Evaluation of the effect of process variables on the fatty acid profile of single cell oil produced by Mortierella using solid-state fermentation

Abstract This article reviews some of the aspects of single cell oil (SCO) production using solid-state fermentation (SSF) by fungi of the genus Mortierella. This article provides an overview of the advantages of SSF for SCO formation by the aforementioned fungus and demonstrates that the content of...

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Bibliographic Details
Published in:Critical reviews in biotechnology 2015-03, Vol.35 (1), p.94-102
Main Authors: Asadi, Seyedeh Zeinab, Khosravi-Darani, Kianoush, Nikoopour, Houshang, Bakhoda, Hossein
Format: Article
Language:English
Subjects:
Fatty Acids - metabolism
Fermentation
Mortierella - metabolism
Mortierella alpina
Oils - metabolism
polyunsaturated fatty acids (PUFA)
processing variables
single cell oil (SCO)
solid-state fermentation (SSF)
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Summary:Abstract This article reviews some of the aspects of single cell oil (SCO) production using solid-state fermentation (SSF) by fungi of the genus Mortierella. This article provides an overview of the advantages of SSF for SCO formation by the aforementioned fungus and demonstrates that the content of the polyunsaturated fatty acids (PUFA) depend on the type of fermentation media and culture conditions. Process variables that influence lipid accumulation by Mortierella spp. and the profile of the fatty acids are discussed, including incubation temperature, time, aeration, growth phase of the mycelium, particle size of the substrate, carbon to nitrogen ratio, initial moisture content and pH as well as supplementation of the substrate with nitrogen and oil. Finally, the article highlights future research trends for the scaled-up production of PUFAs in SSF.
ISSN:0738-8551
1549-7801
DOI:10.3109/07388551.2013.804805