INFORM October 2025

36 • inform October 2025, Vol. 36 (9)

highest xylose consumption (48 %). The fatty acid composition of all groups mainly consists of long-chain fatty acids of 16 and 18 carbons. These results supported for the utilization of sugarcane bagasse hydrolysate as a cost-effective alternative carbon source. Biotechnological valorization of yeast strains for lipids and carotenoids production from renewable resources de Castro, A. T., et al. , Biocatalysis and Agricultural Biotechnology , 64, 103499, 2025. https://doi.org/10.1016/j.bcab.2025.103499 This study aimed to select yeast strains from the Agr icultural Microbiology Culture Collection (CCMA) to produce lipids and/or carotenoids using crude glycerol and sugarcane molasses as alternative carbon sources. Among the selected strains, nine exhibited oleaginous characteristics, with Torulaspora maleeae (CCMA 0039) reaching the highest accumulation of lipid content (77.7%) in the glucose medium. Notably, the Exophiala spinifera (CCMA, 2073) strain exhibited 35% lipid accumulation in glycerol pure. Furthermore, Rhodotorula dairenensis (CCMA 945), Rhodotorula mucilaginosa (CCMA 0156), Rhodosporidium toruloides (CCMA, 2032) and Cystofilobasidium ferigula (CCMA 1623) were identified as carotenogenic. Crude glycerol has proven to be the most effective medium for lipogenesis and caroteno genesis, also expressing diversity in fatty acid profiles, with C. ferigula demonstrating promise in the coproduction of lipids and carotenoids, achieving 41.88% lipid accumulation and 2.76 μg/ mL of total carotenoids. These findings highlight the potential for utilizing industrial by-products for the sustainable production of important metabolites, paving the way for their integration into industrial bioprocesses. Response surface methodology and repeated-batch fermentation strategies for enhancing lipid production from marine oleaginous Candida parapsilosis Y19 using orange peel waste Matouk, A.M., et al. , Microbial Cell Factories , 24, 16, 2025. https://doi.org/10.1186/s12934-024-02635-3 Oleaginous yeasts are considered promising sources for lipid production due to their ability to accumulate high levels of lipids under appropriate growth conditions. The current study aimed to isolate and identify oleaginous yeasts having superior abil ity to accumulate high quantities of lipids; and enhancing lipid production using response surface methodology and repeat ed-batch fermentation. Results revealed that, twenty marine ole

aginous yeasts were isolated, and the most potent lipid producer isolate was Candida parapsilosis Y19 according to qualitative screening test using Nile-red dye. Orange peels was used as substrate where C. parapsilosis Y19 produced 1.14 g/l lipids at 23.0% in batch fermentation. To enhance the lipid production, statistical optimization using Taguchi design through Response surface methodology was carried out. Total lipids were increased to 2.46 g/l and lipid content increased to 30.7% under optimal conditions of: orange peel 75 g/l, peptone 7 g/l, yeast extract 5 g/l, inoculum size 2% ( v/v ), pH 5 and incubation period 6 d. Furthermore, repeated-batch fermentation of C. parapsilosis Y19 enhanced lipid production where total lipids increased at 4.19 folds (4.78 g/l) compared to batch culture (before optimization). Also, the lipid content was increased at 1.7 folds (39.1%) compared to batch culture (before optimization). Fatty acid profile of the produced lipid using repeated-batch fermentation includes unsaturated fatty acids (USFAs) at 74.8% and saturated fatty acids (SFAs) at 25.1%. Additionally, in repeated-batch fermentation, the major fatty acid was oleic acid at 45.0%; followed by linoleic acid at 26.0%. In conclusion, C. parapsilosis Y19 is considered a promising strain for lipid production. Also, both statistical optimizations using RSM and repeated-batch fermentation are efficient methods for lipid production from C. parapsilosis Y19. Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans Zhao, S., et al. , Food Chemistry , 490, 145097, 2025. https://doi.org/10.1016/j.foodchem.2025.145097 Two unique oleaginous strains, Sporidiobolus pararo seus and Rhodotorula mucilaginosa , were identified during soy sauce fermentation. Both strains demonstrated robust growth under extreme conditions (15 % NaCl, pH 5, 3 % ethanol). Lipidomics revealed 689 and 678 lipid species in S. pararo seus and R. mucilaginosa , with 671 shared components. Among the common components, Triglyceride (TG, 180 species), Diglyceride (DG, 72 species), and Ceramides (Cer, 52 species) were signifi cantly enriched, directly participating in the biosynthesis of charac teristic aroma substances by releasing fatty acids with chain lengths of C14-C18. GC–MS analysis showed 1.25- and 1.20-fold increases in long-chain fatty acid esters compared to traditional fermenta tion. These esters contributed to fat flavor formation and enrich ment in defatted soybean sauce fermentation. The findings provide a theoretical basis for developing tailored strains to regulate lip id-derived aroma profiles in fermented soybean products.