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Evaluation of bread crumbs as a potential carbon source for the growth of Thraustochytrid species for oil and omega-3 production

Thyagarajan,T, Puri,M, Vongsvivut,J and Barrow,CJ 2014, Evaluation of bread crumbs as a potential carbon source for the growth of Thraustochytrid species for oil and omega-3 production, Nutrients, vol. 6, no. 5, pp. 2104-2114, doi: 10.3390/nu6052104.

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Title Evaluation of bread crumbs as a potential carbon source for the growth of Thraustochytrid species for oil and omega-3 production
Author(s) Thyagarajan,T
Puri,MORCID iD for Puri,M orcid.org/0000-0003-2469-3326
Vongsvivut,J
Barrow,CJORCID iD for Barrow,CJ orcid.org/0000-0002-2153-7267
Journal name Nutrients
Volume number 6
Issue number 5
Start page 2104
End page 2114
Publisher MDPI AG
Place of publication Basel, Switzerland
Publication date 2014-05
ISSN 2072-6643
Keyword(s) Biodiesel
Feed supplement
Static fermentation
Thraustochytrids
Science & Technology
Life Sciences & Biomedicine
Nutrition & Dietetics
POLYUNSATURATED FATTY-ACIDS
DHA PRODUCTION
MICROALGAE
PROTISTS
GLYCEROL
YEASTS
Summary The utilization of food waste by microorganisms to produce omega-3 fatty acids or biofuel is a potentially low cost method with positive environmental benefits. In the present study, the marine microorganisms Thraustochytrium sp. AH-2 and Schizochytrium sp. SR21 were used to evaluate the potential of breadcrumbs as an alternate carbon source for the production of lipids under static fermentation conditions. For the Thraustochytrium sp. AH-2, submerged liquid fermentation with 3% glucose produced 4.3 g/L of biomass and 44.16 mg/g of saturated fatty acids after seven days. Static fermentation with 0.5% and 1% breadcrumbs resulted in 2.5 and 4.7 g/L of biomass, and 42.4 and 33.6 mg/g of saturated fatty acids, respectively. Scanning electron microscopic (SEM) studies confirmed the growth of both strains on breadcrumbs. Attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy for both strains were consistent with the utilization of breadcrumbs for the production of unsaturated lipids, albeit at relatively low levels. The total lipid yield for static fermentation with bread crumbs was marginally lower than that of fermentation with glucose media, while the yield of unsaturated fatty acids was considerably lower, indicating that static fermentation may be more appropriate for the production of biodiesel than for the production of omega-3 rich oils in these strains.
Language eng
DOI 10.3390/nu6052104
Field of Research 100302 Bioprocessing, Bioproduction and Bioproducts
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2014, MDPI AG
Persistent URL http://hdl.handle.net/10536/DRO/DU:30067745

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.