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Growth Potential of Selected Yeast Strains Cultivated on Xylose-Based Media Mimicking Lignocellulosic Wastewater Streams: High Production of Microbial Lipids by Rhodosporidium toruloides

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  • معلومة اضافية
    • بيانات النشر:
      MDPI AG
    • الموضوع:
      2022
    • Collection:
      Directory of Open Access Journals: DOAJ Articles
    • نبذة مختصرة :
      The potential of Rhodosporidium toruloides , Candida oleophila , Metschnikowia pulcherima, and Cryptococcus curvatus species to produce single-cell-oil (SCO) and other valuable metabolites on low-cost media, based on commercial-type xylose, was investigated. Rhodosporidium strains were further evaluated in shake-flasks using different lignosulphonate (LS) concentrations, in media mimicking waste streams derived from the paper and pulp industry. Increasing the LS concentration up to 40 g/L resulted in enhanced dry cell weight (DCW) while SCO production increased up to ~5.0 g/L when R. toruloides NRRL Y-27012 and DSM 4444 were employed. The intra-cellular polysaccharide production ranged from 0.9 to 2.3 g/L in all fermentations. Subsequent fed-batch bioreactor experiments with R. toruloides NRRL Y-27012 using 20 g/L of LS and xylose, led to SCO production of 17.0 g/L with maximum lipids in DCW (Y L/X ) = 57.0% w / w . The fatty acid (FA) profile in cellular lipids showed that oleic (50.3–63.4% w / w ) and palmitic acid (23.9–31.0%) were the major FAs. Only SCO from batch trials of R. toruloides strains contained α-linolenic acid. Media that was supplemented with various LS concentrations enhanced the unsaturation profile of SCO from R. toruloides NRRL Y-27012. SCO from R. toruloides strains could replace plant-based commodity oils in oleochemical-operations and/or it could be micro- and nano-encapsulated into novel food-based formulas offering healthier food-products.
    • ISSN:
      2311-5637
    • Relation:
      https://www.mdpi.com/2311-5637/8/12/713; https://doaj.org/toc/2311-5637; https://doaj.org/article/5c135f5744df480086f35b9a9c1e2523
    • الرقم المعرف:
      10.3390/fermentation8120713
    • الدخول الالكتروني :
      https://doi.org/10.3390/fermentation8120713
      https://doaj.org/article/5c135f5744df480086f35b9a9c1e2523
    • الرقم المعرف:
      edsbas.F2C3D06C