Enhancement of extracellular lipid production by oleaginous yeast through preculture and sequencing batch culture strategy with acetic acid

Huang, Xiangfeng; Shen, Yi; Luo, Huijuan; Liu, Jianan; Liu, Jia

doi:10.1016/j.biortech.2017.09.096

Cited by 64 publications

(35 citation statements)

References 32 publications

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“…Considering the extraordinary stability of acetic acid (Li et al., ), the decline should not be imputed to natural degradation. Acetic acid could be a carbon source for yeasts in lipid‐production (Huang, Shen, Luo, Liu, & Liu, ), same may probably be happened in WLW fermentation. Fusel alcohols such as propanol and active amyl alcohol contribute positively to wine aroma properties (de‐la‐Fuente‐Blanco, Sáenz‐Navajas, & Ferreira, ).…”

Section: Resultsmentioning

confidence: 99%

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

Chang

Guo

et al. 2018

Food Science & Nutrition

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Variations in the phytochemical composition and antioxidant properties were studied in the wine of wampee leaves obtained at different stages of fermentation process. The highest concentrations of total phenolic and flavonoid contents were attained at Day 12 and Day 21 of fermentation, respectively. In addition, five phytochemical compounds including vanillic acid, p‐coumaric acid, rutin, ferulic acid, and 7‐hydroxycoumarin were identified and quantified by HPLC in fermented wampee products. The strongest antioxidant activity in wine was monitored on Day 12. Furthermore, total antioxidant activity was significantly correlated with vanillic acid, p‐coumaric acid, ferulic acid, and 7‐hydroxycoumarin compared with rutin. The obtained results suggested that 12‐day fermentation could be an optimal process for excavation of applying wampee leaves into food and wine industries.

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Section: Resultsmentioning

confidence: 99%

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

Chang

Guo

et al. 2018

Food Science & Nutrition

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“…The molecular mechanism of this phenotype could not be elucidated, nevertheless it was confirmed that autolysis did not occur and the mutant had acquired a lipid‐transport mechanism deviating from the wildtype . Moreover, the oleaginous yeast Cryptococcus curvatus was shown to discharge its lipid content extracellularly when cultured in high acetic acid conditions .…”

Section: Efflux Of Lipophilic Compoundsmentioning

confidence: 99%

Protein‐facilitated transport of hydrophobic molecules across the yeast plasma membrane

2019

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In yeasts, the plasma membrane forms the barrier that protects the cell from the outside world, but also gathers and keeps valuable compounds inside. Although it is often suggested that hydrophobic molecules surpass this checkpoint by simple diffusion, it now becomes evident that protein‐facilitated transport mechanisms allow for selective import and export of triglycerides, fatty acids, alkanes, and sterols in yeasts. During biomass production, hydrophobic carbon sources enter and exit the cell efficiently in a strictly regulated manner that helps avoid toxicity. Furthermore, various molecules, such as yeast pheromones, secondary metabolites and xenobiotics, are exported to ensure cell–cell communication, or increase chances of survival. This review summarizes the current knowledge on how hydrophobic compounds interact with protein‐facilitated transport systems on the plasma membrane and how selective import and export across the yeast plasma membrane is achieved. Both the model organism Saccharomyces cerevisiae, as well as unconventional yeasts are discussed.

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“…[9][10][11][12][13][14][15] The VFAs can economically derive from municipal solid waste (MSW), industrial effluents, waste-active sludge, and food waste by anaerobic fermentation. [9][10][11][12][13][14][15] The VFAs can economically derive from municipal solid waste (MSW), industrial effluents, waste-active sludge, and food waste by anaerobic fermentation.…”

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confidence: 99%

“…Then, VFAs can be biotransformed by oleaginous yeasts into high-valued microbial lipids to reduce lipid production cost. 15 However, the undissociated form of the VFA molecule has an adverse effect on yeast cells. 17 The dissociated and undissociated form of VFAs coexist because of the dissolution equilibrium when VFAs are used as substrates for lipid production, and most of VFAs appear in a dissociated form and could be utilized for lipid production only at neutral or weak faintly acidic pH.…”

mentioning

confidence: 99%

“…Recently, many studies have focused on the use of volatile fatty acids (VFAs) as a carbon source for lipid accumulation. [9][10][11][12][13][14][15] The VFAs can economically derive from municipal solid waste (MSW), industrial effluents, waste-active sludge, and food waste by anaerobic fermentation. Then, VFAs can be biotransformed by oleaginous yeasts into high-valued microbial lipids to reduce lipid production cost.…”

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confidence: 99%

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Enhanced lipid production by Rhodotorula glutinis CGMCC 2.703 using a two‐stage pH regulation strategy with acetate as the substrate

Zhou

Liu

et al. 2019

Energy Science & Engineering

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In recent years, VFAs as a novel, inexpensive substrate for biodiesel production have become a hot research topic. The effect of pH on lipid production by Rhodotorula glutinis when using acetate as a substrate was studied. The optimized initial acetate concentration and C/N ratio were 23 g/L and 350, respectively. In 1‐L bioreactors containing an initial acetate concentration of 23 g/L, the most suitable pH for cell growth was 6.6, while pH 7.0 was found optimal for lipid production. In the pH‐stat fed‐batch fermentation, an increased biomass yield of 67.2 g/L was obtained at pH 6.6, while an increased lipid titer of 29.3 g/L was obtained at pH 7.0. When using a two‐stage pH regulation culture strategy, the biomass yield, lipid titer, and lipid content reached 68.2 g/L, 35.8 g/L, and 52.5%, respectively. Both the biomass yield and lipid production were obviously enhanced. Compared with the batch culture, the biomass yield, lipid titer, and lipid content were increased 15.6‐fold, 19.1‐fold, and 21.0%, respectively, by using the two‐stage pH regulation culture strategy. The composition of the main fatty acids was compared when acetate or glucose was used as the substrate. The composition of the lipids produced using both substrates was similar to that of palm oil, indicating that lipids produced by R. glutinis in the presence of acetate showed promise for use as a biodiesel feedstock.

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Enhancement of extracellular lipid production by oleaginous yeast through preculture and sequencing batch culture strategy with acetic acid

Cited by 64 publications

References 32 publications

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

Protein‐facilitated transport of hydrophobic molecules across the yeast plasma membrane

Enhanced lipid production by Rhodotorula glutinis CGMCC 2.703 using a two‐stage pH regulation strategy with acetate as the substrate

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