The optimization of fermentation conditions for arachidonic acid production by Halophytophthora spinosa var. lobata (BCC6563) | |
| Author | Patcharee Tirakom |
| Call Number | AIT Thesis no.FB-09-23 |
| Subject(s) | Unsaturated fatty acids Fatty acids Omega-3 fatty acids Omega-6 fatty acids |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Masters of Science in Food Enginerring and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-09-23 |
| Abstract | Polyunsaturated fatty acids (PUFAs) can be classified into, omega-3 and omega-6 classes. The important uses are functional foods and pharmaceuticals. They include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in omega-3 series and arachidonic acid (ARA) in the omega-6 series. The main sources of PUF As are marine, plankton and fish. The use of fish oils have some disadvantages because of contamination of the fish oil by environmental pollution and problems associated with the typical fishy smell and unpleasant taste. The fungus HaZophytophthora species was evaluated for its ability to produce polyunsaturated fatty acid production. The developments of cultivation methods for optimal fatty acid production by HaZophytophthora spinosa var. Zobata (BCC6563) was carried out. Glucose and sucrose were the best carbon sources that gave 19.89 and 22.23 g/l of biomass, respectively. Both substrates resulted in 0.16 g/l of ARA production. Among the various kinds of the nitrogen sources tested, yeast extract produced the high biomass and ARA value which was 19.03 gli and 0.14 g/l, respectively. This ARA concentration was obtained when the carbon to nitrogen (CIN) ratio was increased to 0.110. In addition of the nine factors studied by Plackett-Burman design, four influenced the biomass and ARA production, these include glucose, yeast extract, sea salt and trace elements. Trace element gave a negative effect, which is not suitable for the growth and ARA production of H spinosa var. Zobata (BCC6563). Sea salt was an essential factor for growth of H spinosa var. Zobata (BCC6563). Central composite design was used to optimize the optimum values. The optimum value obtained on fermentation was 0.18 g/l of ARA and 23.69 gli of biomass with 12% glucose and 3% yeast extract after 10 days of fermentation time |
| Year | 2009 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-09-23 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Gallardo, W. G.;Panida Unagul;Wai Prathumpai; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2009 |