Gamma-Linolenic Acid Production with Simultaneous Lipid-Content Reduction in Soybean Meal after Solid-State Fermentation

摘要

The aim of this study was to evaluate changes in fatty acids composition, following the production of gamma-linolenic acid and the reduction of lipid concentration after agro-industrial substrates fermentation. A Mucor circinelloides strains was selected among seven fungal strains as the most effective gamma-linolenic acid producer in submerged cultivation. This filamentous fungus had the action lipolytic during solid-state fermentation with agro-industrial substrates, followed of the production of 3.0 g/kg BP of gamma-linolenic acid in cultures with soybean meal. Canola and sesame oil mixture (2% w/w) provided a gamma linolenic acid production of 6.2 g/kg BP. Moisture of the substrate created a compact mass preventing fungus utilized the substrate completely. When rice husks was added to the substrate, supplemented with canola plus sesame oils 2%, it was observed the gamma-linolenic acid production of 8.4 g/kg BP and total lipid was reduced 3.3-fold. These results represent a new perspectives and promising for the oleaginous fungi in solid-state fermentation cultivation process, objectifying the production of feed with improved nutritional quality and at low cost.