https://doi.org/10.17113/ftb.56.02.18.5379 

Production of Arachidonic Acid and Eicosapentaenoic Acid by Mortierella alpina CBS 528.72 on Date Waste

Seyedeh Zeinab Asadi¹, Kianoush Khosravi-Darani²*, Houshang Nikoopour¹ and Hossein Bakhoda³

¹Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
²Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
³Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University, Tehran, Iran

Article history:
Received: 9 June 2017
Accepted: 15 February 2018

Key words:
arachidonic acid (ARA), date waste, experimental design, eicosapentaenoic acid (EPA), Mortierella alpina, solid-state fermentation

Summary:
Arachidonic acid (ARA) and eicosapentaenoic acid (EPA) are important for human health and are produced by the fungus Mortierella alpina. Fermentation conditions may affect fatty acid profile of produced oil. Substrates in solid-state fermentation are usually renewable and low-cost agro-industrial waste. The aim of this research is to study simultaneous production of ARA and EPA by M. alpina CBS 528.72 in solid-state fermentation. Date waste and soybean meal served as carbon and nitrogen sources, respectively. Plackett-Burman design was used to evaluate the impact of eleven process variables on ARA and EPA production. Analysis of the results showed that the main variables with significant impact on production include seed age, and supplementation of linseed oil and nitrogen. These three variables were then studied in a central composite design for the optimization of production of both fatty acids. Finally, reconfirmation test was conducted to obtain experimental results from predicted optimum conditions. This report showed that simultaneous optimization of the production of ARA and EPA by M. alpina CBS 528.72 on date waste can be achieved by modification of process variables in solid-state fermentation.

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