Effects of Various Process Parameters on the Production of γ-Linolenic Acid in Submerged Fermentation
Studies were carried out on the fermentative production of γ-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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2006-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/162002 |
| Summary: | Studies were carried out on the fermentative production of γ-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 °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. |
|---|---|
| ISSN: | 1330-9862 1334-2606 |