Effects of various process parameters on the production of γ-linolenic acid in submerged fermentation

被引：0
|
作者：
Ahmed, Syed U.
Singh, Sudheer K.
Pandey, Ashok
Kanjilal, Sanjit
Prasad, Rachapudi B. N.
机构：
[1] CSIR, Reg Res Lab, Div Biotechnol, Trivandrum 695019, Kerala, India
[2] Indian Inst Chem Technol, Oils & Fats Div, Hyderabad 500007, Andhra Pradesh, India
来源：
FOOD TECHNOLOGY AND BIOTECHNOLOGY | 2006年 / 44卷 / 02期
关键词：
gamma-linolenic acid; submerged fermentation; Mucor sp; process parameters;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Studies were carried out on the fermentative production of gamma-linolenic acid (GLA) using seven strains belonging to Mucorales. An oleaginous fungal strain, isolated from the Western Ghats of Kerala produced GLA at a level of 8 % (by mass), when grown in a complex medium containing glucose as the sole carbon source. Effects of different culture conditions were investigated in shake flasks. Maximum dry biomass and total GLA obtained were 48.4 g/L and 636 mg/L, respectively, in the culture cultivated at 30 degrees C and 200 rpm for 7 days. Among the organic nitrogen sources investigated, yeast extract, and combination of corn steep liquor and baker's yeast in 1:1 ratio were useful for enhancing the GLA production and the effects were comparable.
引用
收藏
页码：283 / 287
页数：5
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