Application of the yeast Yarrowia lipolytica for food additives production

[Excerpt] Introduction: Yarrowia lipolytica is a nonconventional, aerobic and dimorphic yeast with many biotechnological applications due to the wide range of substrates that can use as carbon source and the ability to produce a large variety of metabolites with industrial interest. It can usually be found in environments containing hydrophobic substrates, such as alkanes and fats. It can also be isolated from cheeses, yoghurts, kefir, soy sauce, meat and shrimp salads. Y. lipolytica has been proved to be a robust cell for the biotechnological production of compounds that can be used as additives in food industry, such as organic acids (citric acid), enzymes (such as proteases and lipases), biosurfactants, sweeteners (such as erythritol and mannitol), and aroma and fragrances compounds. [...]We would like to thank the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469 unit and through the bilateral cooperation project FCT/NKFIH 2017/2018, COMPETE 2020 (POCI-01-0145-FEDER-006684) and BiotecNorte operation (NORTE-01-0145-FEDER000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.