STATISTICAL OPTIMIZATION OF ARACHIDONIC ACID PRODUCTION BY MORTIERELLA ALPINA CBS 754.68 IN SUBMERGED FERMENTATION

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ROCKY SALIMI KARIM; HAMIDI ESFAHANI ZOHREH; ABBASI SOLEIMAN

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Journal: Iranian Journal of Biotechnology Year:2011 | Volume:9 | Issue:2 Page(s): 87-93

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Information Journal Paper

Title

STATISTICAL OPTIMIZATION OF ARACHIDONIC ACID PRODUCTION BY MORTIERELLA ALPINA CBS 754.68 IN SUBMERGED FERMENTATION

Author(s)

ROCKY SALIMI KARIM | HAMIDI ESFAHANI ZOHREH | ABBASI SOLEIMAN | Issue Writer Certificate

Keywords

ARACHIDONIC ACIDQ2

MORTIERELLA ALPINAQ2

PLACKETT-BURMAN (PB) DESIGNQ2

RESPONSE SURFACE METHODOLOGY (RSM)Q2

Abstract

ARACHIDONIC ACID is an essential fatty acid in human nutrition. In the present study, production of ARACHIDONIC ACID by MORTIERELLA ALPINA CBS 754.68 was evaluated in submerged fermentation. The fermentation variables were selected in accordance with the Plackett- Burman (PB) design and further optimized via response surface methodology (RSM). Five significant variables, namely glucose, yeast extract, temperature, agitation rate, and fermentation time were selected for the optimization studies. The statistical model was constructed via central composite design (CCD).Following the optimization step ARACHIDONIC ACID production increased by approximately 660.5%, when compared to the screening step. The results indicate that carrying out the fermentation under the conditions of glucose at 50 g/l; yeast extract at 14 g/l; temperature of 22oC; agitation rate of 180 rpm, and fermentation time of 8 days will increase the ARACHIDONIC ACID production up to 3 g/l. Results show that the optimization of culture conditions could greatly increase ARACHIDONIC ACID production by MORTIERELLA ALPINA CBS 754.68.

Cites

EVALUATION OF ARACHIDONIC ACID PRODUCTION BY MORTIERELLA ALPINA IN SOLID STATE FERMENTATION USING DATE WASTE

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APA: Copy

ROCKY SALIMI, KARIM, HAMIDI ESFAHANI, ZOHREH, & ABBASI, SOLEIMAN. (2011). STATISTICAL OPTIMIZATION OF ARACHIDONIC ACID PRODUCTION BY MORTIERELLA ALPINA CBS 754.68 IN SUBMERGED FERMENTATION. IRANIAN JOURNAL OF BIOTECHNOLOGY, 9(2), 87-93. SID. https://sid.ir/paper/139239/en

Vancouver: Copy

ROCKY SALIMI KARIM, HAMIDI ESFAHANI ZOHREH, ABBASI SOLEIMAN. STATISTICAL OPTIMIZATION OF ARACHIDONIC ACID PRODUCTION BY MORTIERELLA ALPINA CBS 754.68 IN SUBMERGED FERMENTATION. IRANIAN JOURNAL OF BIOTECHNOLOGY[Internet]. 2011;9(2):87-93. Available from: https://sid.ir/paper/139239/en

IEEE: Copy

KARIM ROCKY SALIMI, ZOHREH HAMIDI ESFAHANI, and SOLEIMAN ABBASI, “STATISTICAL OPTIMIZATION OF ARACHIDONIC ACID PRODUCTION BY MORTIERELLA ALPINA CBS 754.68 IN SUBMERGED FERMENTATION,” IRANIAN JOURNAL OF BIOTECHNOLOGY, vol. 9, no. 2, pp. 87–93, 2011, [Online]. Available: https://sid.ir/paper/139239/en

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