Department of Food Science and Technology, Science and Research Branch, Islamic Azad University , Tehran , Iran .
Crit Rev Biotechnol. 2015 Mar;35(1):94-102. doi: 10.3109/07388551.2013.804805. Epub 2013 Jul 9.
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.
本文综述了利用真菌进行固态发酵（SSF）生产单细胞油（SCO）的一些方面。本文概述了 SSF 对上述真菌形成 SCO 的优势，并证明了多不饱和脂肪酸（PUFA）的含量取决于发酵培养基的类型和培养条件。讨论了影响莫氏菌属脂质积累和脂肪酸谱的过程变量，包括培养温度、时间、通气、菌丝生长阶段、基质粒径、碳氮比、初始含水量和 pH 以及向基质中添加氮和油。最后，本文强调了 SSF 中大规模生产多不饱和脂肪酸的未来研究趋势。
