Etude et caractérisation des lipides et γ-décalactone accumulés par la levure oléagineuse Yarrowia lipolytica.

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.