Investigations for a Yarrowia-Based Biorefinery: In Vitro Proof-of-Concept for Manufacturing Sweetener, Cosmetic Ingredient, and Bioemulsifier
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fermentation
Analytical Methods
2.2. Skin Moisturising Measurement
2.3. Emulsifying Activity Measurement
2.4. Statistical Analysis
3. Results
3.1. Fermentations
3.1.1. Fermenter
3.1.2. Comparison of Oxygen Absorption
3.1.3. Baffled Flasks Experiments
3.2. Skin Moisture Effect Determination
3.3. Emulsifying Activity Measurements
4. Discussion
5. Conclusions
Author Contributions
Funding
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Wild-Type Strains | Carbon Source | Cultivation Strategy | Titer | References |
Y. lipolytica A-15 | 100 g/L glycerol | Batch bioreactor | 28 g/L | [25] |
Y. lipolytica A-3 | 150 g/L glycerol | Batch bioreactor | 25.3 g/L | [26] |
Y. lipolytica A-6 | 150 g/L glycerol | Batch bioreactor | 32 g/L | [26] |
Y. divulgata CBS11013 | 100 g/L glycerol | Batch bioreactor | 35.4 g/L | [15] |
Mutant Strains | Carbon Source | Cultivation Strategy | Titer | References |
Y. lipolytica MK1 UV mutant | molasses and glycerol | Two-stage fermentation | 113.1 g/L | [27] |
Y. lipolytica Wratislavia K1 | glycerol | Fed-batch | 81 g/L | [28] |
Y. lipolytica CICC 1675 | glycerol | One-stage fed-batch fermentation | 194.3 g/L | [10] |
Oxygen Level (%) | Eryhtritol (g/L) | Mannitol (g/L) | Initial Osmolarity (mOsmol/kg) | Residual Glycerol (g/L) | Biomass (g/L) | YEry (%) | Productivity (g/L)/h |
---|---|---|---|---|---|---|---|
10 | 16.66 ± 2.92 | 0 | 3405 ± 57.88 | 23.8 ± 3.84 | 20.9 ± 0.94 | 22.99 ± 4.64 | 0.06 ± 0.039 |
20 | 19.65 ± 3.44 | 0 | 3474 ± 59.05 | 2.72 ± 0.43 | 23.1 ± 1.04 | 14.8 ± 2.99 | 0.12 ± 0.079 |
30 | 17.75 ± 3.1 | 13.77 ± 2.73 | 3475 ± 59.07 | 13.33 ± 2.15 | 23.62 ± 1.06 | 14.29 ± 2.88 | 0.123 ± 0.08 |
40 | 19.81 ± 3.47 | 2.62 ± 0.52 | 3439 ± 58.46 | 41.98 ± 6.78 | 21 ± 0.94 | 28.85 ± 5.83 | 0.08 ± 0.053 |
Fermentations | Erythritol (g/L) | Yield (%) | Productivity (g/L)/h | Biomass (g/L) |
---|---|---|---|---|
Erlenmeyer’s flask 500 mL | 14.5 ± 1.1 | 34.5 ± 7.2 | 0.06 ± 0.006 | 6.21 ± 0.28 |
Baffled flask 500 mL | 44.14 ± 1 | 26.43 ± 3.37 | 0.19 ± 0.03 | 27.83 ± 0.24 |
Baffled flask 750 mL | 42.42 ± 5.08 | 27.74 ± 7.71 | 0.19 ± 0.02 | 23.53 ± 2.1 |
Oxygen Level (%) | Mean of Initial Values (%) | Mean of Final Measured Values (%) | Calculated Moisturising Effect (%) | p * |
---|---|---|---|---|
10 | 59.67 ± 1.15 | 59.33 ± 2.31 | −0.56 ± 3.06 | 0.704833 |
20 | 53 ± 0 | 59.66 ± 0.58 | 12.58 ± 0.58 | 0.048874 |
30 | 47 ± 1 | 49.66 ± 0.58 | 5.67± 1.53 | 0.267720 |
40 | 49.66 ± 1.52 | 50.66 ± 2.08 | 2.01 ± 1 | 0.640983 |
Fermentations (500 mL) | Mean of Initial Values (%) | Mean of Initial Measured Values (%) | Mean of Final Values (%) | Mean of Final Measured Values (%) | Calculated Moisturising Effect (%) | Mean of Calculated Moisturising Effect (%) | p * |
1. | 41.66 ± 0.57 | 47.1 ± 5.68 | 48 ± 2.64 | 51.11 ± 5.1 | 15.2 ± 2.3 | 9.11 ± 5.47 | 0.675562 |
2. | 53 ± 1.73 | 57 ± 2.64 | 7.54 ± 3.6 | ||||
3. | 46.66 ± 7.25 | 48.33 ± 6.43 | 4.59 ± 3.38 | ||||
Fermentations (750 mL) | Mean of Initial Values (%) | Mean of Initial Measured Values (%) | Mean of Final Measured Values (%) | Mean of Final Measured Values (%) | Calculated Moisturising Effect (%) | Mean of Calculated Moisturising Effect (%) | p * |
1. | 36.6 ± 0.57 | 43.19 ± 6.37 | 42.6 ± 2.08 | 48.08 ± 4.82 | 16.36 ± 2 | 11.86 ± 6.25 | 0.380797 |
2. | 43.66 ± 0.57 | 50 ± 1.73 | 14.5 ± 1.15 | ||||
3. | 49.33 ± 0.57 | 51.66 ± 1.15 | 4.72 ± 0.57 |
Fermentations (500 mL) | Emulsification Index 1 h (%) | Mean of Emulsification Index 1 h (%) | Emulsification Index 24 h (%) | Mean of Emulsification Index 24 h (%) |
1. | 82.6 | 68.55 ± 13.5 | 52.15 | 53.63 ± 1.85 |
2. | 67.38 | 54.91 | ||
3. | 55.67 ± 1.96 | 53.85 ± 1.17 | ||
Fermentations (750 mL) | Emulsification Index 1 h (%) | Mean of Emulsification Index 1 h (%) | Emulsification Index 24 h (%) | Mean of Emulsification Index 24 h (%) |
1. | 64.36 | 56.45 ± 6.83 | 63.40 | 55.58 ± 6.76 |
2. | 52.5 | 51.7 | ||
3. | 52.5 | 51.64 |
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Eszterbauer, E.; Németh, Á. Investigations for a Yarrowia-Based Biorefinery: In Vitro Proof-of-Concept for Manufacturing Sweetener, Cosmetic Ingredient, and Bioemulsifier. Fermentation 2023, 9, 793. https://doi.org/10.3390/fermentation9090793
Eszterbauer E, Németh Á. Investigations for a Yarrowia-Based Biorefinery: In Vitro Proof-of-Concept for Manufacturing Sweetener, Cosmetic Ingredient, and Bioemulsifier. Fermentation. 2023; 9(9):793. https://doi.org/10.3390/fermentation9090793
Chicago/Turabian StyleEszterbauer, Edina, and Áron Németh. 2023. "Investigations for a Yarrowia-Based Biorefinery: In Vitro Proof-of-Concept for Manufacturing Sweetener, Cosmetic Ingredient, and Bioemulsifier" Fermentation 9, no. 9: 793. https://doi.org/10.3390/fermentation9090793