scholarly journals Strain Design of Ashbya gossypii for Single-Cell Oil Production

2013 ◽  
Vol 80 (4) ◽  
pp. 1237-1244 ◽  
Author(s):  
Rodrigo Ledesma-Amaro ◽  
María A. Santos ◽  
Alberto Jiménez ◽  
José Luis Revuelta
Keyword(s):  
Single Cell ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Added Value ◽  
Ashbya Gossypii ◽  
Single Cell Oil ◽  
Beta Oxidation ◽  
Atp Citrate Lyase ◽  
Content Type ◽  
Oxidation Pathway

ABSTRACTSingle-cell oil (SCO) represents a sustainable alternative for the oil industry. Accordingly, the identification of microorganisms with either higher lipidogenic ability or novel capacities for the transformation of raw materials constitutes a major challenge for the field of oil biotechnology. With this in mind, here, we were prompted to address the lipidogenic profile of the filamentous hemiascomyceteAshbya gossypii, which is currently used for the microbial production of vitamins. We found thatA. gossypiimostly accumulates unsaturated fatty acids (FAs), with more than 50% of the total FA content corresponding to oleic acid. In addition, we engineeredA. gossypiistrains both lacking the beta-oxidation pathway and also providing ATP-citrate lyase (ACL) activity to block the degradation of FA and to increase the cytosolic acetyl-coenzyme A (CoA) content, respectively. The lipidogenic profile of the newly developed strains demonstrates that the mere elimination of the beta-oxidation pathway inA. gossypiitriggers a significant increase in lipid accumulation that can reach 70% of cell dry weight. The use ofA. gossypiias a novel and robust tool for the production of added-value oils is further discussed.

Biotechnological conversions of bio-diesel derived waste glycerol into added-value compounds by higher fungi: production of biomass, single cell oil and oxalic acid

2010 ◽  
Vol 31 (2) ◽  
pp. 407-416 ◽  
Author(s):  
Axel André ◽  
Panagiota Diamantopoulou ◽  
Antonios Philippoussis ◽  
Dimitris Sarris ◽  
Michael Komaitis ◽  
...  
Keyword(s):  
Oxalic Acid ◽  
Single Cell ◽  
Added Value ◽  
Single Cell Oil ◽  
Waste Glycerol

scholarly journals Bioactive Ingredients from Microalgae: Food and Feed Applications

2019 ◽  
Vol 76 (1) ◽  
pp. 1
Author(s):  
Diana PATRAS ◽  
Corina V. MORARU ◽  
Carmen SOCACIU
Keyword(s):  
Unsaturated Fatty Acids ◽  
Animal Feed ◽  
Raw Materials ◽  
Bioactive Molecules ◽  
Added Value ◽  
Bioactive Components ◽  
Technological Advances ◽  
Food And Feed ◽  
Bioactive Ingredients ◽  
Polyunsaturated Lipids

Microalgae (green or blue-green ones) are among the most important organisms on the world, with a versatile and adaptive metabolism. They are able to synthesize bioactive molecules (mainly secondary metabolites such as unsaturated fatty acids, pigments, amino acids) with biomedical applications, enhancement of the nutritional value of food, animal feed/aquaculture, as well with impact on the environmental protection ( as raw materials for biofuels). Last decade, by a targeted selection of wild microalgae strains, their cultivation in farms developed in parallel with the bioreactors’products. There are nowadays cultivated at industrial scale especially Dunaliella salina p., Spirulina platensis, Hematococcus pluvialis or Chlorella vulgaris as valuable resources of polyunsaturated lipids and sterols, proteins, polysaccharides, carotenoid pigments, vitamins, minerals with antioxidant, antibacterial or antiviral effects. This review presents a systematic approach on the recent literature data collected the last years, underlying their morphologic and biochemical potential, the advanced technologies to use the bioactive components of different microalgae, new formulations which incorporate, stabilize and store their bioactivity and increase the bioavailability of their components in food and feed. Although their morphologic and biochemical potential is well described, there are presented new data on their bioactive components and formulations using emerging technologies for new application approaches which aims their use as ingredients in added value products for food, cosmetics and feed industry, to be exploited for commercial use. This review updated the last findings in these areas, underlined the reason for the scientific and technological advances, due to their huge potential, not only in environment, energy, but more and more as ingredients for food and feed/ aquaculture products, in the future.

scholarly journals Draft Genome Sequence of the Oleaginous Yeast Saitozyma podzolica (syn. Cryptococcus podzolicus) DSM 27192

2019 ◽  
Vol 8 (8) ◽  
Author(s):  
Habibu Aliyu ◽  
Olga Gorte ◽  
Anke Neumann ◽  
Katrin Ochsenreither
Keyword(s):  
Single Cell ◽  
Genome Sequence ◽  
Gluconic Acid ◽  
Oleaginous Yeast ◽  
Draft Genome ◽  
Draft Genome Sequence ◽  
Single Cell Oil ◽  
Yeast Isolate ◽  
Content Type ◽  
Cryptococcus Podzolicus

We report here the draft genome of Saitozyma podzolica DSM 27192 sequenced based on PacBio chemistry. This yeast isolate produces large amounts of single-cell oil (SCO) and gluconic acid (GA).

