[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Differential temperature effect on the production of enhanced gamma linolenic acid in Mucor rouxii CFR-G15.

Mamatha, S. S. and Venkateswaran, G. (2010) Differential temperature effect on the production of enhanced gamma linolenic acid in Mucor rouxii CFR-G15. Indian Journal of Microbiology, 50 (Suppl ). S52-S56.

[img] PDF
Indian_Journal_of_Microbiology_2010_52_S52-.pdf
Restricted to Registered users only

Download (632kB)

Abstract

Mucor rouxii CFR-G15, a locally isolated phycomycetous fungus, on cultivation at room temperature produced more than 30% (w/w) lipid in their dry cell weight, in which 14.2% accounted to be GLA content of the total fatty acids. It was observed that when incubation temperature lowered at 14°C, GLA content of the mycelium increased signifi cantly (P<0.05) from 14.2% to 21.97%. In order to optimize the cultural conditions for high biomass and lipid production with high GLA content, the fungus was grown in association of two different temperatures and supply of additional glucose in culture medium. Maximum lipid and GLA were obtained 23.56 and 19.5% respectively, when the culture was grown at 28°C for four days and followed by addition of glucose (5%), and lowered the incubation temperature to 14ºC for another four days. The presence of GLA in the oil obtained from M. rouxii CFR-G15 was confi rmed by the gas chromatography-mass spectrometry. Gamma linolenic acid (GLA, n-6) is gaining importance in pharmaceutical and nutraceutical industries because of clinical evidence demonstrated that it has various benefi cial effects in human health. In this paper temperature played a major role in enhancing the GLA content which has been described.

Item Type: Article
Uncontrolled Keywords: Biomass · Gamma linolenic acid · Microbial lipids · Mucor rouxii · Polyunsaturated fatty acids
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jul 2011 04:25
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.com/id/eprint/10297

Actions (login required)

View Item View Item