taxonomic characterization and potential biotechnological applications of yarrowia lipolytica isolated from meat and meat products

Yarrowia lipolytica in Biotechnological Applications

The nonconventional yeast Yarrowia lipolytica has been developed as a versatile and attractive tool for a large variety of biotechnological applications. This yeast has several physiological properties with industrial significance. Y. lipolytica uses hydrophobic substrates such as n-alkanes, oils, fats, and fatty acids as low-cost carbon sources. The yeast is able to produce a set of diverse ad...

Yarrowia lipolytica and Its Multiple Applications in the Biotechnological Industry

Yarrowia lipolytica is a nonpathogenic dimorphic aerobic yeast that stands out due to its ability to grow in hydrophobic environments. This property allowed this yeast to develop an ability to metabolize triglycerides and fatty acids as carbon sources. This feature enables using this species in the bioremediation of environments contaminated with oil spill. In addition, Y. lipolytica has been c...

Biotechnological Potential of Yarrowia lipolytica Grown under Thiamine Limitation

Svetlana V. Kamzolova1*, Maria N. Chiglintseva1,2, Alsu I. Yusupova1, Natalia G. Vinokurova1, Valentina Ya. Lysanskaya1 and Igor G. Morgunov1 G. K. Skryabin Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences, pr-t Nauki 5, Pushchino, RU-142290 Moscow Region, Russia Pushchino Branch of Moscow State University, Microdistrict 'V' 25, Pushchino, RU-142290 Moscow...

Meat and Meat Products

Isolation of Listeria monocytogenes from Meat and Dairy Products

Introduction: This study was intended to determine the presence and distribution of Listeria monocytogenes in various meat and dairy products from Qazvin Province by culture followed by biochemical and morphological assays. The identity of the isolates was further obtained by amplification of prfA gene in bacteria isolates. This gene is a transcriptional activator of virulence gene ex...

The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A Review

Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have ...