Optimization of gamma-decalactone production by a mutant strain of Yarrowia lipolytica via Taguchi method of experimental design

Lactones are widely used in the food industry due to their special flavor. Gamma-decalactone has a very distinctive peach aroma and is the most important lactone in the food industry. The wild-type strains of yeast Yarrowia lipolytica is capable of converting castor oil and ricinoleic acid (the main constituent of castor oil) into gamma-decalactone. The present study aims to optimize the production of gammadecalactone via the Taguchi method by Y. lipolytica mutant strain U6 which this strain can produce lipase up to ten times more than the wild-type strain. The Taguchi method of experimental design for four factors of carbon source, peptone, yeast extract, and pH included 16 experimental arrays. The optimal values for castor oil, peptone, yeast extract and pH were 40, 9, 6, and 6, respectively. In these conditions, the amount of produced gamma-decalactone is on average 100 mg /L which shows a 15% increase in production compared to non-optimal conditions. Based on the obtained results, the Taguchi method of experimental design can optimize gamma-decalactone production by Y. lipolytica mutant strain U6. The results of this study revealed the appropriate potential of this strain for further studies and industrial-scale production of gamma-decalactone.