Taxonomic group: fungi / Ascomycota
(Phylum: Ascomycota)
Organ / tissue: Life stage: culture broth
Publication DOI: 10.1016/j.jclepro.2019.05.326Journal NLM ID: 101538287Publisher: Amsterdam: Elsevier Science
Correspondence: Lin CSK <carollin
cityu.edu.hk>
Institutions: Bio Base Europe Pilot Plant, Ghent, Belgium, Department of Biology, Hong Kong Baptist University, Hong Kong, China, School of Energy and Environment, City University of Hong Kong, Hong Kong, China, Centre for Industrial Biotechnology and Biocatalysis (InBio.be), Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
Recent sustainable development goals of food security, environmental protection, material and energy efficiency are the key drivers of the valorization of food waste. In the present work, the production of biosurfactant sophorolipids from several (food) waste streams was investigated, using the non-pathogenic yeast Starmerella bombicola. From a preliminary screening, restaurant food waste emerged as the most suitable feedstock compared to bakery waste, textile waste, used corn oil, animal fat and lipid fraction of hydrolyzed food waste. Restaurant food waste was subsequently used for sophorolipids production in a laboratory-scale bioreactor. Food waste obtained from a local restaurant was subjected to enzymatic hydrolysis for 16 h, yielding a hydrolysate containing about 100 g/L glucose and 2.4 g/L free amino nitrogen. High SL process efficiency was achieved by fed-batch fermentation using the restaurant food waste hydrolysate as the complete batch medium, i.e. without any supplementation of additional medium components such as vitamins, salts, nitrogen or phosphate. Controlled feeding of glucose and oleic acid to the culture was performed after the batch phase. A sophorolipids titer of 115.2 g/L was obtained in a fermentation time of 92 h resulting in an overall volumetric productivity of 1.25 g/L.h. These results achieved for sophorolipids productivity using hydrolyzed food waste are in the same order of magnitude as the reported values using traditional (complex) fermentation media. This indicates the suitability of the developed process using food waste for the advancement of waste-based bio-processes for the production of sophorolipids.
fermentation, biosurfactant, Starmerella bombicola, restaurant food waste, second generation substrate, valorization
Structure type: cyclic polymer repeating unit ; n=1
C
17H
24O
14Location inside paper: p. 8, Fig. 3, p. 7, left column
Trivial name: lactone sophorolipid, sophorolipid
Compound class: glycolipid, sophorolipid
Contained glycoepitopes: IEDB_140628,IEDB_142488,IEDB_146664,IEDB_983931,SB_192
Methods: 1H NMR, IR, HPLC, enzymatic digestion, colorimetry, cell growth, spectrophotometry, optical density measurement, HPLC-ELSD, vacuum filtration, anthrone assay
Related record ID(s): 43028, 43639, 43932, 44619, 45201, 45949, 45993, 47500, 48219, 48251, 49752, 49771
NCBI Taxonomy refs (TaxIDs): 75736
Show glycosyltransferases
There is only one chemically distinct structure:
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