Lipid formation in the oleaginous mould Entomophthora exitalis grown in continuous culture: effects of growth rate, temperature and dissolved oxygen tension on polyunsaturated fatty acids

Kendrick, Andrew; Ratledge, Colin

doi:10.1007/bf00174196

Cited by 62 publications

(38 citation statements)

References 14 publications

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“…The temperature can influence the lipid profile of the oleaginous mould (Kendrick and Ratledge, 1992). With the decrease of the culture temperature, the degree of saturation of fatty acid was generally decreased, the culture temperature influenced the fatty acid composition of Y. lipolytica.…”

Section: Effect Of Different Nitrogen Source On Cell Growth and Lipidmentioning

confidence: 99%

Cocoa-Butter-Equivalent Production from <i>Yarrowia lipolytica</i> by Optimization of Fermentation Technology

Zhao¹,

Li²,

Xiong³

et al. 2016

American Journal of Biochemistry and Biotechnology

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In order to obtain the optimal control point for single-cell lipid production with fatty acid profile similar to cocoa butter, this study explored the effects of carbon source, nitrogen source, temperature, sterculic acid methyl ester, cobalt on cell growth and lipid accumulation of Yarrowia lipolytica. Glycerol and ammonium tartrate-yeast extract were chosen as carbon source and nitrogen source for production of cocoa butter equivalent. Gradual increase in temperature (20-35°C) resulted in growth reduction, while increased in lipid content per Cell Dry Weight (CDW) (10.13 to 19.7%, w/w) and Saturated Fatty Acids (SFA). Our results suggests that the optimum conditions for Y. lipolytica to synthesize cocoa butter equivalent was 30°C with 0.6 mg L −1 of CoCl 2 ·6H 2 O or 0.03 mL L −1 sterculic acid methyl ester in the medium with glycerol and ammonium tartrate-yeast extract as carbon source and nitrogen source.

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Section: Effect Of Different Nitrogen Source On Cell Growth and Lipidmentioning

confidence: 99%

Cocoa-Butter-Equivalent Production from <i>Yarrowia lipolytica</i> by Optimization of Fermentation Technology

Zhao¹,

Li²,

Xiong³

et al. 2016

American Journal of Biochemistry and Biotechnology

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“…The data presented in this paper show the significant influence which incubation temperature and supply glucose exerts on the GLA production by Mucor sp LB-54. Presumably, it is not the temperature, as such, that affects the unsaturated fatty acids but the solubility of O 2 , which increases at decreasing temperatures (13). These results suggest that Mucor sp LB-54 may have potential for commercial development for the production of GLA by fermentation techniques.…”

mentioning

confidence: 91%

“…Mortierella ramanniana (9), Mucor sp (21), Cunninghamella japonica (7), and Entomophthora exitalis (13) were reported as perspective GLA producers. Currently, only Japan is producing GLA commercially, using the fungus Mortierella (17).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of gamma-linolenic acid production by the fungus Mucor sp LB-54 by growth temperature

1999

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As a relatively prolific producer of GLA, the strain of Mucor sp LB-54 was selected for a study at different growth temperatures in shaker flask culture. The strain used in our experiment was capable to accumulate a relatively high amount of intracellular lipid, 20.73 % of dry cell weight, and GLA content of 15 % of total fatty acids after 5 days of incubation at 28°C. As the growth temperature was decreased from 28 to 12°C the percentage of GLA increased from 15 to 24 % of total fatty acids. In order to optimize the culture conditions for rapid biomass production and lipid production with a high proportion of GLA, the fungus was grown at two temperature combinations associated supplies of carbon source (glucose) in the culture medium. Maximal production of GLA (74 mg/l) was obtained from the Mucor sp LB-54 strain after 5 days of incubation at 28°C in basal medium following glucose addition (7 % w/v) and incubation for an additional 3 days at 12°C. The identity of GLA found in the strain of Mucor sp LB-54 was confirmed by the coupled gas chromatography-mass spectrometry

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“…GLA is also obtained from the microorganisms like Mucor spp, Mortierella spp, Cunninghamella spp. Rhizopus, Entomophthora spp, Thamnidium and Absidia [5][6][7]. These microorganisms are promising lipid sources because of their extremely high growth rates on cheap substrates and simplicity of manipulation of cellular lipid contents by environmental and nutritional conditions over the plant sources.…”

Section: Introductionmentioning

confidence: 99%

“…Among these, temperature is one of the most critical factors that affect all species of living organisms and controlling the growth rate, lipid synthesis and alters the composition of fatty acids in cellular level. Earlier studies showed that temperature has pronounced effect on growth and biosynthesis of unsaturated fatty acids in certain oleaginous microorganisms [7][8][9][10]. Fermentation at high temperature produce more saturated than unsaturated fatty acid and vice versa when grown at low temperature.…”

Section: Introductionmentioning

confidence: 99%

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

Mamatha

Venkateswaran

2010

Indian J Microbiol

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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.

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Lipid formation in the oleaginous mould Entomophthora exitalis grown in continuous culture: effects of growth rate, temperature and dissolved oxygen tension on polyunsaturated fatty acids

Cited by 62 publications

References 14 publications

Cocoa-Butter-Equivalent Production from <i>Yarrowia lipolytica</i> by Optimization of Fermentation Technology

Cocoa-Butter-Equivalent Production from <i>Yarrowia lipolytica</i> by Optimization of Fermentation Technology

Enhancement of gamma-linolenic acid production by the fungus Mucor sp LB-54 by growth temperature

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

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