{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:39:24Z","timestamp":1790037564399,"version":"4.0.1"},"reference-count":43,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,10,29]],"date-time":"2025-10-29T00:00:00Z","timestamp":1761696000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Ethanol stress profoundly affects yeast metabolism, yet its integrated impact on lipase activity and lipid remodeling in Yarrowia lipolytica remains unexplored. Here, we investigated, for the first time, the combined effects of ethanol-induced stress on lipase production and fatty acid profiles in Y. lipolytica cultivated on two hydrophobic substrates: olive mill wastewater (OMW) and Waste Frying Oil (WFO). Ethanol was applied at increasing concentrations (3%, 5%, and 7% v\/v), and the physiological responses were monitored over time (48, 72, and 96 h). Our results reveal a substrate-dependent and dose-dependent response to ethanol. Lipase activity was significantly enhanced at 5% ethanol, reaching 0.55 \u00b1 0.11 U\/mL in the OMW medium after 48 h. In comparison, mild stress (3%) induced the de novo synthesis of C20:1 (eicosenoic acid) and C20:2 (eicosadienoic acid), indicating reprogramming of lipid biosynthetic pathways. Oxidative stability, assessed by pressurized differential scanning calorimetry (PDSC), markedly improved in OMW-derived lipids, with \u03c4on increasing from 30.48 \u00b1 0.80 to 47.07 \u00b1 3.92 min and \u03c4max from 35.73 \u00b1 0.62 to 54.04 \u00b1 1.99 min under 3% ethanol. Conversely, WFO-derived samples exhibited lower oxidative stability and less pronounced changes in lipid composition. These findings demonstrate that Y. lipolytica adapts its lipid metabolism differently depending on the substrate, and that controlled ethanol exposure can enhance both lipase secretion and lipid oxidative resistance, underscoring its potential as a robust biocatalyst for sustainable biorefineries and the valorization of agro-food oil wastes.<\/jats:p>","DOI":"10.3390\/foods14213696","type":"journal-article","created":{"date-parts":[[2025,10,30]],"date-time":"2025-10-30T00:50:19Z","timestamp":1761785419000},"page":"3696","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Impact of Ethanol Stress on Yarrowia lipolytica for Sustainable Bioconversion of Agro-Food Oil Wastes into Lipases and Lipids"],"prefix":"10.3390","volume":"14","author":[{"given":"Amina","family":"Laribi","sequence":"first","affiliation":[{"name":"Laboratory of Food Sciences, Formulation, Innovation, Valorization & Artificial Intelligence (SAFIVIA), Biomass Production Modeling & Enzyme Valorization Team, Institute of Nutrition and Agri-Food Technologies (INATAA), University of Constantine 1\u2014Fr\u00e8res Mentouri (UFMC1), Route de A\u00efn El Bey, Constantine 25000, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7852-3624","authenticated-orcid":false,"given":"Joanna","family":"Bry\u015b","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Str., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abderrahmane","family":"Selmania","sequence":"additional","affiliation":[{"name":"Biotechnology Research Center (CRBt), Nouvelle Ville Ali Mendjeli, Constantine 25000, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Assia","family":"Ikhlef","sequence":"additional","affiliation":[{"name":"Biotechnology Research Center (CRBt), Nouvelle Ville Ali Mendjeli, Constantine 25000, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Insaf","family":"Bta\u00efche","sequence":"additional","affiliation":[{"name":"Laboratory of Mycology, Biotechnology and Microbial Activity, Faculty of Natural and Life Sciences, University of Constantine 1\u2014Fr\u00e8res Mentouri (UFMC1), Route de A\u00efn El Bey, Constantine 25000, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdelghani","family":"Mouzai","sequence":"additional","affiliation":[{"name":"Laboratory of Agri-Food Engineering, Food Process Engineering (GENIAL), Biodiversity and Agro-Environment Team, University of Constantine 1\u2014Fr\u00e8res Mentouri (UFMC1), Route de A\u00efn El Bey, Constantine 25000, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6344-8695","authenticated-orcid":false,"given":"Bart\u0142omiej","family":"Zieniuk","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Str., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5623-4821","authenticated-orcid":false,"given":"Doria Naila","family":"Bouchedja","sequence":"additional","affiliation":[{"name":"Laboratory of Food Sciences, Formulation, Innovation, Valorization & Artificial Intelligence (SAFIVIA), Biomass Production Modeling & Enzyme Valorization Team, Institute of Nutrition and Agri-Food Technologies (INATAA), University of Constantine 1\u2014Fr\u00e8res Mentouri (UFMC1), Route de A\u00efn El Bey, Constantine 25000, Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Gong, G., Wu, B., Liu, L., Li, J., and He, M. 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