Evaluation of the effect of process variables on the fatty acid profile of single cell oil produced by Mortierella using solid-state fermentation

Asadi, Seyedeh Zeinab; Nikoopour, Houshang; Bakhoda, Hossein

doi:10.3109/07388551.2013.804805

Cited by 25 publications

(15 citation statements)

References 61 publications

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“…On the other hand, Massarolo et al [4] reported that after 84 h of RB fermentation using R. oryzae, a decrease in oleic acid and an increase in linoleic acid was observed. The differences in the FA profiles or contents after SSF of rice bran described by several authors depend on the culture conditions (e.g., fermentation media, the addition of supplements, submerged or solid fermentation) or are due to the differences concerning the fungal species, their physiology, and/or the metabolic processes during the SSF, and, as was mentioned before, the lipid extraction conditions [3,8,13,22,28]. On the other hand, significant differences in the FA profiles and contents were identified between P. sapidus biomass used as reference fungus information and the fermented rice bran (FRB) or the unfermented RB (control substrate).…”

Section: Effects Of the Ssf On The Fatty Acid Composition Of Rice Branmentioning

confidence: 95%

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

et al. 2019

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Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

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Section: Effects Of the Ssf On The Fatty Acid Composition Of Rice Branmentioning

confidence: 95%

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

et al. 2019

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“…High amounts of cellular lipids are produced by microorganisms belonging to the genera Cryptococcus, Cunninghamella , and Mortierella . The genus Mortierella is capable to produce SCO with a unique composition, containing high amounts of PUFAs (Asadi et al, 2015 ). M. alpina is used in an industrial process for the production of arachidonic acid (ARA, 20:4, ω-6) for food supplementation by DSM (Béligon et al, 2016 ).…”

Section: Microorganisms For Sco Productionmentioning

confidence: 99%

“…In general the advantages of SSF are a higher productivity, the possibility to use low cost media, reduced energy, and waste water costs. The disadvantages are for example difficulties in scale-up, in the control of process parameters and increasing cost for product recovery (Couto and Sanromán, 2006 ; Asadi et al, 2015 ).…”

Section: Processes For the Microbial Production Of Scomentioning

confidence: 99%

“…As aforementioned, isolates of the genus Mortierella are excellent producers of SCO with high amounts of PUFAs (Bajpai et al, 1991 ; Stressler et al, 2013 ; Asadi et al, 2015 ). For the use in human nutrition PUFAs are of a special interest due to the high nutritional value (see Section Human Nutrition and Food Application).…”

Section: Processes For the Microbial Production Of Scomentioning

confidence: 99%

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Production Strategies and Applications of Microbial Single Cell Oils

et al. 2016

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Polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 class (e.g., α-linolenic acid, linoleic acid) are essential for maintaining biofunctions in mammalians like humans. Due to the fact that humans cannot synthesize these essential fatty acids, they must be taken up from different food sources. Classical sources for these fatty acids are porcine liver and fish oil. However, microbial lipids or single cell oils, produced by oleaginous microorganisms such as algae, fungi and bacteria, are a promising source as well. These single cell oils can be used for many valuable chemicals with applications not only for nutrition but also for fuels and are therefore an ideal basis for a bio-based economy. A crucial point for the establishment of microbial lipids utilization is the cost-effective production and purification of fuels or products of higher value. The fermentative production can be realized by submerged (SmF) or solid state fermentation (SSF). The yield and the composition of the obtained microbial lipids depend on the type of fermentation and the particular conditions (e.g., medium, pH-value, temperature, aeration, nitrogen source). From an economical point of view, waste or by-product streams can be used as cheap and renewable carbon and nitrogen sources. In general, downstream processing costs are one of the major obstacles to be solved for full economic efficiency of microbial lipids. For the extraction of lipids from microbial biomass cell disruption is most important, because efficiency of cell disruption directly influences subsequent downstream operations and overall extraction efficiencies. A multitude of cell disruption and lipid extraction methods are available, conventional as well as newly emerging methods, which will be described and discussed in terms of large scale applicability, their potential in a modern biorefinery and their influence on product quality. Furthermore, an overview is given about applications of microbial lipids or derived fatty acids with emphasis on food applications.

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“…A better understanding of fatty acid synthesis metabolism would definitely create new perspectives for the production of the desired PUFAs in fungi. In the last few years, many reports have described the effects of nutrient regimes and culture conditions on lipid production, such as carbon and nitrogen source, carbon/nitrogen ratio, metal ions, incubation temperature and time, aeration and so on . Some results showed that glucose was the best carbon source for fatty acid production in Mortierella sp.…”

Section: Introductionmentioning

confidence: 99%

Differential expression of desaturase genes and changes in fatty acid composition ofMortierellasp. AGED in response to environmental factors

Tan

Zhuo

et al. 2016

J. Sci. Food Agric.

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Evaluation of the effect of process variables on the fatty acid profile of single cell oil produced by Mortierella using solid-state fermentation

Cited by 25 publications

References 61 publications

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Production Strategies and Applications of Microbial Single Cell Oils

Differential expression of desaturase genes and changes in fatty acid composition ofMortierellasp. AGED in response to environmental factors

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