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Open AccessArticle

A Pichia anomala Strain (P. anomala M1) Isolated from Traditional Greek Sausage is an Effective Producer of Extracellular Lipolytic Enzyme in Submerged Fermentation

1
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
2
Department of Chemistry, University of Ionnina, Ioannina 45500, Greece
*
Author to whom correspondence should be addressed.
Fermentation 2017, 3(3), 43; https://doi.org/10.3390/fermentation3030043
Received: 4 August 2017 / Revised: 18 August 2017 / Accepted: 22 August 2017 / Published: 30 August 2017
(This article belongs to the Special Issue Yeast Biotechnology 2.0)
Ayeast isolate, selected for its lipolytic activity from a meat product, was characterized as Pichia anomala. Lipolytic activity, determined on p-NPA as esterase, was maximum at 28 °C, pH 6.5, and induced by the short chain triglyceride tributyrin. Fermentations in 2 L and 10 L stirred tank bioreactors, with 20 and 60 g/L glucose respectively, showed that in the second case lipolytic activity increased 1.74-fold, while the biomass increased 1.57-fold. Under otherwise identical aeration conditions, improved mixing in the 10 L reactor maintained higher dissolved oxygen levels which, along with the elevated glucose concentration, resulted in significant increase of specific rates of lipolytic activity (51 vs. 7 U/g/L), while specific rates of growth and glucose consumption maintained lower. The Crabtree-negative yeast (glucose insensitive growth) exhibited a Pasteur effect at lower dissolved oxygen concentrations while elevated glucose prevented ethanol formation under oxygen saturation. The particular physiological traits can be exploited to obtain significant lipolytic activity in a scalable aerobic process. View Full-Text
Keywords: Pichia anomala; characterization; lipolytic activity; esterase; fermentation; metabolism Pichia anomala; characterization; lipolytic activity; esterase; fermentation; metabolism
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MDPI and ACS Style

Papagianni, M.; Papamichael, E.M. A Pichia anomala Strain (P. anomala M1) Isolated from Traditional Greek Sausage is an Effective Producer of Extracellular Lipolytic Enzyme in Submerged Fermentation. Fermentation 2017, 3, 43. https://doi.org/10.3390/fermentation3030043

AMA Style

Papagianni M, Papamichael EM. A Pichia anomala Strain (P. anomala M1) Isolated from Traditional Greek Sausage is an Effective Producer of Extracellular Lipolytic Enzyme in Submerged Fermentation. Fermentation. 2017; 3(3):43. https://doi.org/10.3390/fermentation3030043

Chicago/Turabian Style

Papagianni, Maria; Papamichael, Emmanuel M. 2017. "A Pichia anomala Strain (P. anomala M1) Isolated from Traditional Greek Sausage is an Effective Producer of Extracellular Lipolytic Enzyme in Submerged Fermentation" Fermentation 3, no. 3: 43. https://doi.org/10.3390/fermentation3030043

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