Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2023-07-10 DOI:10.1007/s00217-023-04322-w

Katarzyna Wierzchowska, Dorota Derewiaka, Bartłomiej Zieniuk, Dorota Nowak, Agata Fabiszewska

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引用次数: 0

Abstract

Yarrowia lipolytica has found many biotechnological applications. The species has a number of regulatory mechanisms to maintain cellular homeostasis, enabling biomass growth in complex media. The aim of this study was to evaluate the use of Y. lipolytica yeast as a platform for the simultaneous management of several industrial by-products and the production of microbial lipids with application potential in the chemical and food industries. Batch cultures of KKP 379 strain were conducted in media with post-frying rapeseed oil (PFO) and a by-product of curd cheese production—acid whey. To evaluate the potential of Yarrowia as a nutraceutical, quantitative and qualitative analyses of microbial sterols were carried out along with an assessment of the biomass mineral composition. It was indicated that the composition and content of sterols varied depending on the phase of cell growth in batch culture. During culture in medium with 20% (v/v) whey and 50 g/L PFO, the cellular lipid content reached 39% (w/w). The highest amount of sterols per dry biomass (7.38 mg/g) and cellular lipids (21.08 mg/g) was recorded after 38 h of culture. The dominant was ergosterol 12.10 mg/g (57%). In addition, the composition of carbon and nitrogen sources in the medium affected the content of selected elements in biomass, indicating that substrate modification can be a tool for manipulating the composition of yeast cells. The results of the study showed that the selection of waste substrates is an important factor in regulation of the cellular lipid accumulation efficiency, as well as the content of certain sterols.

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乳清和煎炸后油作为底物在微生物脂质获得过程中:具有营养价值的增值产品

脂溶耶氏菌在生物技术上有许多应用。该物种有许多调节机制来维持细胞稳态，使生物量在复杂的培养基中生长。本研究的目的是评估利用溶脂酵母作为同时管理几种工业副产物和生产微生物脂质的平台在化学和食品工业中的应用潜力。KKP 379菌株在煎炸后菜籽油(PFO)和凝乳奶酪生产副产物酸乳清的培养基中进行了批量培养。为了评估耶氏菌作为营养品的潜力，对微生物甾醇进行了定量和定性分析，并对生物质矿物组成进行了评估。结果表明，在分批培养中，甾醇的组成和含量随细胞生长阶段的不同而变化。在乳清浓度为20% (v/v)、PFO浓度为50 g/L的培养基中培养，细胞脂质含量达到39% (w/w)。培养38 h后，每干生物量中甾醇含量最高(7.38 mg/g)，细胞脂质含量最高(21.08 mg/g)。麦角甾醇为12.10 mg/g(57%)。此外，培养基中碳源和氮源的组成会影响生物质中选定元素的含量，这表明底物修饰可以成为操纵酵母细胞组成的工具。研究结果表明，废物底物的选择是调节细胞脂质积累效率和某些甾醇含量的重要因素。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.