Efficient production of arachidonic acid of Mortierella sp. by solid-state fermentation using combinatorial medium with spent mushroom substrate

Antimanon, Sompot; Chamkhuy, Warinthon; Sutthiwattanakul, Sarinya; Laoteng, Kobkul

doi:10.1007/s11696-018-0519-2

Cited by 9 publications

(3 citation statements)

References 34 publications

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“…Fatty acid analysis of all fermented bioproducts obtained in this study confirmed the previously described good ability of M. alpina to produce ARA ( Figure 2 , Table 3 ) [ 4 , 20 ]. High ARA yield in the fermented bioproducts obtained after SSF of AF supplemented substrates proves a high potential of applying M. alpina for the biotransformation of AF by-products into high-value ARA-enriched fermented bioproducts.…”

Section: Discussionsupporting

confidence: 87%

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Biotransformation of Animal Fat-By Products into ARA-Enriched Fermented Bioproducts by Solid-State Fermentation of Mortierella alpina

Slaný

Klempová

Shapaval

et al. 2020

JoF

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Solid-state fermentation (SSF) is a powerful fermentation technology for valorizing rest materials and by-products of different origin. Oleaginous Zygomycetes fungi are often used in SSF as an effective cell factory able to valorize a wide range of hydrophilic and hydrophobic substrates and produce lipid-enriched bioproducts. In this study, for the first time, the strain Mortierella alpina was used in SSF for the bioconversion of animal fat by-products into high value fermented bioproducts enriched with arachidonic acid (ARA). Two cereals-based matrixes mixed with four different concentrations of animal fat by-product were evaluated for finding optimal conditions of a fat-based SSF. All obtained fermented bioproducts were found to be enriched with ARA. The highest substrate utilization (25.8%) was reached for cornmeal and it was almost double than for the respective wheat bran samples. Similarly, total fatty acid content in a fermented bioproduct prepared on cornmeal is almost four times higher in contrast to wheat bran-based bioproduct. Although in general the addition of an animal fat by-product caused a gradual cessation of ARA yield in the obtained fermented bioproduct, the content of ARA in fungal biomass was higher. Thus, M. alpina CCF2861 effectively transformed exogenous fatty acids from animal fat substrate to ARA. Maximum yield of 32.1 mg of ARA/g of bioproduct was reached when using cornmeal mixed with 5% (w/w) of an animal fat by-product as substrate. Furthermore, implementation of attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy in characterization of obtained SSF bioproducts was successfully tested as an alternative tool for complex analysis, compared to traditional time-consuming methods.

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Section: Discussionsupporting

confidence: 87%

“…Fungal fermentation is an emerging technology for upgrading different types of by-products [ 4 , 5 ]. A certain group of filamentous fungi can accumulate up to 85% ( w / w ) of triacylglycerols (TAGs) containing high amount of essential PUFAs as a storage material of the cells [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Biotransformation of Animal Fat-By Products into ARA-Enriched Fermented Bioproducts by Solid-State Fermentation of Mortierella alpina

Slaný

Klempová

Shapaval

et al. 2020

JoF

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“…When designing models for the functioning of comparative advantages about agricultural producers, an important place should be given, according to Baldos & Hertel (2015), to the practical results obtained, taking into account the characteristics of the climate, in order to characterize the optimistic and pessimistic results of rational distribution for further research of the global trading system in terms of ensuring improved long-term food security up to 2050 (Antimanon et al, 2018). Various economists propose these features as a scientific and practical solution.…”

Section: Introductionmentioning

confidence: 99%

The Inductiveness of Agricultural Village-Type Cluster Creation in Developing Countries

