Effects of Various Process Parameters on the Production of γ-Linolenic Acid in Submerged Fermentation

Syed U. Ahmed¹, Sudheer K. Singh¹, Ashok Pandey¹*, Sanjit Kanjilal² and Rachapudi B. N. Prasad<sup>2

1</sup>Biotechnology Division, Regional Research Laboratory (Council of Scientific and Industrial Research), Industrial Estate PO, Pappanamcode, Trivandrum 695019, India
²Oils and Fats Division, Indian Institute of Chemical Technology, Hyderabad 500007, India

Article history:
Received November 30, 2005
Accepted March 22, 2006

Key words:
γ-linolenic acid, submerged fermentation, Mucor sp., process parameters

Summary:
Studies were carried out on the fermentative production of γ-linolenic acid (GLA) using seven strains belonging to Mucorales. An oleaginous fungal strain, isolated from the Western Ghats of Kerala produced GLA at a level of 8 % (by mass), when grown in a complex medium containing glucose as the sole carbon source. Effects of different culture conditions were investigated in shake flasks. Maximum dry biomass and total GLA obtained were 48.4 g/L and 636 mg/L, respectively, in the culture cultivated at 30 °C and 200 rpm for 7 days. Among the organic nitrogen sources investigated, yeast extract, and combination of corn steep liquor and baker’s yeast in 1:1 ratio were useful for enhancing the GLA production and the effects were comparable.

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