Evaluation of liquid residues from beer and potato processing for the production of docosahexaenoic acid (C22:6n-3, DHA) by native thraustochytrid strains

quilodran b; Hinzpeter, I; Quiroz, A.; Shene C.

Abstract

Liquid residues from beer (RB) and potato (RP) processing were evaluated as carbon sources for the production of docosahexaenoic acid (C22:6n-3, DHA) by two native Thraustochytriidae sp., M12-X1 and C41, in shaking flask experiments. Results were compared with those obtained in the fermentations of glucose, maltose, soluble starch and ethanol. Both strains produced the highest biomass concentration (2.3 g/L) in the fermentation of RB supplemented with nitrogen sources [yeast extract (YE) and monosodium glutamate (MSG)]. DHA content in the fatty acids produced by the native thraustochytrids was dependent on the fermented carbon source; the fatty acids from biomass grown on carbon sources that permitted a lower growth rate contained more DHA. The highest DHA productivity [55.1 mg/(day L)] was obtained in the fermentation of RB-YE-MSG by M12-X1 strain. In this medium, M12-X1 strain grew at a specific growth rate of 0.014 h -1 and total fatty acid content in the biomass was 41.3%. Production of DHA by M12-X1 strain followed a non-growth rate associated pattern and DHA content in the biomass decreased significantly after growth ceased. © Springer Science+Business Media B.V. 2009.

Más información

Título según WOS: Evaluation of liquid residues from beer and potato processing for the production of docosahexaenoic acid (C22:6n-3, DHA) by native thraustochytrid strains
Título según SCOPUS: Evaluation of liquid residues from beer and potato processing for the production of docosahexaenoic acid (C22:6n-3, DHA) by native thraustochytrid strains
Título de la Revista: WORLD JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY
Volumen: 25
Número: 12
Editorial: RAPID SCIENCE PUBLISHERS
Fecha de publicación: 2009
Página de inicio: 2121
Página final: 2128
Idioma: English
URL: http://link.springer.com/10.1007/s11274-009-0115-2
DOI:

10.1007/s11274-009-0115-2

Notas: ISI, SCOPUS