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Yeast Yarrowia lipolytica as a biofactory for the production of lactone-type aroma gamma-decalactone using castor oil as substrate

Wadie Nabil Abdo AL Mualad, Doria Naila Bouchedja, Abderrahmen Selmania, Ramzi Maadadi, Assia Ikhlef, Zahia Kabouche, Lamia Elmechta, and Abdelgani Boudjellal

Institut de La Nutrition de L’Alimentation Et Des Technologies Agro-Alimentaires (INATAA), Biotechnology and Food Quality Laboratory (BioQual), Frères Mentouri University-Constantine 1, Constantine, Algeria



Received: 17 May 2022  Accepted: 15 August 2022


The Gamma-decalactone (γ-DL) molecule that gives foods the certified natural peach flavor can be produced by microbial biotechnology. This method, validated and approved by the US-Food and Drug Administration, has occupied an important place in research in recent years, due to the growing interest of consumers and industry in natural products. In the current study, we were interested in investigating the potential of yeast Y. lipolytica L2 KF156787 with its ability to produce γ- -decalactone by biotransformation of castor oil through batch cultivation in flasks and a bioreactor. The strain showed a high ability to hydrolyze the carbon substrate and to grow in the fermentation medium. Meanwhile, the cells changed their morphological properties from the yeast-like shape to pseudo-mycelial and mycelial and tended to aggregate cells, suggesting its feasibility and suitability for biotransformation processes. On the same boat, the strain was able to accumulate flavor compound (γ-DL) in the biotransformation medium with an intense oily-peachy aroma in the amount of about 460 mg L(−1) extracted after 5 days of cultivation, making the Y. lipolytica L2 KF156787 strain valuable from a nutritional point of view. Strain L2 KF156787 can be used as a source for natural aroma γ-DL production as well as industrial-scale continuous production development of this flavor compound.

Graphical abstract

Keywords: Biotechnology; Yarrowia lipolytica; Batch Fermentation; Biotransformation; Fruity flavor; Extraction-Identification

Full paper is available at

DOI: 10.1007/s11696-022-02435-2


Chemical Papers 76 (12) 7715–7728 (2022)

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