Please use this identifier to cite or link to this item:

TitleMicrobial lipids and added value metabolites production by Yarrowia lipolytica from pork lard
Author(s)Lopes, Marlene
Gomes, A.
Silva, C.
Belo, Isabel
KeywordsYarrowia lipolytica
Pork lard
Microbial lipids
Citric acid
Issue date10-Jan-2018
JournalJournal of Biotechnology
CitationLopes, Marlene; Gomes, A.; Silva, C.; Belo, Isabel, Microbial lipids and added value metabolites production by Yarrowia lipolytica from pork lard. Journal of Biotechnology, 265, 76-85, 2018
Abstract(s)Yarrowia lipolytica is a suitable microbial platform to convert low-value hydrophobic substrates into microbial oils and other important metabolites. In this work, this yeast species was used to simultaneously synthetize ex novo lipids and produce citric acid and lipase from animal fat (pork lard) adding higher value to the low-cost fatty substrate. The effect of pH, lard concentration, arabic gum concentration and oxygen mass transfer rate (OTR) on lipids accumulation on Y. lipolytica batch cultures was assessed by an experimental design based on Taguchi method. OTR was by far the most influential parameter in the range of 96 mg L1 h1 to 480 mg L1 h1. A bio-modification of initial lipidic substrate was observed and, depending on the nutritional and operational conditions, specialty lipids with specific composition and high added-value were obtained. The unsaturated-to-saturated fatty acids ratio of these microbial lipids is higher than in initial substrate, which indicates that they are more suitable than animal fat for food additives. Moreover, the simultaneous induction of lipase and citric acid by Y. lipolytica growing in animal fat demonstrate that a biorefinery approach may be designed based on animal fat raw material.
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_47188_1.pdf968,01 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID