Metagenomic Insights of Yarrowia lipolytica in Food Industry

Bankar, Ashok; Jadhav, L. D.; Phalke, Vrushali

doi:10.1007/978-981-15-8562-3_8

Cited by 3 publications

(2 citation statements)

References 135 publications

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“…Y. lipolytica is well known for overproduction of both when under nitrogen limitation (Antonucci et al, 2001;Cavallo et al, 2017;Kamzolova and Morgunov, 2017;Madzak, 2021). Synthesis of CA and ICA by Y. lipolytica has been seen on substrates with various carbon sources, such as glucose, glycerol, ethanol, lactose, n-alkenes, lipids and fatty acids (Beopoulos et al, 2009;Kamzolova et al, 2013;Arslan et al, 2016;Kamzolova and Morgunov, 2017;Kamzolova and Morgunov, 2019;Bankar et al, 2020;Madzak, 2021;Jach and Malm, 2022;Park and Ledesma-Amaro, 2023). Depending on the strain of Y. lipolytica and medium, the proportions of CA to ICA vary significantly.…”

Section: Production Of Organic Acids By Y Lipolytica and Their Potent...mentioning

confidence: 99%

“…The name of the species, lipolytica, comes from the yeast's ability to hydrolyse lipids. It has since been studied extensively (Yarrow, 1972;Barth and Gaillardin, 1997;Coelho et al, 2010;Nicaud, 2012;Darvishi Harzevili, 2014;Groenewald et al, 2014;Sutherland et al, 2014;Zinjarde, 2014;Madzak, 2018;Bankar et al, 2020;Fickers et al, 2020;Madzak, 2021). Y. lipolytica has been used as a model organism for non-conventional yeast due to its considerable physiological differences from other model yeasts, e.g., Saccharomyces cerevisiae (Nicaud, 2012;Sutherland et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Application of Yarrowia lipolytica in fermented beverages

Sørensen

Harholt

Arneborg

2023

Front. Food. Sci. Technol.

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Yarrowia lipolytica is a non-conventional non-pathogenic, generally regarded as safe yeast. It has been isolated from a wide variety of places, from foodstuffs like beer, cheese and sausages to beetle guts and human mouths. It is strictly aerobic and Crabtree-negative. Y. lipolytica harbours various biochemical and physiological traits that make it relevant for biotechnological and food-related applications. Until recently, the application and effect of Y. lipolytica on lipid-containing foodstuff, that is, meat and dairy, have been researched and discussed meticulously. The yeasts’ potential as a synthesiser of several high-value food ingredients, such as organic acids, aromas, and emulsifiers from a range of diverse substrates, from ethanol to olive oil waste, is of interest in a biorefinery context. Interestingly the use of Y. lipolytica as a starter culture in foodstuffs beyond meat and dairy is minimal, despite its ability to synthesise interesting aromas and organic acids that could increase the organoleptic quality of fermented beverages. Besides the indulgence factor, Y. lipolytica synthesises a wide range of functional and bioactive compounds that can act as active ingredients in functional beverages, adding to its potential in producing novel beverages.

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Section: Production Of Organic Acids By Y Lipolytica and Their Potent...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Application of Yarrowia lipolytica in fermented beverages

Sørensen

Harholt

Arneborg

2023

Front. Food. Sci. Technol.

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Single Cell Protein for Foods and Feeds: A Review of Trends

Onyeaka¹,

Anumudu²,

Okpe³

et al. 2022

TOMICROJ

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Introduction: Predictions on the world’s population in the next few decades suggest that the global demand for animal-derived proteins may not be met if current conventional agriculture approaches are used. One promising solution to this complex crisis lies in the use of single-cell proteins (SCP). SCP refers to the edible biomass of unicellular microorganisms and can be developed as animal feeds or human foods. This paper provides a detailed overview on research towards the production and utilisation of SCPs and trends within the field. Study Design: A bibliometric based study was conducted on 425 SCP research articles collected from the Web of Science database, analysing the most cited papers using VOSviewer software, and contributing authors, affiliations and country of origin. Research publications on SCP started in 1961 and has grown steadily over the years. Discussion: Emerging research topics within SCP production focused on the use of improved fungal strains, the composition and characteristics of SCPs based on the type of substrates used, industrial production processes and the use of waste for SCP production, which serves the dual purpose of mitigating the cost associated with waste disposal and production of a valuable product.

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The Consumption of Amino Acids and Production of Volatile Aroma Compounds by Yarrowia lipolytica in Brewers’ Wort

et al. 2022

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The yeast Yarrowia lipolytica is well known for its versatile production of metabolites from various substrates, but, although isolated from, e.g., wild-fermented Belgian Sour beers, it is rarely considered a starter culture in fermented beverages. In this study, we aimed to elucidate the ability of Y. lipolytica to ferment brewers’ wort containing iso-α-acid for 7 days at low and high aeration and at 20 °C and 30 °C, with a special focus on amino acid consumption and production of volatile aroma compounds. Y. lipolytica was able to grow in the wort under all four conditions, although the growth was inhibited. Furthermore, it only consumed glucose and fructose, and no ethanol was formed. Moreover, under high aeration conditions, Y. lipolytica consumed 75–80% of the amino acids in the wort. Interestingly, no esters were produced during the fermentations, and only five higher alcohols (1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methyl-3-buten-1-ol, and 2-phenylethanol), two aldehydes (3-methylbutanal and (E)-2-nonenal), two ketones (cyclopentanone and 9-oxabicyclo [6.1.0]nonan-4-one), one fatty acid (3-methyl-butanoic acid), and one benzene derivate (1,2,4-trimethyl-benzene) were produced. These results may contribute to the potential use of Y. lipolytica in a traditional brewery for the production of novel beers; e.g., alcohol-free beer.

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Metagenomic Insights of Yarrowia lipolytica in Food Industry

Cited by 3 publications

References 135 publications

Application of Yarrowia lipolytica in fermented beverages

Application of Yarrowia lipolytica in fermented beverages

Single Cell Protein for Foods and Feeds: A Review of Trends

The Consumption of Amino Acids and Production of Volatile Aroma Compounds by Yarrowia lipolytica in Brewers’ Wort

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