Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey
Cheese whey management and disposal is a major issue for dairy industries due to its high level of chemical and biochemical oxygen demand. However, it can still represent a source of nutrients (i.e., sugars, proteins and lipids) that can be applied, among other options, as substrate for microbial gr...
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| Format: | Article |
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MDPI AG
2023-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/1/51 |
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| author | Davide Gottardi Lorenzo Siroli Giacomo Braschi Samantha Rossi Narinder Bains Lucia Vannini Francesca Patrignani Rosalba Lanciotti |
| author_facet | Davide Gottardi Lorenzo Siroli Giacomo Braschi Samantha Rossi Narinder Bains Lucia Vannini Francesca Patrignani Rosalba Lanciotti |
| author_sort | Davide Gottardi |
| collection | DOAJ |
| description | Cheese whey management and disposal is a major issue for dairy industries due to its high level of chemical and biochemical oxygen demand. However, it can still represent a source of nutrients (i.e., sugars, proteins and lipids) that can be applied, among other options, as substrate for microbial growth. <i>Yarrowia lipolytica</i> can grow in different environments, consuming both hydrophilic and hydrophobic substrates, and tolerates high salt concentrations. In this work, the lipolytic and proteolytic profile of 20 strains of <i>Y. lipolytica</i> were tested on caseins and butter. Then, their growth potential was evaluated in four types of whey (caciotta, ricotta, squacquerone and their mix). <i>Y. lipolytica</i> showed a very strain-dependent behavior for both hydrolytic profiles and growth capabilities on the different substrates. The best growers for all the types of whey tested were PO1, PO2, and RO2, with the first one reaching up to 8.77 log cfu/mL in caciotta whey after 72 h. The volatile molecule profile of the samples incubated with the best growers were characterized by higher amounts of esters, acids, ketones and alcohols. In this way, cheese whey can become a source of microbial cultures exploitable in the dairy sector. |
| first_indexed | 2024-03-09T12:47:16Z |
| format | Article |
| id | doaj.art-c5e13e40c13944db816de2326e834861 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T12:47:16Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-c5e13e40c13944db816de2326e8348612023-11-30T22:10:48ZengMDPI AGFermentation2311-56372023-01-01915110.3390/fermentation9010051Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese WheyDavide Gottardi0Lorenzo Siroli1Giacomo Braschi2Samantha Rossi3Narinder Bains4Lucia Vannini5Francesca Patrignani6Rosalba Lanciotti7Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyINEUVO Ltd., Cosham PO6 29Z, UKDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, ItalyCheese whey management and disposal is a major issue for dairy industries due to its high level of chemical and biochemical oxygen demand. However, it can still represent a source of nutrients (i.e., sugars, proteins and lipids) that can be applied, among other options, as substrate for microbial growth. <i>Yarrowia lipolytica</i> can grow in different environments, consuming both hydrophilic and hydrophobic substrates, and tolerates high salt concentrations. In this work, the lipolytic and proteolytic profile of 20 strains of <i>Y. lipolytica</i> were tested on caseins and butter. Then, their growth potential was evaluated in four types of whey (caciotta, ricotta, squacquerone and their mix). <i>Y. lipolytica</i> showed a very strain-dependent behavior for both hydrolytic profiles and growth capabilities on the different substrates. The best growers for all the types of whey tested were PO1, PO2, and RO2, with the first one reaching up to 8.77 log cfu/mL in caciotta whey after 72 h. The volatile molecule profile of the samples incubated with the best growers were characterized by higher amounts of esters, acids, ketones and alcohols. In this way, cheese whey can become a source of microbial cultures exploitable in the dairy sector.https://www.mdpi.com/2311-5637/9/1/51<i>Yarrowia lipolytica</i>cheese whey valorizationdairy wasteproteolytic activitylipolytic activity |
| spellingShingle | Davide Gottardi Lorenzo Siroli Giacomo Braschi Samantha Rossi Narinder Bains Lucia Vannini Francesca Patrignani Rosalba Lanciotti Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey Fermentation <i>Yarrowia lipolytica</i> cheese whey valorization dairy waste proteolytic activity lipolytic activity |
| title | Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey |
| title_full | Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey |
| title_fullStr | Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey |
| title_full_unstemmed | Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey |
| title_short | Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey |
| title_sort | selection of i yarrowia lipolytica i strains as possible solution to valorize untreated cheese whey |
| topic | <i>Yarrowia lipolytica</i> cheese whey valorization dairy waste proteolytic activity lipolytic activity |
| url | https://www.mdpi.com/2311-5637/9/1/51 |
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