Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions

• Published in: Ciência rural Vol. 51; no. 4
• Main Authors: Santos, Fabiane Ferreira dos, Freitas, Karine Marques Lento de, Pereira, Adejanildo da Silva, Fontes-Sant’Ana, Gizele Cardoso, Rocha-Leão, Maria Helena Miguez da, Amaral, Priscilla Filomena Fonseca
• Format: Journal Article
• Language: English; Portuguese
• Published: Santa Maria Universidade Federal de Santa Maria Centro de Ciencias Rurais 01.01.2021; Universidade Federal de Santa Maria
• Subjects: AGRONOMY; Ammonium; Ammonium sulfate; Butter; By products; Cheese; Corn; dairy by-product; Dairy industry; Dairy products; Emulsification; emulsification index; Emulsions; Fast food industry; Food; Food production; Glucose; Glycerol; Liquor; low-cost medium; Microorganisms; Oils & fats; Palm oil; Production costs; Raw materials; Soybean oil; Soybeans; Statistical analysis; Surfactants; Variance analysis; Vegetable oils; Whey; Yarrowia lipolytica; Yeast; Yeasts; Brazil; United States > US; Rio de Janeiro Brazil; dairy by-product; meio de baixo custo; índice de emulsificação; emulsification index; subprodutos lácteos; low-cost medium; Yarrowia lipolytica
• ISSN: 0103-8478; 1678-4596; 1678-4596
• DOI: 10.1590/0103-8478cr20200323

A synthetic medium containing glucose, glycerol, yeast extract (YE), and ammonium sulfate (AS) was compared to several low-cost media in their ability to produce high emulsification index (EI). The goal was to reduce the production costs of an emulsifier with application in food oil-in-water emulsions. To this end, agro-industrial by-products were screened for bioemulsifier production from Yarrowia lipolytica. The statistical analysis showed that the EIs of media containing residual frying oil from palm oil (RFO_palm) or soybean oil (RFO_soy), residual liquid from butter production (butter whey, BWhey) or cheese production (cheese whey, CWhey), supplemented with YE and AS were similar to the EI of the synthetic medium. The replacement of YE by corn steep liquor (CSL) also resulted in similar EI, except for RFO_soy. BWhey was tested with CSL without AS and similar EI (66.8%) was detected in comparison to that of the same medium with AS (66.3%). The cell-free broth obtained after Y. lipolytica growth in BWhey+CSL was successfully used to obtain vegetable oil-in-water emulsions indicating its potential application in food products. RESUMO: O meio sintético contendo glicose, glicerol, extrato de levedura (YE) e sulfato de amônio (AS) foi comparado a meios de baixo custo para produzir alto índice de emulsificação (EI). Para este fim, os subprodutos agroindustriais foram rastreados quanto à produção de bioemulsificante por Yarrowia lipolytica. A análise estatística mostrou que EI de meios contendo óleo de fritura residual de óleo de palma (RFO_palm) ou óleo de soja (RFO_soy), líquido residual da produção de manteiga (soro de manteiga, BWhey) ou da produção de queijo (soro de queijo, CWhey), suplementado com YE e AS foram semelhantes ao EI do meio sintético. A substituição do YE por milhocina (CSL) também resultou em EI semelhante, exceto no RFO_soy. O BWhey foi testado com CSL sem AS e EI semelhante (66,8%) foi detectado em comparação com o mesmo meio com AS (66,3%). O meio isento de células obtido após o crescimento de Y. lipolytica no meio BWhey + CSL foi utilizado com sucesso para obter emulsões de óleo vegetal em água, indicando sua potencial aplicação em produtos alimentícios.