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首页> 外文期刊>Applied Microbiology and Biotechnology >Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges
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Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges

机译：酵母植物富含植物的植物植物：潜在和挑战

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Pectin-rich agro-industrial residues are feedstocks with potential for sustainable biorefineries. They are generated in high amounts worldwide from the industrial processing of fruits and vegetables. The challenges posed to the industrial implementation of efficient bioprocesses are however manyfold and thoroughly discussed in this review paper, mainly at the biological level. The most important yeast cell factory platform for advanced biorefineries is currently Saccharomyces cerevisiae, but this yeast species cannot naturally catabolise the main sugars present in pectin-rich agro-industrial residues hydrolysates, in particular d-galacturonic acid and l-arabinose. However, there are non-Saccharomyces species (non-conventional yeasts) considered advantageous alternatives whenever they can express highly interesting metabolic pathways, natively assimilate a wider range of carbon sources or exhibit higher tolerance to relevant bioprocess-related stresses. For this reason, the interest in non-conventional yeasts for biomass-based biorefineries is gaining momentum. This review paper focuses on the valorisation of pectin-rich residues by exploring the potential of yeasts that exhibit vast metabolic versatility for the efficient use of the carbon substrates present in their hydrolysates and high robustness to cope with the multiple stresses encountered. The major challenges and the progresses made related with the isolation, selection, sugar catabolism, metabolic engineering and use of non-conventional yeasts and S. cerevisiae-derived strains for the bioconversion of pectin-rich residue hydrolysates are discussed. The reported examples of value-added products synthesised by different yeasts using pectin-rich residues are reviewed.
机译：富含果胶的农业工业残留物是可持续生物料理潜力的原料。它们在全球范围内产生的高额，从水果和蔬菜的工业加工。然而，在经济实际实施中，为工业实施的挑战是多重的，并在本综述论文中彻底讨论，主要是在生物学层面。最重要的酵母细胞厂平台用于先进的生物猎物是目前酿酒酵母的酿酒酵母，但这种酵母物种自然不能自然地分解果胶植物中存在的主要糖，特别是D-半乳糖酸和L-阿拉伯糖。然而，每当可以表达高度有趣的代谢途径时，存在非糖酵母物种（非常规酵母）被认为是有利的替代品，本身吸收更广泛的碳源或对相关生物过程相关的应力具有更高的耐受性。因此，对基于生物质的生物归物的非常规酵母的兴趣正在增加动力。该综述文件专注于富含酵母的含量富含果胶的残留物的储存，该酵母具有巨大代谢多功能性，以便有效地使用其水解产物中存在的碳基材和高稳健性以应对遇到的多重应力。讨论了与分离，选择，糖分解代谢，代谢工程和使用非常规酵母和S.酿酒酵母衍生的生物转化蛋白的生物转化株的主要挑战和进展。综述了使用富含果胶残留物合成的不同酵母合成的增值产物的例子。

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