Work

The Mechanism of Explosive Foam Formation and Construction of Yarrowia lipolytica Strains with Reduced Foaming Ability

Year: 2025

Type: article

Abstract: During the production of erythritol through Yarrowia lipolytica (Y. lipolytica) fermentation, foam overflow is one of the most common issues. Traditional defoaming methods are inefficient, and excessive use of defoamers can significantly impact extraction efficiency and product quality.This study focuses on the industrial strain SFE167 known for high erythritol production. Through the analysis of key foaming substances and knockout validation, we have identified glucan 1,3-β-glucosidase (GNS) as the key foaming protein for the first time. Based on these findings, we overexpressed protease A (ProA), which has a hydrolytic effect on the foaming protein, in yeast to obtain an antibiotic-free engineered strain SFE167-SC with lower foam characteristics. By studying the enzymatic properties of ProA, we developed the optimal lower foam fermentation process. In pilot-scale fermentation validation, SFE167-SC maintained a high capacity for erythritol synthesis, with a reduction in defoamer consumption by approximately 80%. It is reported that this is currently the industrial strain of Y. lipolytica with the lowest foam production used for erythritol production. The study of explosive foaming in Y. lipolytica not only reduces the production cost of erythritol but also provides a theoretical foundation for foam control in fermentation processes.

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00207