Taxonomic Characterization and Potential Biotechnological Applications of Yarrowia lipolytica Isolated From Meat and Meat Products

Background: some species of yeast such as yarrowia lipolytica produce citric acid, lipases, single-cell oil, etc. y. lipolytica can degrade renewable, low-cost substrates to produce or- ganic acids like citric acid, more efficiently than aspergillus niger, and result in higher product yield and lesser waste production and toxicity. objectives: the aim of this study was to isolate yeast strains with potential for use in bio- technological applications such as production of citric acid and lipase. materials and methods: for yeast strain screening, we isolated 179 yeast strains from meat and meat products that were prepared at the rak and pegah factories in isfahan, iran. dif- ferent media were used for screening of yeast colonies and for analyses of citric acid and lipase production; the production of these metabolites was assayed over time. results: one of the yeast strains isolated from poultry produced 55.5 g/l of citric acid and 12.3 u/ml of lipase. biochemical and molecular tests showed that this strain belonged to the species y. lipolytica. molecular identification was confirmed by dna sequencing, and the strain was named y. lipolytica m7 (genbank accession number, hm011048). conclusions: the results of this study suggest that meat and its products, especially poul- try products, are suitable sources for isolation of yeast strains that produce two biotech- nologically valuable products—citric acid and lipase. the yeast strain y. lipolytica m7 can be used for citric acid production in bioreactor.