INVESTIGADORES
MENZELLA Hugo Gabriel
congresos y reuniones científicas
Título:
Enzymes for vegetable oil degumming
Autor/es:
CERMINATI, SEBASTIAN; MARCHISIO, FIORELA; HAILS, GUILLERMO; PAOLETTI, LUCIANA; VAL, DIEGO; AGUIRRE, ANDRES; PEIRU, SALVADOR; MENZELLA, HUGO; CASTELLI, MAR√ćA EUGENIA
Lugar:
Pisa
Reunión:
Congreso; Genetics of Industrial Microorganisms; 2019
Resumen:
Crude vegetable oils are a complex mix of triglycerides, phospholipids, sterols,glycolipids, free fatty acids, metallic traces and other minor compounds. Oildegumming (or phospholipid removal) is the first step in the industrial process of oilrefining and is the one having the major associated losses. Traditionally, physical andchemical methods have been used. More recently, enzymatic degumming has beenadopted by many industries, with several advantages over the formers. Enzymaticdegumming reduces the gums volume and generates products that are more easilyremoved by centrifugation, increasing the overall yield, with a significant economicbenefit for industry.Our group has developed an enzymatic mixture of two phospholipases C (PC-PLC,PI-PLC) and a lisoacyltransferase GCAT (L-GCAT) that can be employed in theconditions currently used in industry for the treatment of crude oil, efficientlyhydrolyzing phospholipids in oil. Each of these enzymes is obtained by heterologousproduction in fed-batch fermentation processes using different microbial hosts, E colifor Pi-PLC and L-GCAT and Pichia pastoris for PC-PLC.In this work, the optimization of the Pichia pastoris fermentation process to obtainPC-PLC is described. We optimized the culture medium composition, the adaptationphase length and the feeding strategy. We finally established that a continuousstrategy using a protease deficient strain is the best option, with remarkably highproductivity. This optimized fermentation strategy together with an efficientdownstream processing provides a manufacturing alternative for the cost effectiveproduction of the enzyme.