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Growth of three fungi on poultry fat or beef tallow
W Bednarski1, J Kowalewska-Piontas, Z Zegarska
1Institute of Food Biotechnology, University of Agriculture and Technology, 10-957, Olsztyn, Poland.
Abstract:
Aspergillus niger, Geotrichum candidum and Mucor miehei, when grown on a medium containing beef tallow or poultry fat for 5 days at 28°C, in Roux bottles, shake-flasks or fermenters, synthesized from 0.4 to 3.2 g lipids/I. The degree of fat utilization varied from 15 to 70%. The type of fat in the medium, the species of fungi and its cultivation method all influenced the fatty acid composition of fats remaining in the medium, as well as the intracellular lipids of the fungi.
Insights
Three fungi species, Aspergillus niger, Geotrichum candidum, and Mucor miehei, synthesized significant lipids from fats. Cultivation methods and fat types influenced lipid yield and fatty acid profiles.
Area of Science:
- Microbiology
- Biochemistry
- Industrial Biotechnology
Background:
- Fungi are known for their ability to synthesize lipids.
- Understanding microbial lipid synthesis is crucial for biotechnological applications.
Purpose of the Study:
- To investigate lipid synthesis by Aspergillus niger, Geotrichum candidum, and Mucor miehei.
- To determine the influence of different fats and cultivation methods on fungal lipid production and composition.
Main Methods:
- Cultivating three fungal species (Aspergillus niger, Geotrichum candidum, Mucor miehei) on beef tallow or poultry fat.
- Utilizing various cultivation methods: Roux bottles, shake-flasks, and fermenters.
- Incubating cultures at 28°C for 5 days.
Main Results:
- Lipid synthesis ranged from 0.4 to 3.2 g/L across fungal species and conditions.
- Fat utilization varied significantly, from 15% to 70%.
- Fatty acid composition of both residual medium fats and fungal intracellular lipids was influenced by fat type, fungal species, and cultivation method.
Conclusions:
- Aspergillus niger, Geotrichum candidum, and Mucor miehei can effectively synthesize lipids from animal fats.
- Cultivation parameters and substrate type significantly impact microbial lipid production and quality.
