Taxonomic Characterization and Potential Biotechnological Applications of Yarrowia lipolytica Isolated From Meat and Meat Products
Jundishapur Journal of Microbiology: January 31, 2012, 5 (1); e94134
January 30, 2012
Article Type: Research Article
May 20, 2019
January 30, 2012
F. Taxonomic Characterization and Potential Biotechnological Applications of Yarrowia lipolytica Isolated From Meat and Meat Products,
Jundishapur J Microbiol.
Background: Some species of yeast such as Yarrowia lipolytica produce citric acid, lipases, single-cell oil, etc. Y. lipolytica can degrade renewable, low-cost substrates to produce organic acids like citric acid, more efficiently than Aspergillus niger, and result in higher product yield and lesser waste production and toxicity. Objectives: The aim of this study was to isolate yeast strains with potential for use in biotechnological applications such as production of citric acid and lipase. Materials and Methods: For yeast strain screening, we isolated 179 yeast strains from meat and meat products that were prepared at the RAK and Pegah factories in Isfahan, Iran. Different media were used for screening of yeast colonies and for analyses of citric acid and lipase production; the production of these metabolites was assayed over time. Results: One of the yeast strains isolated from poultry produced 55.5 g/L of citric acid and 12.3 U/mL of lipase. Biochemical and molecular tests showed that this strain belonged to the species Y. lipolytica. Molecular identification was confirmed by DNA sequencing, and the strain was named Y. lipolytica M7 (GenBank accession number, HM011048). Conclusions: The results of this study suggest that meat and its products, especially poultry products, are suitable sources for isolation of yeast strains that produce two biotechnologically valuable products—citric acid and lipase. The yeast strain Y. lipolytica M7 can be used for citric acid production in bioreactor.
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