کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7063183 | 1459801 | 2016 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sweet and sour potential of yeast from the Yarrowia clade
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
تکنولوژی و شیمی فرآیندی
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چکیده انگلیسی
The food industry is witnessing a growing demand for food additives. Microbial fermentation is an attractive way to produce them using microorganisms, including the yeast Yarrowia lipolytica. Twelve species of the Yarrowia clade were screened for erythritol, mannitol and citric acid production from pure glycerol, glucose or fructose in four different media. During shake-flask cultures, only Y. lipolytica was able to secrete citric acid. Glycerol was found to be the best substrate for erythritol and mannitol biosynthesis by all the species. The six best candidate species for sweetener biosynthesis were cultivated in bioreactors. Up to 69.8 g dmâ3 of total polyols with a yield of 0.59 g gâ1 was obtained for Candida oslonensis, the best sweetener producer. It secreted 44.6 g dmâ3 of erythritol (QEry = 1.16 g dmâ3 hâ1 and YEry/S = 0.4 g gâ1) and 34 g dmâ3 of mannitol (0.29 g gâ1). Additionally, Candida hollandica and Yarrowia divulgata represent promising species for which media composition and culture parameters still have to be optimized.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Biomass and Bioenergy - Volume 92, September 2016, Pages 48-54
Journal: Biomass and Bioenergy - Volume 92, September 2016, Pages 48-54
نویسندگان
Magdalena Rakicka, Agnieszka KieroÅ, Piotr Hapeta, Cécile Neuvéglise, Zbigniew Lazar,