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Biochemical modification of fats by microorganisms: A preliminary survey
Author(s) -
Koritala S.,
Hesseltine C. W.,
Pryde E. H.,
Mounts T. L.
Publication year - 1987
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636384
Subject(s) - rhizopus oligosporus , soybean oil , microorganism , aspergillus oryzae , aspergillus flavus , food science , rhizopus oryzae , lipase , fermentation , chemistry , hydrolysis , bacteria , rhizopus , fatty acid , biology , biochemistry , enzyme , genetics
Over 100 different strains of bacteria, actinomycetes, fungi and yeasts were incubated at 28 C for five days in the presence of soybean oil. Some soybean oil was consumed by many microorganisms, and some was also hydrolyzed to free fatty acids. Aspergillus oryzae , two different strains of Amylomyces rouxii and Rhizopus oligosporus hydrolyzed the oil completely (95%). The fatty acids from Aspergillus flavus fermentation contained less linolenic acid than the original soybean oil. Lipase was found intra‐ and extracellularly when microorganisms were grown in the presence of soybean oil.