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Evaluation of bread crumbs as a potential carbon source for the growth of thraustochytrid species for oil and omega-3 production.

Thyagarajan T, Puri M, Vongsvivut J, Barrow CJ - Nutrients (2014)

Bottom Line: Static fermentation with 0.5% and 1% breadcrumbs resulted in 2.5 and 4.7 g/L of biomass, and 42.4 and 33.6 mg/g of saturated fatty acids, respectively.Scanning electron microscopic (SEM) studies confirmed the growth of both strains on breadcrumbs.The total lipid yield for static fermentation with bread crumbs was marginally lower than that of fermentation with glucose media, while the yield of unsaturated fatty acids was considerably lower, indicating that static fermentation may be more appropriate for the production of biodiesel than for the production of omega-3 rich oils in these strains.

View Article: PubMed Central - PubMed

Affiliation: Centre for Chemistry and Biotechnology, Deakin University, Pigdons Road, Waurn Ponds, Victoria 3217, Australia. tthyagar@deakin.edu.au.

ABSTRACT
The utilization of food waste by microorganisms to produce omega-3 fatty acids or biofuel is a potentially low cost method with positive environmental benefits. In the present study, the marine microorganisms Thraustochytrium sp. AH-2 and Schizochytrium sp. SR21 were used to evaluate the potential of breadcrumbs as an alternate carbon source for the production of lipids under static fermentation conditions. For the Thraustochytrium sp. AH-2, submerged liquid fermentation with 3% glucose produced 4.3 g/L of biomass and 44.16 mg/g of saturated fatty acids after seven days. Static fermentation with 0.5% and 1% breadcrumbs resulted in 2.5 and 4.7 g/L of biomass, and 42.4 and 33.6 mg/g of saturated fatty acids, respectively. Scanning electron microscopic (SEM) studies confirmed the growth of both strains on breadcrumbs. Attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy for both strains were consistent with the utilization of breadcrumbs for the production of unsaturated lipids, albeit at relatively low levels. The total lipid yield for static fermentation with bread crumbs was marginally lower than that of fermentation with glucose media, while the yield of unsaturated fatty acids was considerably lower, indicating that static fermentation may be more appropriate for the production of biodiesel than for the production of omega-3 rich oils in these strains.

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Fermentation profile of Thraustochytrium sp. AH-2 under submerged liquid fermentation with 3% glucose as the carbon source.
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nutrients-06-02104-f001: Fermentation profile of Thraustochytrium sp. AH-2 under submerged liquid fermentation with 3% glucose as the carbon source.

Mentions: Thraustochytrium sp. AH-2 was grown using BC as the carbon source and the results compared with those obtained using glucose. BC is known to contain primarily complex carbohydrate in the form of starch [25]. BC was used at levels of 0.5% and 1%. Higher levels of 3% and 5% BC gave no improvement in cell growth and made lipid extraction difficult and were not pursued further. Fermentation with 0.5% BC gave 2.5 g/L of biomass and 260 mg/L of total lipid yield. Fermentation with 1% BC gave 4.7 g/L of biomass and 390 mg/L of total lipid yield (Figure 1). Compared to liquid fermentation with glucose, the total lipid yield was relatively low for static fermentation.


Evaluation of bread crumbs as a potential carbon source for the growth of thraustochytrid species for oil and omega-3 production.

Thyagarajan T, Puri M, Vongsvivut J, Barrow CJ - Nutrients (2014)

Fermentation profile of Thraustochytrium sp. AH-2 under submerged liquid fermentation with 3% glucose as the carbon source.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4042580&req=5

nutrients-06-02104-f001: Fermentation profile of Thraustochytrium sp. AH-2 under submerged liquid fermentation with 3% glucose as the carbon source.
Mentions: Thraustochytrium sp. AH-2 was grown using BC as the carbon source and the results compared with those obtained using glucose. BC is known to contain primarily complex carbohydrate in the form of starch [25]. BC was used at levels of 0.5% and 1%. Higher levels of 3% and 5% BC gave no improvement in cell growth and made lipid extraction difficult and were not pursued further. Fermentation with 0.5% BC gave 2.5 g/L of biomass and 260 mg/L of total lipid yield. Fermentation with 1% BC gave 4.7 g/L of biomass and 390 mg/L of total lipid yield (Figure 1). Compared to liquid fermentation with glucose, the total lipid yield was relatively low for static fermentation.

Bottom Line: Static fermentation with 0.5% and 1% breadcrumbs resulted in 2.5 and 4.7 g/L of biomass, and 42.4 and 33.6 mg/g of saturated fatty acids, respectively.Scanning electron microscopic (SEM) studies confirmed the growth of both strains on breadcrumbs.The total lipid yield for static fermentation with bread crumbs was marginally lower than that of fermentation with glucose media, while the yield of unsaturated fatty acids was considerably lower, indicating that static fermentation may be more appropriate for the production of biodiesel than for the production of omega-3 rich oils in these strains.

View Article: PubMed Central - PubMed

Affiliation: Centre for Chemistry and Biotechnology, Deakin University, Pigdons Road, Waurn Ponds, Victoria 3217, Australia. tthyagar@deakin.edu.au.

ABSTRACT
The utilization of food waste by microorganisms to produce omega-3 fatty acids or biofuel is a potentially low cost method with positive environmental benefits. In the present study, the marine microorganisms Thraustochytrium sp. AH-2 and Schizochytrium sp. SR21 were used to evaluate the potential of breadcrumbs as an alternate carbon source for the production of lipids under static fermentation conditions. For the Thraustochytrium sp. AH-2, submerged liquid fermentation with 3% glucose produced 4.3 g/L of biomass and 44.16 mg/g of saturated fatty acids after seven days. Static fermentation with 0.5% and 1% breadcrumbs resulted in 2.5 and 4.7 g/L of biomass, and 42.4 and 33.6 mg/g of saturated fatty acids, respectively. Scanning electron microscopic (SEM) studies confirmed the growth of both strains on breadcrumbs. Attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy for both strains were consistent with the utilization of breadcrumbs for the production of unsaturated lipids, albeit at relatively low levels. The total lipid yield for static fermentation with bread crumbs was marginally lower than that of fermentation with glucose media, while the yield of unsaturated fatty acids was considerably lower, indicating that static fermentation may be more appropriate for the production of biodiesel than for the production of omega-3 rich oils in these strains.

Show MeSH
Related in: MedlinePlus