Valorization of by-products from vegetable oil industries: Enzymes production by Yarrowia lipolytica through solid state fermentation

Vegetable oil extraction generates high amounts of by-products, which are designated as cakes. Since the current strategies employed for cakes' reuse linked with some drawbacks, identification alternative approaches to decrease environmental impact and promote a circular economy is vital importance. In general, these materials characterized by fiber content, making them suitable be in solid state fermentation (SSF). Filamentous fungi have been microorganisms mostly applied SSF yeasts were less extent. present work, three by-products from olive, sunflower, rapeseed oils used substrates lipase protease production Yarrowia lipolytica W29. Oil cakes mixtures composition was optimized each enzyme using simplex-centroid design experiments. A 50% (w/w) mixture olive cake (OC) sunflower (SC) led highest production, while combination most maximum production. Both enzymes produced at levels short period 48 h. This work demonstrated that Y. W29 can modulated different combinations substrate mixture. Additionally, potential vegetable industries processes also demonstrated, showing their valorization.