Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides

文献类型： 外文期刊

第一作者： Shi, Haisu

作者： Shi, Haisu;Lin, Hao;Yan, Yiran;Wang, Ruhong;Wu, Rina;Wu, Junrui;Shi, Haisu;Wu, Rina;Wu, Junrui;Shi, Haisu;Wu, Rina;Wu, Junrui;Zhang, Yingtong

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关键词： Mucor circinelloides; Ultrasound; Papain; Polyunsaturated fatty acids; Fermented pork backfat

期刊名称：APPLIED MICROBIOLOGY AND BIOTECHNOLOGY （ 影响因子：5.0； 五年影响因子：5.2 ）

ISSN： 0175-7598

年卷期： 2024 年 108 卷 1 期

页码：

收录情况： SCI

摘要： Pork backfat (PB) contains excessive saturated fatty acids (SFAs), but lacks polyunsaturated fatty acids (PUFAs). Excessive SFAs can be used as a substrate for the growth of certain microorganisms that convert them into PUFAs and monounsaturated fatty acids (MUFAs), and the added value of PB can be enhanced. In this study, Mucor circinelloides CBS 277.49 and Lactiplantacillus plantarum CGMCC 24189 were co-cultured for conversion of PB into fermented pork backfat (FPB) with high level of PUFAs. Our results showed that the content of gamma-linolenic acid (GLA) and linoleic acid (LA) in the surface of FPB reached 9.04 +/- 0.14 mg/g and 107.31 +/- 5.16 mg/g for 7-day fermentation, respectively. To convert the internal SFAs of PB, ultrasound combined with papain was used to promote the penetrative growth of M. circinelloides into the internal PB, and the GLA level in the third layer of fat reached 2.58 +/- 0.31 mg/g FPB. The internal growth of M. circinelloides in PB was promoted by adjusting the oxygen rate and ventilation rate through the wind velocity sensor. When the oxygen rate is 2 m/s and the ventilation rate is 18 m(3)/h, the GLA level in the third layer of fat reached 4.13 +/- 1.01 mg/g FPB. To further improve the level of PUFAs in PB, FPB was produced by M. circinelloides at 18 degrees C. The GLA content on the surface of FPB reached 15.73 +/- 1.13 mg/g FPB, and the GLA yield in the second and third layers of fat reached 8.68 +/- 1.77 mg/g FPB and 6.13 +/- 1.28 mg/g FPB, the LA yield in the second and third layers of fat reached 105.45 +/- 5.01 mg/g FPB and 98.46 +/- 4.14 mg/g FPB, respectively. These results suggested that excessive SFAs in PB can be converted into PUFAs and provided a new technique for improving PUFAs in FPB.

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