Technological Parameters of Solid-State Fermentation for Producing Lipid by Mortierella isabellina and Variation of Substrate Composition before and after Fermentation

SUN Ruoyun, YU Bing, MAO Xiangbing, MAO Qian, CHEN Hong, CHEN Daiwen

doi:10.3969/j.issn.1006-267x.2011.12.017

2011 , Vol. 23 >Issue 12: 2157 - 2164

DOI: https://doi.org/10.3969/j.issn.1006-267x.2011.12.017

Molecular Nutrition

Technological Parameters of Solid-State Fermentation for Producing Lipid by Mortierella isabellina and Variation of Substrate Composition before and after Fermentation

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Key Laboratory of Animal Disease-Resistance Nutrition of Ministry of Education, Institution of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, China

Received date: 2011-06-10

Online published: 2011-12-14

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Abstract

In this study, the technological parameters of solid-state fermentation for producing lipid by Mortierella isabellina and the variation of substrate composition before and after fermentation were explored. Single factor trial design and orthogonal trial design were conducted to optimize the substrate composition and fermentation conditions, respectively. Then, the methods of chemical assay, scanning electron microscope (SEM) and X ray diffraction (XRD) were taken to detect physicochemical properties of substrate and products, in order to compare the variation of substrate composition. The results showed that the optimal substrate was mixture of corn starch and wheat bran. The optimal fermentation conditions were corn starch and wheat bran at the proportion of 1∶3, 30% inoculation amount of Mortierella isabellina, 60% moisture content, and 60 g fermentation substrate per 250 mL volume. In addition, the last two factors had a significant effect on the lipid production(P<0.01). Under the optimal fermentation conditions, lipid production reached 102 g/kg DM of fermentation products, and the contents of C18∶3 and C22∶6 in lipid were 4.03% and 1.70%, respectively. Meanwhile, the gross energy of fermentation substrate was increased (15.81 MJ/kg DM vs. 20.44 MJ/kg DM). The results of chemical analysis showed that the contents of neutral detergent fiber, acid detergent lignin, total starch and amylose of substrate were decreased, and the concentrations of reducing sugar and protein of substrate were increased by fermentation. The results of SEM analysis showed that after fermentation, granule of corn starch was eroded, and proportion of small starch granule increased. The results of XRD analysis showed that the crystal type of corn starch was disappeared after the fermentation. These results suggest that solid-state fermentation on the mixture of corn starch and wheat bran by Mortierella isabellina can produce lipid containing high level of unsaturated fatty acids. The probable lipid-producing reason is that physical structure of substrate is altered, and its hydrolysates are used to mycelial growth and lipid production.

Key words： Mortierella isabellina; solid-state fermentation; fermentation conditions; lipid production

Cite this article

SUN Ruoyun, YU Bing, MAO Xiangbing, MAO Qian, CHEN Hong, CHEN Daiwen . Technological Parameters of Solid-State Fermentation for Producing Lipid by Mortierella isabellina and Variation of Substrate Composition before and after Fermentation[J]. Chinese Journal of Animal Nutrition, 2011 , 23(12) : 2157 -2164 . DOI: 10.3969/j.issn.1006-267x.2011.12.017

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