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Production of oxygenated fatty acids from vegetable oils by Flavobacterium sp. strain DS5

Paper ID Volume ID Publish Year Pages File Format Full-Text
33911 44997 2009 4 PDF Available
Title
Production of oxygenated fatty acids from vegetable oils by Flavobacterium sp. strain DS5
Abstract

Flavobacterium sp. strain DS5 (NRRL B-14859) was used to convert two vegetable oils, olive oil and soybean oil, directly to oxygenated fatty acids such as 10-ketostearic acid (10-KSA) and 10-hydroxystearic acid (10-HSA). Lipase addition to the culture was required because strain DS5 did not induce lipase activity to release free fatty acids from vegetable oils. 10-KSA production was higher from olive oil than from soybean oil because olive oil contains more oleic acid, the precursor of 10-KSA. The optimum amounts of olive oil and lipase addition for 10-KSA production were determined as 0.3 ml and 1 mg (specific activity = 700 units/mg) per 50 ml culture medium, respectively. At these conditions, 2.8 g/L of 10-KSA and 0.40 g/L of 10-HSA were obtained from olive oil as a substrate.

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Production of oxygenated fatty acids from vegetable oils by Flavobacterium sp. strain DS5
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Publisher
Database: Elsevier - ScienceDirect
Journal: New Biotechnology - Volume 26, Issues 1–2, 1 October 2009, Pages 105–108
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
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