Knowledge Agora

Title	Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil
ID_Doc	24219
Authors	Donzella, S; Fumagalli, A; Arioli, S; Pellegrino, L; D'Incecco, P; Molinari, F; Speranza, G; Ubiali, D; Robescu, MS; Compagno, C
Title	Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil
Year	2022
Published	Fermentation-Basel, 8, 7
Abstract	With the aim of developing bioprocesses for waste valorization and a reduced water footprint, we optimized a two-step fermentation process that employs the oleaginous yeast Cutaneotrichosporon oleaginosus for the production of oil from liquid cheese whey permeate. For the first step, the addition of urea as a cost-effective nitrogen source allowed an increase in yeast biomass production. In the second step, a syrup from candied fruit processing, another food waste supplied as carbon feeding, triggered lipid accumulation. Consequently, yeast lipids were produced at a final concentration and productivity of 38 g/L and 0.57 g/L/h respectively, which are among the highest reported values. Through this strategy, based on the valorization of liquid food wastes (WP and mango syrup) and by recovering not only nutritional compounds but also the water necessary for yeast growth and lipid production, we addressed one of the main goals of the circular economy. In addition, we set up an accurate and fast-flow cytometer method to quantify the lipid content, avoiding the extraction step and the use of solvents. This can represent an analytical improvement to screening lipids in different yeast strains and to monitoring the process at the single-cell level.
PDF	https://www.mdpi.com/2311-5637/8/7/341/pdf?version=1658314159

Similar Articles

ID	Score	Article
7118		Donzella, S; Serra, I; Fumagalli, A; Pellegrino, L; Mosconi, G; Lo Scalzo, R; Compagno, C Recycling industrial food wastes for lipid production by oleaginous yeasts Rhodosporidiobolus azoricus and Cutaneotrichosporon oleaginosum(2022)Biotechnology For Biofuels And Bioproducts, 15, 1
20516		Carvalho, P; Costa, CE; Baptista, SL; Domingues, L Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy(2021)Biofuel Research Journal-Brj, 8, 4
15103		Lopes, M; Miranda, SM; Alves, JM; Pereira, AS; Belo, I Waste Cooking Oils as Feedstock for Lipase and Lipid-Rich Biomass Production(2019)European Journal Of Lipid Science And Technology, 121, 1
21507		Tsakona, S; Papadaki, A; Kopsahelis, N; Kachrimanidou, V; Papanikolaou, S; Koutinas, A Development of a Circular Oriented Bioprocess for Microbial Oil Production Using Diversified Mixed Confectionery Side-Streams(2019)Foods, 8.0, 8
24574		Fancello, F; Zara, G; Hatami, F; Scano, EA; Mannazzu, I Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies(2024)Reviews In Environmental Science And Bio-Technology, 23, 2
9164		Castillo, MV; Brar, SK; Arriaga, S; Blais, JF; Heitz, M; Ramirez, AA Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol(2023)Molecules, 28.0, 14
23883		Bansfield, D; Spilling, K; Mikola, A; Piiparinen, J An investigation into the ability of three fungi and one yeast to grow and capture nutrients in cheese whey(2024)
27761		Donzella, S; Fumagalli, A; Contente, ML; Molinari, F; Compagno, C Waste cooking oil and molasses for the sustainable production of extracellular lipase by Saitozyma flava(2024)Biotechnology And Applied Biochemistry, 71.0, 4
25337		Bansfield, D; Spilling, K; Mikola, A; Piiparinen, J Growth of fungi and yeasts in food production waste streams: a feasibility study(2023)Bmc Microbiology, 23, 1
7298		Singh, S; Chaturvedi, S; Syed, N; Rastogi, D; Kumar, P; Sharma, PK; Kumar, D; Sahoo, D; Srivastava, N; Nannaware, AD; Khare, SK; Rout, PK Production of fatty acids from distilled aromatic waste biomass using oleaginous yeast(2024)