Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica

Vong, Weng Chan; Yang, Kai Ling Corrine Au; Liu, Shao-Quan

doi:10.1016/j.ijfoodmicro.2016.06.039

Cited by 63 publications

(27 citation statements)

References 50 publications

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“…Previous studies suggested that the abundances of amino acids and fatty acids profiles of okara were enhanced by fermentation using probiotics included S. cerevisiae, B. subtilis, and L. plantarum, thereby increasing fat deposition and amino acids nutrient value of pork (Gupta et al, 2018;Mok et al, 2019;Vong et al, 2016), which explains why diet supplemented with FO can increased fat and amino acid content of pork in present study. Taken together, FO ameliorated pork quality by improving intramuscular fat and flavor amino acids in pigs.…”

Section: Discussionmentioning

confidence: 56%

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Tian

Deng

Cui

et al. 2020

Food Science & Nutrition

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Section: Discussionmentioning

confidence: 56%

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Tian

Deng

Cui

et al. 2020

Food Science & Nutrition

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“…After the decarboxylation step, SA titer of 69 g/L was obtained, with coproduction of 1.36 g/L acetic acid. Okara is a by-product of soymilk and tofu manufacturing that contains 40-60% carbohydrates, 20-30% proteins and 10-20% lipids [80]. It has been used to facilitate the cell growth of Y. lipolytica NCYC2904 and SA production, after 5 days was 33.7 g/kg dry matter.…”

Section: Succinic Acidmentioning

confidence: 99%

Sugar Alcohols and Organic Acids Synthesis in Yarrowia lipolytica: Where Are We?

2020

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Sugar alcohols and organic acids that derive from the metabolism of certain microorganisms have a panoply of applications in agro-food, chemical and pharmaceutical industries. The main challenge in their production is to reach a productivity threshold that allow the process to be profitable. This relies on the construction of efficient cell factories by metabolic engineering and on the development of low-cost production processes by using industrial wastes or cheap and widely available raw materials as feedstock. The non-conventional yeast Yarrowia lipolytica has emerged recently as a potential producer of such metabolites owing its low nutritive requirements, its ability to grow at high cell densities in a bioreactor and ease of genome edition. This review will focus on current knowledge on the synthesis of the most important sugar alcohols and organic acids in Y. lipolytica.

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“…Landfilled food waste is converted into the greenhouse gases, nitrogen oxides (Galloway et al 2008;Montzka et al 2011). For example, over 3.9 million tons of soybean residues (okara) are produced every year as a by-product of the manufacture of soymilk and the Japanese traditional food tofu; most is landfilled or incinerated due to its low storability (Liu et al 2016;Vong et al 2016). Therefore, ammonia production from soybean residues would have a low environmental burden.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, many researchers have attempted to produce biofuels and chemicals from carbon-containing biomass by metabolic engineering (Kircher 2015;Liao et al 2016;Rabinovitch-Deere et al 2013;Shi and Zhao 2017). However, there are few reports of successful biological technologies for the sustainable utilization of nitrogen (Vong et al 2016). Some bacteria producing ammonia from biomass were previously created with metabolic engineering (Choi et al 2014;Mikami et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Construction of engineered yeast producing ammonia from glutamine and soybean residues (okara)

et al. 2020

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Ammonia is an essential substance for agriculture and the chemical industry. The intracellular production of ammonia in yeast (Saccharomyces cerevisiae) by metabolic engineering is difficult because yeast strongly assimilates ammonia, and the knockout of genes enabling this assimilation is lethal. Therefore, we attempted to produce ammonia outside the yeast cells by displaying a glutaminase (YbaS) from Escherichia coli on the yeast cell surface. YbaS-displaying yeast successfully produced 3.34 g/L ammonia from 32.6 g/L glutamine (83.2% conversion rate), providing it at a higher yield than in previous studies. Next, using YbaS-displaying yeast, we also succeeded in producing ammonia from glutamine in soybean residues (okara) produced as food waste from tofu production. Therefore, ammonia production outside cells by displaying ammonia-lyase on the cell surface is a promising strategy for producing ammonia from food waste as a novel energy resource, thereby preventing food loss.

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Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica

Cited by 63 publications

References 50 publications

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Sugar Alcohols and Organic Acids Synthesis in Yarrowia lipolytica: Where Are We?

Construction of engineered yeast producing ammonia from glutamine and soybean residues (okara)

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