Soybean Cake as the Substrate in Production of Multi-unsaturated Fatty Acid

• 来源期刊: 中国粮油学报（英文版）
• 学科: 生物学
• 关键词: soybean cake fermentation multi-unsaturated fatty acid and preparation.
• 年，卷（期）: 2002,（z1）
• 页码范围: 24-29
• 页数: 6页
• 分类号: Q54
• 语种: 英文

摘要

The fungal fermentation wasutilized to produce multi-unsaturated fatty acids.Selection of fungi strain and a pilot experimentof fungal fermentation were conducted. Thamount of fermentative fungi was 49g (dry) perL of fermented liquid. The dry fungi contain42.75%-47.78% of oil. The oil yield was 19.7g/L (fermented liquid), containing 5.78%-6.59% ofγ-linolenic acid and 4.6% of ARA acid. Theproduction technology was studied and thephysical and chemical properties of the oil wereanalyzed.