INVESTIGATION OF OIL PRODUCTION BYMORTIERELLA ALPINE

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HOSSEINI S.; AZIN M.; GHAVAMI M.; HOSSEINI MAZHARI S.Z.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:3 (35) Page(s): 5-14

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Title

INVESTIGATION OF OIL PRODUCTION BYMORTIERELLA ALPINE

Author(s)

HOSSEINI S. | AZIN M. | GHAVAMI M. | HOSSEINI MAZHARI S.Z. | Issue Writer Certificate

Keywords

GLUCOSEQ3

MICROBIAL OILQ3

MORTIERELLA ALPINAQ2

POWDER WEST BREADQ3

Abstract

Introduction: Researchers have presented wide varieties of investigations concerned with the new sources of oils and fats due to higher demands to supply the increasing population of the world as well as the needs to concentrate on the quality of the oil produced. Fungi and yeasts might be able to produce high levels of fat and oil which in term of quality might be compared to vegetable and fish oils. The object of this investigation apart from the recognition of the role of fatty acids is the production of arachidonic acid and its extraction from MORTIERELLA ALPINA as the main source.Materials and Methods: M. alpina was cultivated on different medium, with an initial pH of 6.5 and incubation period and temperature of 10 days at 12°C respectively.Results: Appropriate medium for MORTIERELLA ALPINA containing (g/L) 144 GLUCOSE, 11 yeast extract, 3.8 KH2PO4, 0.5 MgSO4.7H2O, 3.4 NaNO3 where the mean rate of produced biomass and oil are 22.7 and 10.64 (g/L) respectively. Profiles of GLUCOSE show different gradients during cultivation time and according to this fact three regions might be considered for interpreting the profile. During the first two days of growth, M. alpine propagates rapidly but produced lowest concentration of oil. In the second region the rate of growth decreases while the production of oil increases dramatically. From the sixth to the tenth day both growth and production of oil is reduced.Conclusion: Production of oil by M. alpina is a two- phase procedure. With respect to oil production and the costs the 12 days incubation period might be regarded as an optimum and ideal incubation period.

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APA: Copy

HOSSEINI, S., AZIN, M., GHAVAMI, M., & HOSSEINI MAZHARI, S.Z.. (2012). INVESTIGATION OF OIL PRODUCTION BYMORTIERELLA ALPINE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(3 (35)), 5-14. SID. https://sid.ir/paper/143401/en

Vancouver: Copy

HOSSEINI S., AZIN M., GHAVAMI M., HOSSEINI MAZHARI S.Z.. INVESTIGATION OF OIL PRODUCTION BYMORTIERELLA ALPINE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(3 (35)):5-14. Available from: https://sid.ir/paper/143401/en

IEEE: Copy

S. HOSSEINI, M. AZIN, M. GHAVAMI, and S.Z. HOSSEINI MAZHARI, “INVESTIGATION OF OIL PRODUCTION BYMORTIERELLA ALPINE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 3 (35), pp. 5–14, 2012, [Online]. Available: https://sid.ir/paper/143401/en

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