Bio-enrichment of oilseed cakes by Mortierella alpina under solid-state fermentation

Ferreira, Miguel; Fernandes, Helena; Perés, Helena; Oliva-Teles, Aires; Belo, Isabel; Salgado, José Manuel

doi:10.1016/j.lwt.2020.109981

Cited by 16 publications

(11 citation statements)

References 41 publications

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“…Using some oil cakes to produce proteins and PUFAs by M. alpina was previously studied by Ferreira et al. (2020), and their work showed that oil cakes are suitable media for this fungus to synthesize these nutrients.…”

Section: Resultsmentioning

confidence: 99%

“…Some bacteria can also produce PUFAs but are not appropriate for mass production because of the toxicity of the products and the slow growth rate of these bacteria (Ratledge, 2004). Among microorganisms, M. alpina seems to be the best option for producing some PUFAs such as ARA (Ferreira et al., 2020). Singh and Ward (1997) showed that M. alpina ATCC 32,222 can synthesize up to 11 g/L of ARA in 11 days.…”

Section: Introductionmentioning

confidence: 99%

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Statistical optimization of arachidonic acid synthesis by Mortierella alpina CBS 754.68 in a solid‐state fermenter

Ghobadi

Hamidi‐Esfahani

Azizi

2021

Food Science & Nutrition

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Arachidonic acid (ARA) is an omega‐6 fatty acid that plays a major role in human health. The present study optimizes the production of ARA by the soil fungus Mortierella alpina CBS 754.68 on oil cakes. In the first step, the best substrate was chosen from four oil cakes, namely soybean, sunflower, olive, and colza oil cakes, of which sunflower oil cake showed the highest yield. In the next step, screening tests were performed using the Plackett‐Burman design. Seven variables (substrate particle size, moisture content, time, temperature, yeast extract, glucose, and glutamate) were investigated (each taking values of +1 and −1). Among these variables, time, temperature, and substrate particle size significantly affected ARA production (p < .05), so they were further investigated in the optimization step. The optimal fermentation time, temperature, and substrate particle size calculated by response surface methodology were 8.75 days, 18.5°C, and 1.3 mm–1.7 mm, respectively. Under these conditions, M. alpina was predicted to produce 4.19 mg of ARA/g dry weight of substrate (DWS). The actual yield, determined in evaluation tests, was 4.48 ± 0.16 mg ARA/g DWS, which shows the accuracy of the model. In the final step, the effect of the aeration rate on producing ARA was investigated in a packed‐bed solid‐state fermenter under the determined optimal conditions. In this stage, the highest ARA yield was 10.13 ± 0.26 mg/g DWS, approximately double that of the optimization step, and this confirms that aeration increases ARA production by M. alpina.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Statistical optimization of arachidonic acid synthesis by Mortierella alpina CBS 754.68 in a solid‐state fermenter

Ghobadi

Hamidi‐Esfahani

Azizi

2021

Food Science & Nutrition

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“…Temperatures of the injection port and detector was 250 and 280°C, respectively. Initial oven temperature was 40°C for 2 min, with a 30°C/min ramp to 150°C, and a 3°C/min final ramp to 250°C 29 …”

