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| Screening of nervonic acid-producing bacteria and optimization of fermentation conditions |
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| DOI： |
| KeyWord:nervonic acid microbial fermentation Saccharomyces rhodospora GDMCC 2.226 Moringa oleifolia seed oil |
| FundProject:云南省重大科技专项（202102AE090027）；云南省科学技术协会2022—2024年度青年科技人才托举工程项目 |
| Author Name | Affiliation | | SONG Xianjuan1, SUN Aidi1, ZHANG Rui2, ZHOU Peirong1,
HUANG Aixiang1, WANG Xuefeng1,2 | 1.College of Food Science and Technology, Yunnan Agricultural University,
Kunming 650201, China
2.Binzhou Inspection and Testing Center,
Binzhou 256600, Shandong, China |
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| Abstract: |
| In order to provide reference for the acquisition and related studies of nervonic acid, Yunnan′s characteristic woody oil Moringa oleifolia seed oil was used as the substrate to select the strains with high nervonic acid production from four oil-producing strains. The fermentation conditions of the selected strains were optimized by single factor experiment and response surface methodology. The composition and content of fatty acids in the lyophilized powder of the selected strains obtained by fermentation with or without Moringa oleifolia seed oil emulsion (volume ratio of Moringa oleifolia seed oil, water and Tween 80 2∶ 2∶ 1) were determined by GC-MS. The results showed that Saccharomyces rhodospora GDMCC 2226 was the best strain to produce nervonic acid. The optimal fermentation conditions of Saccharomyces rhodospora GDMCC 2.226 were as follows: Moringa oleifolia seed oil (in the form of emulsion) dosage 7%, bacterial fluid dosage 10%, culture temperature 28 ℃ and culture time 48 h. Under these conditions, the content of nervonic acid in the extract of Saccharomyces rhodospora GDMCC 2226 was 2.40 mg/mL. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids (accounting for total fatty acids) in lyophilized powder of Saccharomyces rhodospora GDMCC 2.226 obtained by fermentation without Moringa oleifolia seed oil emulsion(control) were 38.91%, 41.92% and 19.18%, respectively, and the content of nervonic acid was 10.983 μg/g. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids (accounting for total fatty acids) were 48.57%, 31.98% and 19.46%, respectively, and the content of nervonic acid was 13.518 μg/g in the lyophilized powder of Saccharomyces rhodospora GDMCC 2.226 obtained by fermentation with Moringa oleifolia seed oil emulsion, and its absolute content of nervonic acid was 23.1% higher than that of the control. In conclusion, adding Moringa oleifolia seed oil substrate can increase the absolute content of nervonic acid in the lyophilized powder of strain. |
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