Effect of triglycerides on the production of lipids and lipase by Mucor hiemalis

Abstract

The effect of triglycerides on the growth of Mucor hiemalis and the production of lipase and mycelial lipids was studied. Addition of 1% triglycerides to the fermentation medium was best for the mycelial as well as the broth lipase production. The added triglycerides seemed to be utilized through the formation of free fatty acids, and towards the end of the growth phase most of the triglycerides and their hydrolysis products were utilized. The mycelial lipase activity was maximum (66 U/g dry mycelium) at the end of the growth phase, while the maximal broth lipase activity (204 U/100 mL) was achieved after the cell lysis had started. The lipids produced per gram mycelia were high initially (260 mg/g dry weight at 48 h), reducing gradually later. With increase in growth the maximum mycelial lipids per 100 mL of culture medium was obtained after 96 h (176 mg/100 mL). The various fractions detected in the mycelial lipid extracts were sterol esters, triglycerides, free fatty acids, diglycerides, sterols, monoglycerides, phosphatidyl ethanolamine, phosphatidyl choline, and small amounts of an unknown polar lipid at all the stages of fermentation studied. Proportion between total neutral and total polar lipids remained nearly constant throughout fermentation.