Table 1.
Experimental data of Yarrowia lipolytica ACA‐YC 5033 in nitrogen‐limited glucose‐based media with OMWs added in various amounts
| Initial phenolic compounds (g/L) | Fermentation time (h) | X (g/L) | L (g/L) | Cit (g/L) | Glccons (g/L) | YX/Glc (g/g) | YL/X (g/g) | YCit/Glc (g/g) | |
|---|---|---|---|---|---|---|---|---|---|
| 0.00c | Shake‐flasks Aseptic | 120 | 5.5 ± 0.4a ) | 0.40 ± 0.05 | 13.8 ± 1.0 | 23.7 ± 1.5 | 0.23 | 0.07 | 0.58 |
| 24 | 4.2 ± 0.3a | 0.50 ± 0.05 | 0.0 | 5.4 ± 0.5 | 0.78 | 0.12 | 0.00 | ||
| 144 | 5.5 ± 0.3b | 0.30 ± 0.05 | 18.9 ± 1.5 | 25.8 ± 1.5 | 0.21 | 0.05 | 0.73 | ||
| 2.00 ± 0.20 | Shake‐flasks Aseptic | 120 | 4.1 ± 0.3a ) | 0.70 ± 0.10 | 13.5 ± 1.0 | 23.3 ± 1.5 | 0.18 | 0.16 | 0.58 |
| 96 | 4.0 ± 0.3a | 0.80 ± 0.05 | 12.2 ± 1.0 | 15.8 ± 1.0 | 0.25 | 0.19 | 0.77 | ||
| 168 | 3.7 ± 0.3b | 0.50 ± 0.05 | 18.2 ± 1.5 | 23.7 ± 1.5 | 0.15 | 0.15 | 0.77 | ||
| 2.90 ± 0.25 | Shake‐flasks Aseptic | 121 | 3.7 ± 0.3a ) | 0.60 ± 0.05 | 17.2 ± 1.0 | 22.5 ± 1.5 | 0.16 | 0.16 | 0.76 |
| 96 | 3.6 ± 0.3a | 1.00 ± 0.10 | 15.1 ± 1.0 | 18.7 ± 1.5 | 0.20 | 0.27 | 0.81 | ||
| 144 | 3.5 ± 0.3b | 0.70 ± 0.05 | 19.0 ± 1.5 | 25.6 ± 2.0 | 0.14 | 0.20 | 0.74 | ||
| Shake‐flasks Pasteurized | 120 | 3.3 ± 0.2a) , a | 0.90 ± 0.10 | 11.6 ± 1.0 | 17.0 ± 1.0 | 0.19 | 0.26 | 0.68 | |
| 178 | 3.2 ± 0.2b | 0.60 ± 0.05 | 15.5 ± 1.0 | 22.8 ± 1.5 | 0.14 | 0.19 | 0.68 | ||
| Shake‐flasks Glc0≈80.0 g/L Aseptic | 288 | 4.6 ± 0.3a ) | 1.20 ± 0.10 | 43.3 ± 3.5 | 70.7 ± 5.0 | 0.07 | 0.26 | 0.61 | |
| 240 | 4.3 ± 0.3a | 1.40 ± 0.10 | 38.3 ± 3.5 | 57.3 ± 4.0 | 0.08 | 0.33 | 0.67 | ||
| 384 | 4.5 ± 0.3b | 0.80 ± 0.10 | 51.9 ± 4.0 | 81.6 ± 5.0 | 0.06 | 0.18 | 0.64 | ||
| Bioreactor Aseptic | 188 | 4.7 ± 0.3a) , b | 0.90 ± 0.10 | 15.2 ± 1.0 | 25.0 ± 2.0 | 0.19 | 0.19 | 0.61 | |
| 138 | 4.3 ± 0.3a | 1.10 ± 0.10 | 13.4 ± 1.0 | 21.7 ± 1.5 | 0.20 | 0.26 | 0.62 | ||
| Bioreactor Pasteurized | 192 | 4.8 ± 0.3a) , b | 0.80 ± 0.05 | 13.9 ± 1.0 | 23.9 ± 1.5 | 0.20 | 0.17 | 0.58 | |
| 144 | 4.4 ± 0.3a | 1.00 ± 0.10 | 12.1 ± 1.0 | 19.7 ± 1.5 | 0.22 | 0.22 | 0.61 | ||
| 4.50 ± 0.35 | Shake‐flasks Aseptic | 243 | 2.1 ± 0.1a) , b | 0.40 ± 0.05 | 4.0 ± 0.5 | 7.4 ± 0.5 | 0.29 | 0.18 | 0.55 |
| 48 | 1.7 ± 0.1a | 0.80 ± 0.05 | 1.0 ± 0.5 | 4.3 ± 0.5 | 0.40 | 0.45 | 0.24 | ||
| 5.50 ± 0.40 | 216 | 3.0 ± 0.3a) , b | 0.90 ± 0.10 | 2.2 ± 0.5 | 6.1 ± 0.5 | 0.50 | 0.30 | 0.36 | |
| 48 | 2.6 ± 0.1a | 1.20 ± 0.10 | 0.4 ± 0.5 | 3.6 ± 0.5 | 0.72 | 0.48 | 0.11 | ||
Representations of total biomass (X, g/L), total cellular lipid (L, g/L), total citric acid (Cit, g/L) and consumed substrate (Glccons, g/L) concentrations at different fermentation points of each trial.
when Xmax concentration was achieved;
when Lmax concentration was achieved;
when Citmax concentration was achieved;
Results regarding control experiment (no OMW addition) were obtained from Sarris et al. 22.
Fermentation time, conversion yield of biomass produced per glucose consumed (YX/Glc, g/g), total lipid in dry biomass (YL/X, g/g) and conversion yield of total citric acid produced per glucose consumed (YCit/Glc, g/g) are presented for all points of the trials. Culture conditions: growth on aseptic and pasteurized 250‐mL flasks at 180 ± 5 rpm, Glc0 = 35.0 ± 2.0 g/L, (NH4)2SO4 = 0.5 g/L, yeast extract = 0.5 g/L, initial pH = 6.0 ± 0.1, pH ranging between 5.0 and 6.0, DOT>20% v/v, incubation temperature T = 28°C; growth on aseptic and pasteurized batch bioreactor, 300 rpm, initial phenolic compounds concentration 2.90 ± 0.25 g/L, initial pH = 6.00 ± 0.02, incubation temperature T = 28°C and sparging of air at 1.0 vvm. Each point is the mean value of two independent measurements.