Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds

Abstract

Fishery processing industries generate large amounts of by-products. These by-products come from fish heads, skin, bones, thorns, and viscera. The disposal of these wastes represents an increasing environmental and health problem. Nowadays, there is a growing interest in how to utilize fish materials that are not used for human consumption. Among the different solutions proposed, the use of proteolytic and lipolytic microorganisms represents a green solution for waste valorization. In this work, first we screened several conventional and non-conventional microorganisms for their proteolytic and lipolytic functions. Then, the most promising strains (Yarrowia lipolytica YL2, Y. lipolytica YL4, Bacillus amyloliquefaciens B5M and B. subtilis B5C) were tested on a fish waste-based solution. After 72 h incubation at room temperature, the supernatants obtained using the strains of Y. lipolytica showed the highest degree of hydrolysis (10.03 and 11.80%, respectively, for YL2 and YL4), the strongest antioxidant activity (86.4% in DPPH assay for YL2) and the highest formation of aldehydes (above 50% of the total volatile compounds detected). Hydrolysates of fish waste obtained with Y. lipolytica may be reused in feed and food formulations for their functional and flavoring characteristics.