Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy

Cheese whey is the major by-product of the dairy industry, and its disposal constitutes an environmental concern. The production of cheese whey has been increasing, with 190 million tonnes per year being produced nowadays. Therefore, it is emergent to consider different routes for cheese whey utiliz...

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Autores principales:	Patrícia Carvalho, Carlos Costa, Sara Baptista, Lucília Domingues
Formato:	article
Lenguaje:	EN
Publicado:	Green Wave Publishing of Canada 2021
Materias:	cheese whey yeast fermentation metabolic engineering ethanol renewable carbon sources Fuel TP315-360 Energy industries. Energy policy. Fuel trade HD9502-9502.5
Acceso en línea:	https://doaj.org/article/bd3f959c3a2d49c4914a8cf647b83d7f
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spelling	oai:doaj.org-article:bd3f959c3a2d49c4914a8cf647b83d7f2021-11-30T13:24:53ZYeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy2292-878210.18331/BRJ2021.8.4.4https://doaj.org/article/bd3f959c3a2d49c4914a8cf647b83d7f2021-12-01T00:00:00Zhttps://www.biofueljournal.com/article_140774_965a82a7992c5565780370c8bdc4297a.pdfhttps://doaj.org/toc/2292-8782Cheese whey is the major by-product of the dairy industry, and its disposal constitutes an environmental concern. The production of cheese whey has been increasing, with 190 million tonnes per year being produced nowadays. Therefore, it is emergent to consider different routes for cheese whey utilization. The great nutritional value of cheese whey turns it into an attractive substrate for biotechnological applications. Currently, cheese whey processing includes a protein fractionating step that originates the permeate, a lactose-reach stream further used for valorisation. In the last decades, yeast fermentation has brought several advances to the search for biorefinery alternatives. From the plethora of value-added products that can be obtained from cheese whey, ethanol is the most extensively explored since it is the alternative biofuel most used worldwide. Thus, this review focuses on the different strategies for ethanol production from cheese whey using yeasts as promising biological systems, including its integration in lignocellulosic biorefineries. These valorisation routes encompass the improvement of the fermentation process as well as metabolic engineering techniques for the introduction of heterologous pathways, resorting mainly to Kluyveromyces sp. and Saccharomyces cerevisiae strains. The solutions and challenges of the several strategies will be unveiled and explored in this review.Patrícia CarvalhoCarlos CostaSara BaptistaLucília DominguesGreen Wave Publishing of Canadaarticlecheese wheyyeast fermentationmetabolic engineeringethanolrenewable carbon sourcesFuelTP315-360Energy industries. Energy policy. Fuel tradeHD9502-9502.5ENBiofuel Research Journal, Vol 8, Iss 4, Pp 1529-1549 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cheese whey yeast fermentation metabolic engineering ethanol renewable carbon sources Fuel TP315-360 Energy industries. Energy policy. Fuel trade HD9502-9502.5
spellingShingle	cheese whey yeast fermentation metabolic engineering ethanol renewable carbon sources Fuel TP315-360 Energy industries. Energy policy. Fuel trade HD9502-9502.5 Patrícia Carvalho Carlos Costa Sara Baptista Lucília Domingues Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy
description	Cheese whey is the major by-product of the dairy industry, and its disposal constitutes an environmental concern. The production of cheese whey has been increasing, with 190 million tonnes per year being produced nowadays. Therefore, it is emergent to consider different routes for cheese whey utilization. The great nutritional value of cheese whey turns it into an attractive substrate for biotechnological applications. Currently, cheese whey processing includes a protein fractionating step that originates the permeate, a lactose-reach stream further used for valorisation. In the last decades, yeast fermentation has brought several advances to the search for biorefinery alternatives. From the plethora of value-added products that can be obtained from cheese whey, ethanol is the most extensively explored since it is the alternative biofuel most used worldwide. Thus, this review focuses on the different strategies for ethanol production from cheese whey using yeasts as promising biological systems, including its integration in lignocellulosic biorefineries. These valorisation routes encompass the improvement of the fermentation process as well as metabolic engineering techniques for the introduction of heterologous pathways, resorting mainly to Kluyveromyces sp. and Saccharomyces cerevisiae strains. The solutions and challenges of the several strategies will be unveiled and explored in this review.
format	article
author	Patrícia Carvalho Carlos Costa Sara Baptista Lucília Domingues
author_facet	Patrícia Carvalho Carlos Costa Sara Baptista Lucília Domingues
author_sort	Patrícia Carvalho
title	Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy
title_short	Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy
title_full	Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy
title_fullStr	Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy
title_full_unstemmed	Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy
title_sort	yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy
publisher	Green Wave Publishing of Canada
publishDate	2021
url	https://doaj.org/article/bd3f959c3a2d49c4914a8cf647b83d7f
work_keys_str_mv	AT patriciacarvalho yeastcellfactoriesforsustainablewheytoethanolvalorisationtowardsacirculareconomy AT carloscosta yeastcellfactoriesforsustainablewheytoethanolvalorisationtowardsacirculareconomy AT sarabaptista yeastcellfactoriesforsustainablewheytoethanolvalorisationtowardsacirculareconomy AT luciliadomingues yeastcellfactoriesforsustainablewheytoethanolvalorisationtowardsacirculareconomy
_version_	1718406587613184000

Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy

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