et al. 2021

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The assessment of emerging risks is substantial risk in implementing and creating various types of clusters used in the agricultural sector of the economy. In this regard, the goal is to develop practical measures to ensure the creation of a cluster of an agricultural settlement at the regional level, taking into account various types of risk that directly affect its creation and development. The study revealed that within the framework of the policy of substitution for domestic production and marketing of agricultural products during the formation of a cluster, it would allow combining more into a standard established system from production, processing to the sale of finished agricultural products both at the local level and at the federal level. This approach will significantly harmonize the interests of all participants of the agroindustry, as well as significantly simplify and expand access to external export markets, thereby reducing the cost of marketing research. At the same time, clustering will increase the overall economic impact on individual farmers, which will have a more significant impact on the development of non-resource zonal territories employed to produce agricultural products. Therefore, it will affect the increase in jobs in small villages.JEL Classification: F63, O13, Q18How to Cite:Petrova, L. I., Glubokova, N. Y., Akhmadeev, R. G., Bykanova, O. A., Artemova, E. I., & Gabdulkhakov, R. B. (2021). The Inductiveness of Agricultural Village-Type Cluster Creation in Developing Countries. Etikonomi, 20(2), xx– xx. https://doi.org/10.15408/etk.v20i2.22014

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Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina

Ferreira

Fernandes

Perés

et al. 2021

Biotechnology Progress

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Polyunsaturated fatty acids (PUFAs) are essential in healthy diets and their production is extremely important. Natural sources of PUFAs includes animal and aquatic products such as marine fish oil, however there are several limitations such as the decrease of fish stocks throughout the world. Thus, microbial oils are a preferable source of PUFAs. Herein, it was studied the production of PUFAs by Mortierella alpina under solid-state fermentation (SSF) using polyurethane foam as inert substrate and synthetic medium or lignocellulosic hydrolysate as source of C, N, and other nutrients. Several parameters of fermentation conditions were evaluated as carbon source, inductors addition, ratio C/N and temperature. The highest amount of total PUFAs per mass of solid (535.41 ± 24.12 mg/g), linoleic acid (129.66 ± 5.84 mg/g), and α-linoleic acid (401.93 ± 18.10 mg/g) were produced when the culture medium contained 20 g/L glucose, 10% (w/v) linseed oil, the C/N ratio was adjusted to 25 and the incubation temperature was 25 C for 3 days decreasing to 16 C on the remaining 4 days of fermentation. In addition, a hemicellulosic hydrolysate can be used as low-cost substrate to produce PUFAs, although the production was lower than the achieved with synthetic medium. SSF showed an interesting technology for microbial PUFAs production.Polyunsaturated fatty acids (PUFAs) are essential compounds that can be found in fish, vegetal oil, flax seeds, walnuts, and some types of vegetables. 1 PUFAs play an important role in the diet due to health benefits, specially the ω-3 class such as eicosapentaenoic acid (EPA or C20:5n-3), α-linolenic acid (ALA or C18:3n-3) and docosahexaenoic acid (DHA or C22:6n-3) and of the ω-6 class, like arachidonic acid (ARA or C20:4n-6), γ-linoleic acid (GLA or C18:3n-6), linoleic acid (LA or C18:2n-6), and conjugated linolenic acid (CLA). 2 They are structural components of the membrane phospholipids and precursors of the eicosanoids (hormone-like substances that influence the immune, cardiovascular and central nervous systems, such as prostaglandins, thromboxanes, and leukotrienes). Furthermore, PUFAs are present in the cerebral cortex, retina and are components of immunocompetent cells like neutrophils and monocytes. In humans PUFAs are not synthesized in sufficient amounts within the body, so they should be ingested from food sources. 3,4 In the food industry, lipids rich in PUFAs are highly demanded and used as food additives to improve and/or supplement the fatty acid composition of specific foods such as infant food.Other sources of PUFAs are based on microbial fermentation processes. The accumulation of PUFAs by microorganisms has various advantages compared with animal or plant sources, because it is independent from location, climate and season, does not require the use of arable land and microorganisms can be cultivated in various types

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Efficient production of arachidonic acid of Mortierella sp. by solid-state fermentation using combinatorial medium with spent mushroom substrate

Cited by 9 publications

References 34 publications

Biotransformation of Animal Fat-By Products into ARA-Enriched Fermented Bioproducts by Solid-State Fermentation of Mortierella alpina

Biotransformation of Animal Fat-By Products into ARA-Enriched Fermented Bioproducts by Solid-State Fermentation of Mortierella alpina

The Inductiveness of Agricultural Village-Type Cluster Creation in Developing Countries

Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina

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