Lee, S. Y., Weingarten, M., Ottenheim, C. (2024). Current upstream and downstream process strategies for sustainable yeast lipid production. Bioresource Technology, 414, 131601. https://doi.org/10.1016/j.biortech.2024.131601
Abstract:
An increasing global population demands more lipids for food and chemicals, but the unsustainable growth of plant-derived lipid production and an unreliable supply of certain lipids due to environmental changes, require new solutions. One promising solution is the use of lipids derived from microbial biomass, particularly oleaginous yeasts. This critical review begins with a description of the most promising yeast lipid replacement targets: palm oil substitute, cocoa butter equivalent, polyunsaturated fatty acid source, and animal fat analogue, emphasizing sustainability aspects. Subsequently, the review focuses on the most recent advances in upstream methodologies, particularly fermentation strategies that promote circularity, such as waste valorisation, co-cultivation and co-product biosynthesis. Downstream processing methods for minimising energy consumption and waste generation, including bioflocculation, energy-efficient and environmentally friendly cell lysis and extraction, and integrated co-product recovery methods, are discussed. Finally, the current challenges are outlined. Integrating these strategies advances sustainable yeast lipid production for high-value applications.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This research / project is supported by the National Research Foundation, Singapore - Singapore Food Story R&D Programme Theme 2 IAF-PP Cycle 2 on Advanced Biotech-Based Protein Production Programme
Grant Reference no. : A21H7a0132
This research / project is supported by the Singapore Institute Food & Biotechnology Innovation (SIFBI) - Central Funds, Council Strategic Funds, BMRC programmes
Grant Reference no. : C210314014, C210314016
This research / project is supported by the National Research Foundation, Singapore - Singapore Food Story R&D Programme Theme 2: Future Foods – Whitespace Programme for Shared Lab Facilities
Grant Reference no. : W22W2D0001