Fed-batch Lipid and Carotenoid Production by Rhodotrula glutinis from Pretreated sugarcane bagasse

Document Type : Research Article

Authors

1 MSc student, Department of food engineering, Ahwaz Branch, Islamic Azad University, Ahwaz, Khoozestan, Iran

2 Assistant professor, Department of Agricultural Mechanization and Biosystem Engineering, Faculty of Agriculture, Shoushtar Branch, Islamic Azad University, Shoushtar Iran

3 Assistant professor, Department of Microbiology, faculty of nursing and midwifery, Ahwaz Branch, Islamic Azad University, Ahwaz, Khoozestan, Iran

Abstract

Lipid and carotenoid synthesis from cheap and abundant lignocellulosic resources has received increased attention in the past decade. This research explores the application of reducing sugar from sugarcane bagasse pretreated with nitric acid for the co-production of lipid and carotenoid by yeast, Rhodotorula glutinis. In this study, the influence of heating time (5-180 min) and nitric acid concentration (0.5-10%) on pretreatment of sugarcane bagasse (lignin reduction) and hydrolysis (fermentable sugars) was examined at 121 °C and the optimized values were determined by response surface methodology (RSM). Subsequently, lipid and carotenoid production by Rhodotrula glutins were scrutinized from the acquired substrate of acid hydrolysis and separate hydrolysis and fermentation (SHF) processes at 25 °C, pH=5.5 during 72 hours post inoculation. Once acid concentration and heating time were 6.67% and 118.75 min, respectively, the optimized value of lignin reduction of 93.4% was obtained. In addition, maximum value of 15.57 g/L of reducing sugar was achieved when the acid concentration and heating time were 0.5% and 180 min, respectively. The lipid content in glucose fed-culture, hydrolysate medium and SHF bioprocess were 27.33±1.06%, 19.52±1.34% and 15.43±0.76% of dry cell weight (dcw), In addition, the carotenoid content of 168±67 µg/g dcw, 99±14 µg/g dcw and 189±13 µg/g dcw, were obtained from corresponding substrates, respectively. The most important fraction of fatty acid methyl esters were palmitic and oleic acid. In addition, from the engineering point of view, the physical properties values of produced lipid from all the substrates, were determined.

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References

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Innovative Food Technologies
Volume 5, Issue 3
July 2018
Pages 397-414

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History

  • Receive Date: 20 August 2017
  • Revise Date: 15 December 2017
  • Accept Date: 17 December 2017

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