A comparative study on batch and fed-batch cultures of oleaginous yeast Cryptococcus sp. in glucose-based media and corncob hydrolysate for microbial oil production

Fuel ◽  
2013 ◽  
Vol 105 ◽  
pp. 711-717 ◽  
Author(s):  
Yi-Huang Chang ◽  
Ku-Shang Chang ◽  
Chuan-Liang Hsu ◽  
Lu-Te Chuang ◽  
Chien-Yu Chen ◽  
...  
2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Pratik Prashant Pawar ◽  
Annamma Anil Odaneth ◽  
Rajeshkumar Natwarlal Vadgama ◽  
Arvind Mallinath Lali

Abstract Background Recent trends in bioprocessing have underlined the significance of lignocellulosic biomass conversions for biofuel production. These conversions demand at least 90% energy upgradation of cellulosic sugars to generate renewable drop-in biofuel precursors (Heff/C ~ 2). Chemical methods fail to achieve this without substantial loss of carbon; whereas, oleaginous biological systems propose a greener upgradation route by producing oil from sugars with 30% theoretical yields. However, these oleaginous systems cannot compete with the commercial volumes of vegetable oils in terms of overall oil yields and productivities. One of the significant challenges in the commercial exploitation of these microbial oils lies in the inefficient recovery of the produced oil. This issue has been addressed using highly selective oil capturing agents (OCA), which allow a concomitant microbial oil production and in situ oil recovery process. Results Adsorbent-based oil capturing agents were employed for simultaneous in situ oil recovery in the fermentative production broths. Yarrowia lipolytica, a model oleaginous yeast, was milked incessantly for oil production over 380 h in a media comprising of glucose as a sole carbon and nutrient source. This was achieved by continuous online capture of extracellular oil from the aqueous media and also the cell surface, by fluidizing the fermentation broth over an adsorbent bed of oil capturing agents (OCA). A consistent oil yield of 0.33 g per g of glucose consumed, corresponding to theoretical oil yield over glucose, was achieved using this approach. While the incorporation of the OCA increased the oil content up to 89% with complete substrate consumptions, it also caused an overall process integration. Conclusion The nondisruptive oil capture mediated by an OCA helped in accomplishing a trade-off between microbial oil production and its recovery. This strategy helped in realizing theoretically efficient sugar-to-oil bioconversions in a continuous production process. The process, therefore, endorses a sustainable production of molecular drop-in equivalents through oleaginous yeasts, representing as an absolute microbial oil factory.


Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 300 ◽  
Author(s):  
Tsakona ◽  
Papadaki ◽  
Kopsahelis ◽  
Kachrimanidou ◽  
Papanikolaou ◽  
...  

Diversified mixed confectionery waste streams were utilized in a two-stage bioprocess to formulate a nutrient-rich fermentation media for microbial oil production. Solid-state fermentation was conducted for the production of crude enzyme consortia to be subsequently applied in hydrolytic reactions to break down starch, disaccharides, and proteins into monosaccharides, amino acids, and peptides. Crude hydrolysates were evaluated in bioconversion processes using the red yeast Rhodosporidium toruloides DSM 4444 both in batch and fed-batch mode. Under nitrogen-limiting conditions, during fed-batch cultures, the concentration of microbial lipids reached 16.6–17 g·L−1 with the intracellular content being more than 40% (w/w) in both hydrolysates applied. R. toruloides was able to metabolize mixed carbon sources without catabolite repression. The fatty acid profile of the produced lipids was altered based on the substrate employed in the bioconversion process. Microbial lipids were rich in polyunsaturated fatty acids, with oleic acid being the major fatty acid (61.7%, w/w). This study showed that mixed food side-streams could be valorized for the production of microbial oil with high unsaturation degree, pointing towards the potential to produce tailor-made lipids for specific food applications. Likewise, the proposed process conforms unequivocally to the principles of the circular economy, as the entire quantity of confectionery by-products are implemented to generate added-value compounds that will find applications in the same original industry, thus closing the loop.


2018 ◽  
Vol 22 (3) ◽  
pp. 1-8
Author(s):  
Dalia Mohammed ◽  
Fatma Zaher ◽  
Enass Hassan ◽  
H Maksoud ◽  
E Ramadan

2013 ◽  
Vol 49 ◽  
pp. 273-278 ◽  
Author(s):  
Chao Huang ◽  
Xue-fang Chen ◽  
Lian Xiong ◽  
Xiao-yan Yang ◽  
Xin-de Chen ◽  
...  

2015 ◽  
Vol 72 ◽  
pp. 95-103 ◽  
Author(s):  
Yi-Huang Chang ◽  
Ku-Shang Chang ◽  
Ching-Fu Lee ◽  
Chuan-Liang Hsu ◽  
Cheng-Wei Huang ◽  
...  

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