Production of polyunsaturated fatty acids with Rhizomucor miehei by submerged fermentation

Srianta, Ignatius, Nugerahani, Ira and Kusumawati, Netty (2010) Production of polyunsaturated fatty acids with Rhizomucor miehei by submerged fermentation. Asian Journal of Food & Agro-Industry, 3 (2). pp. 293-300. ISSN 1906-3040

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Abstract

The w-3 and w-6 series of polyunsaturated fatty acids (PUFA) have shown tremendous potential for use in food additives and pharmaceuticals for heart and circulatory disorders and cancer as well as inflammatory diseases. The submerged culture is usually used for PUFA production with glucose or glycerol as a carbon source. PUFA production with Rhizomucor miehei by submerged fermentation has been studied. Rhizomucor miehei showed a greater potentiality than Rhizopus microsporus to produce polyunsaturated fatty acids by submerged fermentation. Rhizomucor miehei produced linoleic acid of 12,31%, linolenic acid of 5,78%, eicosapentaenoic acid of 0.67% and docosahexaenoic acid 1,10% in the Saboraud Dextrose Broth medium at 30oC for 7 days. Linoleic acid, linolenic acid, eicosapentaenoic acid and docosahexaenoic acid was determined by Gas Chromatography (GC). Rhizomucor miehei also showed the potentiality to produce linoleic acid, linolenic acid, eicosapentaenoic acid and docosahexaenoic acid with cane molasses, wheat bran and pollard as medium. The result showed that cane molasses was the most effective as medium for PUFA production than wheat bran and pollard. 15% of cane molasses was the optimum concentration for eicosapentaenoic acid and docosahexaenoic acid production. At the concentration, Rhizomucor miehei produced eicosapentaenoic acid and docosahexaenoic acid of 0.86% and 0.82%, respectively.

Item Type: Article
Uncontrolled Keywords: Rhizomucor miehei, polyunsaturated fatty acid, submerged fermentation, cane molasses, wheat bran, wheat pollard
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: Ignatius Srianta
Date Deposited: 18 Jul 2017 05:22
Last Modified: 18 Jul 2017 05:22
URI: http://repository.wima.ac.id/id/eprint/11232

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