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Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15.

Ganesan, V. and Prabhakara Rao, P. G. and Venkateswaran, G. (2017) Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15. BioMed Research International. pp. 1-9.

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Abstract

Objectives of this studywere designed for improved production ofmycelial omega-3 fatty acids with particular reference to EPAand DHA from the oleaginous fungus Mortierella alpina CFR-GV15 under submerged low temperatures fermentation supplemented with linseed oil and garden cress oil as an additional energy source. The fungus was grown at 20∘C temperature for four days initially followed by 12∘C temperature for next five days.The basal medium contained starch, yeast extract, and a blend of linseed oil (LSO) and garden cress oil (GCO) in the ratio 1 : 1. Results of the study revealed that, after nine days of total incubation period, the enhancement of biomass was up to 16.7 g/L dry weight with a total lipid content of 55.4% (v/w). Enrichment of omega-3 fatty acids indicated a significant increase in fatty acid bioconversion (ALA 32.2 ± 0.42%, EPA 7.9 ± 0.1%, and DHA 4.09 ± 0.2%) by 2.5-fold.The two-stage temperature cultivation alters the fatty acid profile due to activation of the desaturase enzyme in the cellular levels due to which arachidonic acid (AA) content reduced significantly. It can be concluded that Mortierella alpina CFR-GV15 is a fungal culture suitable for commercial production of PUFAs with enriched EPA and DHA.

Item Type: Article
Uncontrolled Keywords: Mortierella alpine, Omega-3 fatty acids, blend oil supplementation, vegetable oil supplementation
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: CFTRI Resource Centres > Hyderabad
Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2018 09:33
Last Modified: 09 Jan 2018 09:33
URI: http://ir.cftri.com/id/eprint/13266

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