Yeast from Poland: Tiny Microbes with Big Potential

In Poland, scientists made an intriguing discovery: tiny red yeasts capable of breaking down fats. They tested 130 different types of these yeasts, and 12 stood out for their exceptional fat-breaking abilities. All of these special yeasts belong to the same family, Rhodotorula.

The Champion Yeast: Rhodotorula babjevae A-110

Among the 12, Rhodotorula babjevae A-110 was the most effective at producing enzymes that break down fats. When grown in small flasks, it produced 39.11 to 50.35 units of these enzymes per milliliter.

However, when cultivated in a bioreactor, its production skyrocketed. After just 48 hours, it yielded 137.25 units per milliliter. The yeast thrived on sunflower oil as a growth medium.

Optimal Conditions for Enzyme Activity

The enzymes worked best in slightly basic conditions, with a pH of 7.5 to 8.0, and at a temperature of 37°C. These enzymes were remarkably resilient, enduring temperatures up to 40°C. However, butanol, a type of alcohol, could completely disable them.

Boosting Enzyme Production

By adding a special salt to the yeast's growth liquid, scientists extracted even more enzymes. The final yield was 352.52 units per milliliter, 2.5 times more than before.

Potential Applications

This discovery highlights the potential usefulness of these tiny yeasts. Their enzymes could be applied in various industries, from biodiesel production to waste management. However, further research is needed to fully understand and harness their capabilities.