Section: Methodsmentioning

confidence: 99%

Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina

Ferreira

Fernandes

Perés

et al. 2021

Biotechnology Progress

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Polyunsaturated fatty acids (PUFAs) are essential in healthy diets and their production is extremely important. Natural sources of PUFAs includes animal and aquatic products such as marine fish oil, however there are several limitations such as the decrease of fish stocks throughout the world. Thus, microbial oils are a preferable source of PUFAs. Herein, it was studied the production of PUFAs by Mortierella alpina under solid-state fermentation (SSF) using polyurethane foam as inert substrate and synthetic medium or lignocellulosic hydrolysate as source of C, N, and other nutrients. Several parameters of fermentation conditions were evaluated as carbon source, inductors addition, ratio C/N and temperature. The highest amount of total PUFAs per mass of solid (535.41 ± 24.12 mg/g), linoleic acid (129.66 ± 5.84 mg/g), and α-linoleic acid (401.93 ± 18.10 mg/g) were produced when the culture medium contained 20 g/L glucose, 10% (w/v) linseed oil, the C/N ratio was adjusted to 25 and the incubation temperature was 25 C for 3 days decreasing to 16 C on the remaining 4 days of fermentation. In addition, a hemicellulosic hydrolysate can be used as low-cost substrate to produce PUFAs, although the production was lower than the achieved with synthetic medium. SSF showed an interesting technology for microbial PUFAs production.Polyunsaturated fatty acids (PUFAs) are essential compounds that can be found in fish, vegetal oil, flax seeds, walnuts, and some types of vegetables. 1 PUFAs play an important role in the diet due to health benefits, specially the ω-3 class such as eicosapentaenoic acid (EPA or C20:5n-3), α-linolenic acid (ALA or C18:3n-3) and docosahexaenoic acid (DHA or C22:6n-3) and of the ω-6 class, like arachidonic acid (ARA or C20:4n-6), γ-linoleic acid (GLA or C18:3n-6), linoleic acid (LA or C18:2n-6), and conjugated linolenic acid (CLA). 2 They are structural components of the membrane phospholipids and precursors of the eicosanoids (hormone-like substances that influence the immune, cardiovascular and central nervous systems, such as prostaglandins, thromboxanes, and leukotrienes). Furthermore, PUFAs are present in the cerebral cortex, retina and are components of immunocompetent cells like neutrophils and monocytes. In humans PUFAs are not synthesized in sufficient amounts within the body, so they should be ingested from food sources. 3,4 In the food industry, lipids rich in PUFAs are highly demanded and used as food additives to improve and/or supplement the fatty acid composition of specific foods such as infant food.Other sources of PUFAs are based on microbial fermentation processes. The accumulation of PUFAs by microorganisms has various advantages compared with animal or plant sources, because it is independent from location, climate and season, does not require the use of arable land and microorganisms can be cultivated in various types

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“…Commonly used analytical methods to determine the chemical composition of such material are ash determination (total combustion in a muffle furnace), determination of total organic carbon [ 55 ], total proteins (Kjeldahl method) [ 56 ], free fats (direct solvent extraction), neutral detergent fibers (NDF), acid detergent fibers (ADF), acid detergent lignin (ADL) determination by Van Soest [ 55 ], acid-insoluble lignin (Klason lignin) determination by gravimetric assay, total polyphenolic compounds determination by the Folin–Ciocalteu colorimetric method [ 57 ], and individual polyphenolic compounds determination by UHPLC [ 58 ], among others.…”

Section: Agro-food Industrial Residuesmentioning

confidence: 99%

A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation

Šelo

Planinić

Tišma

et al. 2021

Foods

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Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) for bioconversion of lignocellulosic waste, based on the production of a wide range of bioproducts, offer both economic and environmental benefits. The versatility of application and interest in applying the principles of the circular bioeconomy make SSF one of the valorization strategies for AFIRs that can have a significant impact on the environment of the wider community. Important criteria for SSF are the selection of the appropriate and compatible substrate and microorganism, as well as the selection of the optimal process parameters for the growth of the microorganism and the production of the desired metabolites. This review provides an overview of the management of AFIRs by SSF: the current application, classification, and chemical composition of AFIRs; the catalytic function and potential application of enzymes produced by various microorganisms during SSF cultivation on AFIRs; the production of phenolic compounds by SSF; and a brief insight into the role of SSF treatment of AFIRs for feed improvement and biofuel production.

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Bio-enrichment of oilseed cakes by Mortierella alpina under solid-state fermentation

Cited by 16 publications

References 41 publications

Statistical optimization of arachidonic acid synthesis by Mortierella alpina CBS 754.68 in a solid‐state fermenter

Statistical optimization of arachidonic acid synthesis by Mortierella alpina CBS 754.68 in a solid‐state fermenter

Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina

A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation

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