Overproduction of single cell oil from xylose rich sugarcane bagasse hydrolysate by an engineered oleaginous yeast Rhodotorula mucilaginosa IIPL32

Fuel ◽  
2019 ◽  
Vol 254 ◽  
pp. 115653 ◽  
Author(s):  
Sheetal Bandhu ◽  
Neha Bansal ◽  
Diptarka Dasgupta ◽  
Vivek Junghare ◽  
Arushdeep Sidana ◽  
...  
Keyword(s):  
Single Cell ◽  
Sugarcane Bagasse ◽  
Oleaginous Yeast ◽  
Rhodotorula Mucilaginosa ◽  
Single Cell Oil ◽  
Sugarcane Bagasse Hydrolysate

Integrated cascade biorefinery processes for the production of single cell oil by Lipomyces starkeyi from Arundo donax L. hydrolysates

2020 ◽  
pp. 124635
Author(s):  
Nicola Di Fidio ◽  
Giorgio Ragaglini ◽  
Federico Dragoni ◽  
Claudia Antonetti ◽  
Anna Maria Raspolli Galletti
Keyword(s):  
Single Cell ◽  
Arundo Donax ◽  
Single Cell Oil ◽  
Lipomyces Starkeyi ◽  
Arundo Donax L

Application of lean practices in small and medium-sized food enterprises

2013 ◽  
Vol 116 (1) ◽  
pp. 125-141 ◽  
Author(s):  
Manoj Dora ◽  
Dirk Van Goubergen ◽  
Maneesh Kumar ◽  
Adrienn Molnar ◽  
Xavier Gellynck
Keyword(s):  
Food Processing ◽  
Lean Manufacturing ◽  
Raw Materials ◽  
Current Status ◽  
Food Sector ◽  
Statistical Process ◽  
Content Type ◽  
Lean Practices ◽  
The Status ◽  
Manufacturing Techniques

Purpose – Recent literature emphasizes the application of lean manufacturing practices to food processing industries in order to improve operational efficiency and productivity. Only a very limited number of studies have focused on the implementation of lean manufacturing practices within small and medium-sized enterprises (SMEs) operating in the food sector. The majority of these studies used the case study method and concentrated on individual lean manufacturing techniques geared towards resolving efficiency issues. This paper aims to analyze the status of the lean manufacturing practices and their benefits and barriers among European food processing SMEs. Design/methodology/approach – A structured questionnaire was developed to collect data. A total of 35 SMEs' representatives, mostly CEOs and operations managers, participated in the survey. The study investigated the role of two control variables in lean implementation: size of the company and country of origin. Findings – The findings show that lean manufacturing practice deployment in food processing SMEs is generally low and still evolving. However, some lean manufacturing practices are more prevalent than others; e.g. flow, pull and statistical process control are not widely used by the food processing SMEs, whereas total productive maintenance, employee involvement, and customer association are more widespread. The key barriers encountered by food SMEs in the implementation of lean manufacturing practices result from the special characteristics of the food sector, such as highly perishable products, complicated processing, extremely variable raw materials, recipes and unpredictable demand. In addition, lack of knowledge and resources makes it difficult for food processing SMEs to embark on the lean journey. Originality/value – The gap in the literature regarding the application of lean manufacturing in the food sector is identified and addressed in this study. The originality of this paper lies in analyzing the current status of the use of lean manufacturing practices among food SMEs in Europe and identifying potential barriers.

A comparison between economic and organic store brands

2017 ◽  
Vol 45 (12) ◽  
pp. 1298-1316 ◽  
Author(s):  
Magali Jara ◽  
Gérard Cliquet ◽  
Isabelle Robert
Keyword(s):  
Brand Equity ◽  
Perceived Quality ◽  
Purchase Intentions ◽  
Path Model ◽  
Added Value ◽  
Store Brand ◽  
Store Brands ◽  
Content Type ◽  
Further Development

