Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/1354
Title: Effects of various process parameters on the production of gamma-linolenic acid in submerged fermentation
Authors: Ahmed, S U
Singh, S K
Pandey, A
Kanjilal, S
Prasad, R B N
Keywords: gamma-linolenic acid
Submerged fermentation
Mucor sp
Arachidonic acid
Issue Date: 2006
Publisher: Faculty of Food Technology Biotechnology
Citation: Food Technology and Biotechnology 44(2):283-287;April 2006
Abstract: Studies were carried out on the fermentative production of gamma-linolenic acid (GLA) using seven strains belonging to Mucorales. An oleaginous fungal strain, isolated from the Western Ghats of Kerala produced GLA at a level of 8 % (by mass), when grown in a complex medium containing glucose as the sole carbon source. Effects of different culture conditions were investigated in shake flasks. Maximum dry biomass and total GLA obtained were 48.4 g/L and 636 mg/L, respectively, in the culture cultivated at 30 degrees C and 200 rpm for 7 days. Among the organic nitrogen sources investigated, yeast extract, and combination of corn steep liquor and baker's yeast in 1:1 ratio were useful for enhancing the GLA production and the effects were comparable.
URI: http://ir.niist.res.in:8080/jspui/handle/123456789/1354
ISSN: 1330-9862
Appears in Collections:2006

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