Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

Hesham, Abd El-Latif; Mostafa, Yasser S.; AlSharqi, Laila Essa Omar

doi:10.1080/12298093.2020.1726854

Cited by 25 publications

(15 citation statements)

References 39 publications

(62 reference statements)

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“…Supplementing CA in animal feed is safe and poses no risk to the environment [ 56 ]. Recently, the demand for commercially produced BA and CA acidifiers have increased worldwide [ 57 , 58 , 59 ].…”

Section: Discovery Molecular Structure and Properties Of Ba And Camentioning

confidence: 99%

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Melaku

Zhong

Han

et al. 2021

IJMS

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Intestinal dysfunction of farm animals, such as intestinal inflammation and altered gut microbiota, is the critical problem affecting animal welfare, performance and farm profitability. China has prohibited the use of antibiotics to improve feed efficiency and growth performance for farm animals, including poultry, in 2020. With the advantages of maintaining gut homeostasis, enhancing digestion, and absorption and modulating gut microbiota, organic acids are regarded as promising antibiotic alternatives. Butyric and citric acids as presentative organic acids positively impact growth performance, welfare, and intestinal health of livestock mainly by reducing pathogenic bacteria and maintaining the gastrointestinal tract (GIT) pH. This review summarizes the discovery of butyric acid (BA), citric acid (CA) and their salt forms, molecular structure and properties, metabolism, biological functions and their applications in poultry nutrition. The research findings about BA, CA and their salts on rats, pigs and humans are also briefly reviewed. Therefore, this review will fill the knowledge gaps of the scientific community and may be of great interest for poultry nutritionists, researchers and feed manufacturers about these two weak organic acids and their effects on intestinal health and gut microbiota community, with the hope of providing safe, healthy and nutrient-rich poultry products to consumers.

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Section: Discovery Molecular Structure and Properties Of Ba And Camentioning

confidence: 99%

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Melaku

Zhong

Han

et al. 2021

IJMS

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“…Moreover, there is a great interest in various yeasts which have production capacity of citric acid from various carbon sources (35). The reasons for the preference of yeasts in the production are use of a variety of carbon sources, tolerance to certain conditions such as high concentrations of substrates, metal ions (36) and low oxygen levels (37) and fewer health hazards (38). Besides, the use of less refined substrates, the reduction in substrate and waste treatment, as well as the cost of product recovery (36) and easier genetic modifications by molecular techniques (39) are other important reasons for their preference.…”

Section: Citric Acid Production From Yeasts Citric Acid Production From Yeastsmentioning

confidence: 99%

Citric Acid Production of Yeasts: An Overview

Börekçi

Kaban

Kaya

2021

The EuroBiotech Journal

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Background Citric acid, an intermediate product of the Krebs cycle, has a wide usage area in the food industry since it has some functions such as acidulant, flavouring agent, preservative and antioxidant. Although molds are the most commonly used microorganisms in the citric acid production, it is known that there are significant advantages of using yeasts. Purpose and scope The microbial citric acid production mechanism needs to be well understood to make production more efficient. In this study, the yeasts used in the production, fermentation types and the factors affecting production were reviewed with studies. Methodology Although production of citric acid can be produced by chemical synthesis, the fermentation is preferred because of its low cost and ease of use. More than 90% of citric acid produced in the world is obtained by fermentation. Results Yarrowia lipolytica, Candida zeylanoides and Candida oleophila are evaluated for citric acid production with substrates such as molasses, glucose, sucrose and glycerol. On the other hand, there is great interest in developing processes with new substrates and/ or microorganisms. Conclusion Although the microbial strain is an important factor, the factors such as carbon, phosphorus and nitrogen sources, aeration, the presence of trace elements and pH are also parameters affecting the production.

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“…Previously, using beet molasses, 52.3 g/L of citric acid is achieved at the condition in which the initial sugar concentration is 140 g/L at pH 5.0, 30 °C by Aspergillus niger [ 60 ]. Candida tropicalis could and Yarrowia lipolytica produce over 132.2 and 66.2 g/L of citric acid using optimum nitrogen sources, respectively [ 61 ]. Similarly for malic and succinic acids, several yeast strains are engineered or their growth conditions are optimized to improve the production [ 35 , 62 ].…”

Section: Resultsmentioning

confidence: 99%

Selection of Potential Yeast Probiotics and a Cell Factory for Xylitol or Acid Production from Honeybee Samples

et al. 2021

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Excessive use of antibiotics has detrimental consequences, including antibiotic resistance and gut microbiome destruction. Probiotic-rich diets help to restore good microbes, keeping the body healthy and preventing the onset of chronic diseases. Honey contains not only prebiotic oligosaccharides but, like yogurt and fermented foods, is an innovative natural source for probiotic discovery. Here, a collection of three honeybee samples was screened for yeast strains, aiming to characterize their potential in vitro probiotic properties and the ability to produce valuable metabolites. Ninety-four isolates out of one-hundred and four were able to grow at temperatures of 30 °C and 37 °C, while twelve isolates could grow at 42 °C. Fifty-eight and four isolates displayed the ability to grow under stimulated gastrointestinal condition, at pH 2.0–2.5, 0.3% (w/v) bile salt, and 37 °C. Twenty-four isolates showed high autoaggregation of 80–100% and could utilize various sugars, including galactose and xylose. The cell count of these isolates (7–9 log cfu/mL) was recorded and stable during 6 months of storage. Genomic characterization based on the internal transcribed spacer region (ITS) also identified four isolates of Saccharomyces cerevisiae displayed good ability to produce antimicrobial acids. These results provided the basis for selecting four natural yeast isolates as starter cultures for potential probiotic application in functional foods and animal feed. Additionally, these S. cerevisiae isolates also produced high levels of acids from fermented sugarcane molasses, an abundant agricultural waste product from the sugar industry. Furthermore, one of ten identified isolates of Meyerozyma guilliermondiii displayed an excellent ability to produce a pentose sugar xylitol at a yield of 0.490 g/g of consumed xylose. Potentially, yeast isolates of honeybee samples may offer various biotechnological advantages as probiotics or metabolite producers of multiproduct-based lignocellulosic biorefinery.

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Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

Cited by 25 publications

References 39 publications

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Citric Acid Production of Yeasts: An Overview

Selection of Potential Yeast Probiotics and a Cell Factory for Xylitol or Acid Production from Honeybee Samples

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