Purpose The purpose of this paper is to tackle the issue of store brand equity by considering two store brand’s positioning strategies: those with high perceived added value (the organic store brands), as opposed to economic brands. It takes place in the current environmental considerations showing the important role played by the packaging in determining the store brand equity. Design/methodology/approach A PLS Path model divided into four sub-models enables the authors to make specific predictions about customers’ purchase intentions. It also provides a concise operational calculation of the brand equity of each studied store brand. Findings Results show that economic brands build their equity with reinforced packaging, and organic brands maximise their brand equity by using simple packaging. In general, reinforced packaging improves the perceived quality of economic store brands but destroys that of organic brands. The calculations of overall equity scores for each studied store brand reveal that economic brands could benefit from further development whilst organic brands already maximise their equity. Practical implications Results will enable large retailers to develop effective campaigns focussing on perceived quality and more specifically by designing packaging that are suitable for the positioning of their brands – a simple packaging for organic brands and a reinforced packaging for economic brands to maximise customers’ value. Originality/value This is one of the first studies to deepen the store brand equity, comparing two contrasting types of brands, by studying specifically variations of the levels of customers’ perceived quality depending of two types of packaging.

scholarly journals Cyclobacterium qasimii sp. nov., a psychrotolerant bacterium isolated from Arctic marine sediment

2012 ◽  
Vol 62 (Pt_9) ◽  
pp. 2133-2139 ◽  
Author(s):  
S. Shivaji ◽  
P. Vishnu Vardhan Reddy ◽  
S. S. S. Nageshwara Rao ◽  
Zareena Begum ◽  
Poorna Manasa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Marine Sediment ◽  
Dna Hybridization ◽  
Type Species ◽  
Unsaturated Fatty Acids ◽  
Rrna Gene ◽  
Respiratory Quinone ◽  
Content Type ◽  
Link Type ◽  
Sequence Similarities

A novel Gram-stain-negative, horseshoe-shaped, non-motile bacterium, designated strain M12-11BT, was isolated from a marine sediment sample collected at a depth of 200 m from Kongsfjorden, Svalbard. The colony colour was orangish red due to the presence of carotenoids. Fatty acids were dominated by branched and unsaturated fatty acids (90.8 %), with a high abundance of iso-C15 : 0 (14.9 %), anteiso-C15 : 0 (11.4 %), iso-C15 : 1 G (13.1 %), C15 : 1ω6c (5.4 %), C17 : 1ω6c (6.7 %), summed feature 3 (C16 : 1ω7c and/or C16 : 1ω6c; 9.3 %) and summed feature 9 (10-methyl C16 : 0 and/or iso-C17 : 1ω9c; 5.9 %). Strain M12-11BT contained MK-7 as the major respiratory quinone. The polar lipids consisted of phosphatidylcholine, phosphatidylethanolamine, one unidentified aminolipid and three unidentified lipids. Based on 16S rRNA gene sequence similarities, the type strains of Cyclobacterium amurskyense , Cyclobacterium marinum and Cyclobacterium lianum were most closely related to M12-11BT with sequence similarities of 98.2, 96.8 and 93.3 %, respectively. Other members of the family Cyclobacteriaceae had sequence similarities of <92.0 %. However, DNA–DNA hybridization with Cyclobacterium amurskyense KCTC 12363T and Cyclobacterium marinum DSM 745T showed relatedness values of only 24.5 and 32.5 % with respect to strain M12-11BT. Based on the results of DNA–DNA hybridization experiments and phenotypic and chemotaxonomic data, it appears that strain M12-11BT represents a novel species of the genus Cyclobacterium , for which the name Cyclobacterium qasimii sp. nov. is proposed; the type strain is M12-11BT ( = KCTC 23011T = NBRC 106168T) and it has a DNA G+C content of 40.5 mol%.

scholarly journals Changing audience behaviour: festival goers and throwaway tents

2014 ◽  
Vol 5 (3) ◽  
pp. 247-262 ◽  
Author(s):  
Stephen Henderson ◽  
James Musgrave
Keyword(s):  
Conceptual Framework ◽  
Social Marketing ◽  
Consumer Behaviour ◽  
Behavioural Change ◽  
Marketing Strategies ◽  
Added Value ◽  
Change Strategies ◽  
Environmental Practices ◽  
Content Type ◽  
Practical Tool

Purpose – To translate theory into a practical tool, the purpose of this paper is to provide a conceptual framework for the development of social marketing strategies to modify event attendee behaviour in a sustainable direction. Design/methodology/approach – Consumer value is synthesised with social marketing and consumer behaviour theory to develop the framework. A major problem for festivals (throwaway tents) and current pro-environmental practices are used to determine the framework's applicability. Findings – The conceptual framework suggests that achieving desired behaviour(s) within an audience requires consideration of the added value at the downstream level, strategies that recognise offsite/onsite behaviour settings, engagement of upstream advocacy and more attention to the evaluation of success. Research limitations/implications – A single low-involvement behaviour example is used to validate the conceptual framework suggesting further work is needed to widen tests of its applicability. Originality/value – This paper synthesises theory into a framework that has significant potential as a tool to develop behavioural change strategies at events.

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