TH12098A3 - The hard fungus fermentation process to produce gamma linolenic acid using vinasse. As the main ingredient - Google Patents

Abstract

This invention utilizes vinasse from ethanol production by hard fungal fermentation to produce gamma linolenic acid using winase as the main component. Process for the preparation of fungi in the form of fungal spores. The fungus fermentation process that controls the thickness, moisture and pH of the culture medium. Seedling quantity Temperature and duration Fermentation suitable for fungal growth and high content gamma linolenic acid production. This process can be developed to scale up production on a larger scale. Or at an industrial level Efficiently The fermented products containing gamma linolenic acid as this element can be Used directly as raw material for animal feed Additives in animal feed Or to extract oils containing fatty acids Gamma linolenic elements For use in the animal feed and supplement industry

Claims (2)

1. The hard fungus fermentation process to produce gamma linolenic acid using vinasse as the main component. The steps are: Recipe with white rice and water At a ratio of 2: 1 by wt. Was sterilized by heat The spores were incubated at 22 to 23 ° C for 3 to 6 days, then spores were harvested by leaching with a twine solution at a concentration of 0.01% by volume, shaking and spore separation by filtration. The prepared spore solution is used as Germinated seedlings in solid fermentation b. Fungal fermentation process By preparing solid food with vinasse as the main ingredient The thickness is 2 to 6 centimeters, the humidity of the food is adjusted to the range 50 to 85%, the initial pH is from 3.0 to 5.0 and the spore seed is added to 10 4 to 10 6 s. Pores per gram of solid foods with vinasse as the main ingredient The incubation was incubated at 22 to 32 degrees Celsius for 3 to 6 days. The fermented product samples were dried at 40 to 70 ° C for 16 to 24 hours. 2. The hard fungus fermentation process to produce gamma linolenic acid using vinasse as the main ingredient. In claim 1, where the fungi are eclipse fungi Zygomycetes, order Mucorales selected from Mucor cirxinlloides BCC34222, Mucor rouxii, Mucor isabellina, Mucor hiemalis, Mucor iusitanicus, Mucor javanicus, Mucor spuves. ., Cunninghamella sp., Thamnidium sp., Absidia sp., Rhizopus s p. Or Mortierella s p. The most suitable fungi was Mucor cirxinlloides BCC34222.