN y se realizaron las pruebas de PCR con diferentes imprimadores. Las secuencias generadas fueron comparadas mediante un alineamiento utilizando la herramienta Blast del National Center for Biotechnology Information (NCBI) y compararon con la base de datos del Gen Bank, identificando a Candida guillermondii. Se procedió a la inducción de pseudohifas, para ello se probaron diferentes condiciones de cultivo: luz, temperatura y pH, y varios medios de cultivo (fuentes de carbono, nitrógeno, medios pobres en minerales y medio con solo agaragua). Se logró la formación de pseudomicelio bien desarrollado desde las 96 h de incubación. El pH y la luz, medios como el agar agua, suplementado con sacarosa, el que no contenía fuente de nitrógeno y Vogels, fueron determinantes para la aparición de hifas en las levaduras. Concluyendo que el provocar estrés al microorganismo permite un cambio morfológico en el mismo.

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Effect of oxygen transfer rates on alcohols production by Candida guilliermondii cultivated on soybean hull hydrolysate

Cited by 14 publications

References 41 publications

Injection of air into the headspace improves fermentation of phosphoric acid pretreated sugarcane bagasse by Escherichia coli MM170

Injection of air into the headspace improves fermentation of phosphoric acid pretreated sugarcane bagasse by Escherichia coli MM170

Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges

Crecimiento dimórfico y caracterización molecular de Candida guillermondi aislado de Pannicum maximun

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