title: Evaluation of the effect of process variables on the fatty acid profile of single cell oil produced by Mortierella using solid-state fermentation.
abstract: This article reviews some of the aspects of single cell oil (SCO) production using solid-state fermentation (SSF) by fungi of the genus Mortierella. This article provides an overview of the advantages of SSF for SCO formation by the aforementioned fungus and demonstrates that the content of the polyunsaturated fatty acids (PUFA) depend on the type of fermentation media and culture conditions. Process variables that influence lipid accumulation by Mortierella spp. and the profile of the fatty acids are discussed, including incubation temperature, time, aeration, growth phase of the mycelium, particle size of the substrate, carbon to nitrogen ratio, initial moisture content and pH as well as supplementation of the substrate with nitrogen and oil. Finally, the article highlights future research trends for the scaled-up production of PUFAs in SSF.
authors.affiliation: Department of Food Science and Technology, Science and Research Branch, Islamic Azad University , Tehran , Iran .
authors.forename: Seyedeh Zeinab
authors.initials: SZ
authors.lastname: Asadi
authors.forename: Kianoush
authors.initials: K
authors.lastname: Khosravi-Darani
authors.forename: Houshang
authors.initials: H
authors.lastname: Nikoopour
authors.forename: Hossein
authors.initials: H
authors.lastname: Bakhoda
mesh_terms: D005227:Fatty Acids / Q000378:metabolism*; D005285:Fermentation; D020094:Mortierella / Q000378:metabolism*; D009821:Oils / Q000378:metabolism*
chemical_list: D005227:Fatty Acids; D009821:Oils
keywords: Mortierella alpina; polyunsaturated fatty acids (PUFA); processing variables; single cell oil (SCO); solid-state fermentation (SSF)