Abstract:
In this study, Yarrowia lipolytica was used as a model for lipid accumulation and aroma
production. The objective of our work was to study the behavior and performance of Y. lipolytica
yeast on different substrates either hydrophobic or hydrophilic as carbon source, and to identify
its products represented by lipids and accumulated gamma-decalactone aroma.The analysis of the
cultures carried out allowed us to show that oily substrates are more efficient in the fermentation
medium and thus to evolve the process towards controlled bioreactors. The results of the study
showed the ability of the yeast to produce the aroma gamma decalactone of great importance for
the food and pharmaceutical industries, in addition, a wide range of beneficial fatty acids was
explored and characterized, especially unsaturated fatty acids, making the yeast nutritionally
valuable. At the same time, the Y. lipolytica yeast for producing aroma and nutritional fatty acids
has bypassed the traditional limitations of extraction from animals and plants or chemical synthesis
and as well as reduced fermentation costs through the use of waste substrates, offering a
sustainable, environmentally friendly, and efficient method for industrial production. Therefore,
the strain can be considered as a suitable (bio)catalyst for this type of bioprocess and a potential
source, useful for the ""next generation"" of the microbial bioproducts industry. It could therefore
also be considered as a promising oleaginous yeast, a good tool for integration into bio-remediation
solutions that meet the requirements of the circular economy and environmental sustainability.
