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

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Relation http://ir.cftri.com/13266/
https://doi.org/10.1155/2017/1432970
 
Title Influence of Supplementation of Vegetable
Oil Blends on Omega-3 Fatty Acid Production in
Mortierella alpina CFR-GV15.
 
Creator Ganesan, V.
Prabhakara Rao, P. G.
Venkateswaran, G.
 
Subject 19 Lipids-oils/fats
 
Description 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.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13266/1/BioMed%20Research%20International.pdf
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.