Pub Date : 2026-01-22DOI: 10.1007/s00253-025-13684-y
Rui Han, Melanie Baudrexl, Oliver Frank, Christina Ludwig, Oksana V. Berezina, Sergey V. Rykov, Wolfgang Liebl
Xanthan gum, a natural heteropolysaccharide produced by Xanthomonas species, has many biotechnological applications across industries due to its unique rheological properties. Expanding its utility requires specific enzymes capable of targeted xanthan modification or degradation. In this study, a novel bacterial strain, isolated from a spoiled xanthan sample and identified as Paenibacillus taichungensis I5, was shown to degrade xanthan using a plate screening assay with Congo red. Activity tests of crude enzyme in culture supernatant demonstrated the secretion of xanthan-degrading enzymes. Genome and proteome analyses suggest a chromosomal xanthan utilization locus encoding a suite of enzymes, including a xanthanase (Pt_XanGH9), two xanthan lyases (Pt_XanPL8a and Pt_XanPL8b), two unsaturated glucuronidases, two α-mannosidases, as well as transport and regulator proteins. Functional characterization through recombinant protein expression and enzyme assays confirmed the functions of Pt_XanGH9, Pt_XanPL8a and Pt_XanPL8b on native xanthan and xanthan-derived oligosaccharides. The polysaccharide degradation products released by these enzymes were identified via LC–MS analysis and suggested two xanthan lyases with divergent cleavage preferences. In contrast to Pt_XanPL8a, Pt_XanPL8b is synthesized with an N-terminal signal peptide, yet both lyases were detected in cell-free supernatant during growth on xanthan. Based on the composition of the xanthan utilization gene cluster and preliminary enzyme characteristics, a working model for xanthan utilization by P. taichungensis I5 is proposed. Reaching a better understanding of bacterial xanthan degrading pathways and the enzymes involved may help to develop modified xanthan derivatives and xanthan degrading enzymes that align with the specific demands of various industrial process.
• The genome of P. taichungensis I5 encodes a xanthan utilization locus.
• P. taichungensis I5 employs a twin lyase-dependent xanthan utilization system.
• The two xanthan lyases differ in cellular localization and in cleavage specificity.
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Pub Date : 2026-01-20DOI: 10.1007/s00253-025-13680-2
Silvia Donzella, Diego Romano, Francesco Molinari, Sebastián Bermúdez Puga, Ricardo Pinheiro de Souza Oliveira, Concetta Compagno
In recent years, the biotechnological production of carotenoids and lipids by yeasts emerges as a valuable strategy at the industrial level, also fitting the circular economy pillars when agri-food waste can be used as the main components of the culture media. In this study, bioprocesses employing red yeasts were developed using cost-effective agri-industrial residues, such as soy okara (a soybean industry byproduct). This low-cost substrate was investigated as a source of carbohydrates and essential nutrients, with its enzymatic pre-treatment optimized to create a balanced and efficient fermentation medium. The screening of a collection of red oleaginous yeasts identified Rhodotorula paludigena CBS 6565 and Rhodotorula diobovata CBS 324 as promising strains capable of efficiently producing both lipids and uncommon carotenoids. These two strains were cultivated in a lignocellulose hydrolysate-based medium supplemented with urea, validating the promising results of the screening. Urea, a cost-effective nitrogen source, was found to enhance carotenoid production compared to ammonium sulfate. Finally, soy okara was used as the fermentation medium for Rhodotorula paludigena CBS 6565. Soy okara underwent optimized enzymatic hydrolysis to maximize fermentable sugar release, while the addition of waste cooking oil and syrup from candied fruit processing significantly boosted carotenoid production, reaching 262.4 mg/L in 90 h. Among these, β-carotene and torularhodin contributed 140 mg/L and 72.5 mg/L, respectively. Furthermore, the yeast cells accumulated lipids, constituting 56% of their dry weight, with a final concentration of 18 g/L. Overall, this study underscores the synergy between agri-food waste valorization and the sustainable production of yeast biomass enriched in carotenoids and lipids, offering a versatile and high-value resource for various industrial applications.
• β-carotene, torulene, and torularhodin levels are highly strain-dependent in yeasts
• R. paludigena CBS 6565 achieved high carotenoid–lipid co-production yields
• Fed-batch with multiple agri-food residues enabled a sustainable bioprocess design
近年来,酵母生物技术生产类胡萝卜素和脂类在工业层面成为一种有价值的战略,也适合循环经济支柱,当农业食品垃圾可以用作培养基的主要成分时。在这项研究中,利用具有成本效益的农业工业残留物,如大豆豆渣(大豆工业副产品)开发了利用红色酵母的生物工艺。这种低成本的底物被研究作为碳水化合物和必需营养素的来源,其酶预处理优化,以创造一个平衡和高效的发酵培养基。通过对红色产油酵母的筛选,鉴定出paludigena Rhodotorula CBS 6565和diobovata Rhodotorula CBS 324是有潜力的菌株,能够有效地生产脂质和罕见的类胡萝卜素。这两株菌株在木质纤维素水解物为基础的培养基中添加尿素进行培养,验证了筛选的良好结果。与硫酸铵相比,尿素是一种具有成本效益的氮源,可以提高类胡萝卜素的产量。最后,以大豆豆渣为发酵培养基,培养帕鲁迪加红酵母CBS 6565。对大豆大豆进行酶解优化,最大限度地释放可发酵糖,而添加废食用油和果糖糖浆显著提高了类胡萝卜素的产量,在90 h内达到262.4 mg/L,其中β-胡萝卜素和托鲁霍丁分别贡献了140 mg/L和72.5 mg/L。此外,酵母细胞积累的脂质占其干重的56%,最终浓度为18 g/L。总的来说,这项研究强调了农业食品垃圾增值与富含类胡萝卜素和脂质的酵母生物质可持续生产之间的协同作用,为各种工业应用提供了一种多功能和高价值的资源。•酵母中β-胡萝卜素、托鲁烯和托鲁霍丁的水平高度依赖于菌株•R. paludigena CBS 6565实现了高的类胡萝卜素-脂质联合生产产量•多种农业食品残留物的饲料批次实现了可持续的生物工艺设计。
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Pub Date : 2026-01-20DOI: 10.1007/s00253-025-13696-8
P. W. Baker, R. Bragança, A. J. Lloyd, A. Charlton
Global mushroom production exceeds 45 million tonnes, involving growth on a lignocellulosic substrate. More than 70% of these mushrooms are considered wild mushrooms that are grown on a lignocellulose substrate. At the end of the growth cycle, the remaining spent mushroom substrate (SMS) is considered waste with little value and is often discarded. The limited information available on the fibre content remaining in SMS indicates that different white-rot fungi can result in significant differences in the hemicellulose and lignin content, which in turn may impact the second fermentation step. Secondary fermentation has found uses in the production of biofuels, as a preserved ruminant feed, for enzyme production, in the formation of microbial compounds, and as an amended fertiliser. Finally, achieving secondary fermentation of SMS could involve the development and use of larger-scale solid-state fermentation. This review article has shown that research into secondary fermentation of SMS has been a relatively new field occurring over the past 14 years.