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Study On Fermentation Of γ-Linolenic Acid And Characteristic Of Mortierella Isabellina

Posted on:2012-07-03Degree:MasterType:Thesis
Country:ChinaCandidate:Y X HanFull Text:PDF
GTID:2131330335462959Subject:Food Science
Abstract/Summary:PDF Full Text Request
The research object is to study on reconstitution of Mortierella Fermentation of GLA.Study its culture medium,culture conditions,ultrasonic extraction, purification of the urine bag study to determine the optimum conditions, provide a reference for industrial production.Mortierella deep fermentation medium and culture conditions GLA optimized to GLA production index, to determine the best culture medium and conditions.In the single factor, based on a SAS8.2 analysis,to determine the best medium: glucose, 7.66%, 0.2% sodium citrate, potassium dihydrogen phosphate 0.2%, 0.05% magnesium sulfate, ammonium sulfate 0.26%, pH5.91 ; in the single factor basis, using analysis of variance to determine the optimal culture conditions: fermentation temperature is 28℃, fermentation time was 7d, liquid volume 50 mL, 8% inoculum;GLA synthesis of its characteristics were studied for the effective increase GLA production. Research shows that by using the temperature sub-culture, can effectively promote the synthesis and improve the GLA GLA production. Sub-culture conditions were: 28℃cultured for 5 days, 20℃culture for 2 days.Ultrasonic assisted extraction GLA, obtained through research on the influence of decreasing order of GLA production in order to liquid ratio>ultrasonic treatment time>ultrasonic power, based on a single factor quadratic response surface analysis of rotation design, may the best extraction process: ultrasonic time of 40min, liquid ratio of 8:1, ultrasonic frequency of 366KHz, the best yield was 899.26mg / L.Urea inclusion of purified GLA. GLA content of the evaluation, the use of orthogonal experiments the optimum conditions for inclusion, using gas chromatography.The best experimental conditions for inclusion were: urea: fatty acids as 4:1 (W/W), fatty acid: ethanol 1:12 (W/W), inclusion temperature of -15℃and inclusion time was 12h, microbial fat content of 47.1% in the GLA.
Keywords/Search Tags:Mortierella isabellina, fermentation, ultrasonic, Gamma-Linolenic Acid
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