Galactomyces geotrichum mold isolated from a traditional fried cottage cheese produced omega-3 fatty acids

https://doi.org/10.1016/j.ijfoodmicro.2019.108503Get rights and content
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Highlights

  • Molds Galactomyces geotrichum showed ability for production of n-6 and n-3 PUFA.

  • The composition of medium and conditions of culture were optimized.

  • Addition of rapeseed oil, vit. B12 and yeast extract determined PUFA production.

  • Cheese prepared with addition of G. geotrichum showed higher content of PUFA.

Abstract

Thirty nine strains of Galactomyces geotrichum molds were isolated from a traditional fried cottage cheese and production of polyunsaturated fatty acids (PUFA) was assessed. Among them eleven strains produced an extracellular lipids enriched in n-6 and n-3 PUFA. The extracellular lipids produced by G. geotrichum strain 38 contained the highest amounts of total PUFA (24.3%), with the highest contribution of n-3 fatty acids (17.9%), where α-linolenic, eicosapentaenoic, docosapentaenoic and docosahexaenoic acids were the main contributors. To obtain maximal production of PUFA, composition of the medium consisted of 10 g/L rapeseed oil, 5 g/L yeast extract, 0.05 g/L K2HPO4, 0.17 g/L MgSO4, 0.015 g/L MnSO4, 0.015 g/L ZnSO4, 0.05 g/L FeSO4, and 10 mg/L vitamin B12. The optimal growth conditions at 30 °C involve: aeration at 1.5 vvm (volume of air per volume of broth per minute) at pH 6.5. The cheese produced under described conditions contained higher amount of n-3 PUFA (0.25 mg/g cheese) in comparison to control (0.01 mg/g). α-Linolenic acid predominated among n-3 fatty acids. Galactomyces geotrichum is a natural microflora of dairy products, and could be used to enrich food/cheese in deficient omega-3 lipids.

Keywords

Galactomyces geotrichum
Cottage cheese
Polyunsaturated fatty acids
Omega-3
Omega-6

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