Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Studies on Mucor racemosus Fermentation to Manufacture Gamma-linolenic Acid Functional Food Douchi
He LUBi-Bo ZHANGZhao-Hui WU
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2010 Volume 16 Issue 6 Pages 543-548

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Abstract

This study aims to maximize the yield of gamma-linolenic acid (GLA) by a filamentous fungus, Mucor racemosus, using fermentation Douchi. Optimized fermentation conditions includes inoculum size and temperature. GLA content in Douchi by M. racemosus greatly varied in terms of fermentation temperature, from zero to 3.38% in total fatty acids, which means apart from fermentation temperature some other factors must affect GLA content in Douchi. The optimal amount of inoculums was 5.30 × 107 spores/10 g cooked soybean. The optimal temperature for fermentation was about 26°C. Under the optimal fermentation conditions, the GLA production of M. racemosus could be enhanced by optimizing the Douchi fermentation condition. Douchi, which contains GLA, may be directly absorbed through diet. Thus, Douchi may be a good kind of healthy food for people.

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© 2010 by Japanese Society for Food Science and Technology
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