Lipid production by yeasts growing on commercial xylose in submerged cultures with process water being partially replaced by olive mill wastewaters

Six yeast strains belonging to Rhodosporidium toruloides, Lipomyces starkeyi, Rhodotorula glutinis and Cryptococcus curvatus were shake-flask cultured on xylose (initial sugar – S0 =70±10 g/L) under nitrogen-limited conditions. C. curvatus ATCC 20509 and L. starkeyi DSM 70296 were further cultured in media where process waters were partially replaced by the phenol-containing olive-mill wastewaters (OMWs). In flasks with S0≈100 g/L and OMWs added yielding to initial phenolic compounds concentration (PCC0) between 0.0 g/L (blank experiment) and 2.0 g/L, C. curvatus presented maximum total dry cell weight - TDCWmax ≈27 g/L, in all cases. The more the PCC0 increased, the fewer lipids were produced. In OMW-enriched media with PCC0≈1.2 g/L, TDCW=20.9 g/L containing ≈40% w/w of lipids was recorded. In L. starkeyi cultures, when PCC0≈2.0 g/L, TDCW≈25 g/L was synthesized, whereas lipids in TDCW =24-28% w/w, similar to the experiments without OMWs, were recorded. Non-negligible dephenolization and species-dependant decolorization of the wastewater occurred. A batch-bioreactor trial by C. curvatus only with xylose (S0≈110 g/L) was performed, and TDCW=35.1 g/L (lipids in TDCW=41.3% w/w) was produced. Yeast total lipids were composed of oleic and palmitic and to lesser extent linoleic and stearic acids. C. curvatus lipids were mainly composed of non-polar fractions (i.e. triacylglycerols)

The new regularity in human resource management, personalization versus individualism and hybrid management

Περίληψη: Το μέλλον είναι ο συνδυασμός εργασίας από διαφορετικές τοποθεσίες. Η ευελιξία και η δυνατότητα να μοιράζεται ο χρόνος εργασίας στο σπίτι και στον χώρο εργασίας εκτιμάται ιδιαίτερα από τους εργαζομένους. Η πανδημία παρά τις καταστροφικές συνέπειες που είχε, και συνεχίζει να έχει ακόμη και σήμερα στην παγκόσμια κοινωνία, κατάφερε να αναδείξει την συγκεκριμένη χρήσιμη εναλλακτική μέθοδο εργασίας. Μία τόσο σημαντική αλλαγή απαιτεί ιδιαίτερη προσοχή από τους εργοδότες αλλά και τους εργαζομένους, χρειάζεται ανάλυση και μελέτη από διάφορες οπτικές ενώ σχηματίζει πολλαπλά ερωτήματα τα οποία πρέπει να απαντηθούν.Summarization: The future is the combination of working from different locations. More and more researches show that employees prefer hybrid work. The flexibility and ability to share working time at home and in the workplace is highly valued by employees. The pandemic, despite the devastating effects it has had and continues to have even today on global society, has managed to highlight this useful alternative method of work. The trend in this direction had begun even before the pandemic, but now it has become clear that there is a useful tool in the labor sector that gradually defines a new normality, bringing to the "table" of companies opportunities and at the same time risks. Such an important change requires special attention from employers as well as employees needs analysis and study from various perspectives and forms various questions that need to be answered