Open AccessProduction of Docosahexaenoic Acid, DHA using Different Modes of Cultivation by Aurantiochytrium sp. SW1
Author(s) -
Shariffah Nurhidayah Syed Abdul Rahman,
Mohd Sahaid Kalil,
Aidil Abdul Hamid
Publication year - 2021
Publication title -
sains malaysiana
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.251
H-Index - 29
ISSN - 0126-6039
DOI - 10.17576/jsm-2021-5007-10
Subject(s) - docosahexaenoic acid , food science , fermentation , chemistry , fatty acid , polyunsaturated fatty acid , eicosapentaenoic acid , nutrient , biochemistry , organic chemistry
Thraustochytrids, such as members of the genus Aurantiochytrium, are rich in docosahexaenoic acid (DHA, C22:6n-3) and represent a promising source of omega-3 fatty acids which plays a vital role in the enhancement of human health, particularly for neurological and visual functions. Different modes of cultivation (batch, fed-batch and repeated-batch) by Aurantiochytrium sp. SW1 were studied for effective docosahexaenoic acid (DHA) production. In this study, three different modes of fermentation were carried out in 1 L shake flasks with a working volume of 500 mL, incubated at 30 ºC and 200 rpm. Batch cultivation significantly exceeds the rest of cultivation modes, achieving maximal lipid and DHA concentrations of 11.22 g/L and 5.87 g/L, respectively, and DHA productivity of 0.061 g/L/h. Lipid and DHA concentration of the repeated-batch process decreased through the cycles for all three different types of replacement ratio (80, 90 and 95%). The average decrease percentage of DHA concentration for cycle one and cycle two were 21.76 and 32.52%, respectively. However, the fatty acid composition of lipids obtained in the cycles remained consistent with 16:0 and DHA being the most abundant fatty acids indicating that this mode of fermentation is highly useable for industrial applications.