APPROACH FOR PRODUCTION OF LIPID FROM A NEWLY-ISOLATED WICKERHAMOMYCES SIAMENSIS SAKSG STRAIN FROM TROUT FISH

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SAMADLOUIE HAMIDREZA; KORDJAZI TALAYEH; KABOOSI HAMI; GHARANJIK SHAHROKH

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Microbial Biology Year:2019 | Volume:7 | Issue:28 Page(s): 1-10

Download Full-Text

Persian Verion

View:

851

Download:

323

Cites:

Information Journal Paper

Title

APPROACH FOR PRODUCTION OF LIPID FROM A NEWLY-ISOLATED WICKERHAMOMYCES SIAMENSIS SAKSG STRAIN FROM TROUT FISH

Author(s)

SAMADLOUIE HAMIDREZA | KORDJAZI TALAYEH | KABOOSI HAMI | GHARANJIK SHAHROKH | Issue Writer Certificate

Keywords

OLEAGINOUS YEASTQ1

OPTIMIZATIONQ2

POLY-UNSATURATED FATTY ACIDSQ1

RESPONSE SURFACE METHODOLOGYQ1

WICKERHAMOMYCES SIAMENSISQ1

Abstract

Introduction: OLEAGINOUS YEASTs could produce lipid with high contents of poly unsaturated fatty acids (PUFA). Isolation of oleaginous species with a strong ability to produce lipid and long-chain polyunsaturated fatty acid (LCPUFA) could be considered as an effective step to the commercialization of LCPUFA production.Materials and methods: Having isolated an OLEAGINOUS YEAST species from fish, the species were identified by the molecular method. One factor at time and response surface methods was used for OPTIMIZATION of lipid and oleic acid production. Fermentation was being conducted in five days.Results: The yeast specie which isolated from the gills of trout fish was WICKERHAMOMYCES SIAMENSIS SAKSG. RESPONSE SURFACE METHODOLOGY (RSM) indicated that optimal conditions for lipid production (27% of dry biomass) was obtained at the middle levels of glucose (42 g/L) and minimum amount of soy bean (5 g/L). The optimal amount of oleic acid (66.5% of lipid) was obtained at high levels of glucose (80 g/L) and soybean (15 g/L). Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and arachidonic acid (ARA) were also produced by this new isolated yeast.Discussion and conclusion: WICKERHAMOMYCES SIAMENSISSAKSG as OLEAGINOUS YEAST had great ability to produce lipid with a reasonable amount of LCPUFA. Chemical condition of media highly impact on LCPUFA production. More to the point, protein had positive effect to LCPUFA production via stimulation of the yeast growth.

Cites

No record.

References

No record.

Cite

APA: Copy

SAMADLOUIE, HAMIDREZA, KORDJAZI, TALAYEH, KABOOSI, HAMI, & GHARANJIK, SHAHROKH. (2019). APPROACH FOR PRODUCTION OF LIPID FROM A NEWLY-ISOLATED WICKERHAMOMYCES SIAMENSIS SAKSG STRAIN FROM TROUT FISH. BIOLOGICAL JOURNAL OF MICROORGANISM, 7(28 ), 1-10. SID. https://sid.ir/paper/237298/en

Vancouver: Copy

SAMADLOUIE HAMIDREZA, KORDJAZI TALAYEH, KABOOSI HAMI, GHARANJIK SHAHROKH. APPROACH FOR PRODUCTION OF LIPID FROM A NEWLY-ISOLATED WICKERHAMOMYCES SIAMENSIS SAKSG STRAIN FROM TROUT FISH. BIOLOGICAL JOURNAL OF MICROORGANISM[Internet]. 2019;7(28 ):1-10. Available from: https://sid.ir/paper/237298/en

IEEE: Copy

HAMIDREZA SAMADLOUIE, TALAYEH KORDJAZI, HAMI KABOOSI, and SHAHROKH GHARANJIK, “APPROACH FOR PRODUCTION OF LIPID FROM A NEWLY-ISOLATED WICKERHAMOMYCES SIAMENSIS SAKSG STRAIN FROM TROUT FISH,” BIOLOGICAL JOURNAL OF MICROORGANISM, vol. 7, no. 28 , pp. 1–10, 2019, [Online]. Available: https://sid.ir/paper/237298/en

Related Journal Papers