PROBIOTIC Rhodotorula mucilaginosa ISOLATED FROM FERMENTED FOOD: INVESTIGATION OF PUFA PRODUCTION AND STRATEGY FOR HEALTH IMPROVEMENT

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Published: 2022-05-25

Page: 172-178


R. JASMINE *

Department of Biotechnology & Bioinformatics, Bishop Heber College, Tiruchirappalli 620017, India.

R. GANESH

Department of Biotechnology & Bioinformatics, Bishop Heber College, Tiruchirappalli 620017, India.

S. MOHANAPRIYA

Department of Biotechnology & Bioinformatics, Bishop Heber College, Tiruchirappalli 620017, India.

R. DHARANI

Department of Biotechnology & Bioinformatics, Bishop Heber College, Tiruchirappalli 620017, India.

*Author to whom correspondence should be addressed.


Abstract

Polyunsaturated fatty acids (PUFAs) are a vital component for human health. PUFA cannot be synthesized by human system and hence dependance on other sources has become inevitable.

Though porcine liver and fish oil were the dependable sources for ages past, yet cheaper microbial source was sought after and have gained importance as well. Such microbial oils normally used as biofuels can also be used for several therapeutic purposes. Hence, this study was designed to evaluate the quality and quantity of lipids produced by a probiotic yeast, Rhodotorula mucilaginosa. The lipid production potential of Rhodotorula mucilaginosa has indeed attracted a lot of attention. Isolation and characterization of the probiotic yeast with enhanced lipid production and determining the lipid components have become the aim of the work.

Keywords: Rhodotorula mucilaginosa, single cell oil, lipid, oleaginous


How to Cite

JASMINE, R., GANESH, R., MOHANAPRIYA, S., & DHARANI, R. (2022). PROBIOTIC Rhodotorula mucilaginosa ISOLATED FROM FERMENTED FOOD: INVESTIGATION OF PUFA PRODUCTION AND STRATEGY FOR HEALTH IMPROVEMENT. Asian Journal of Advances in Medical Science, 4(1), 172–178. Retrieved from https://mbimph.com/index.php/AJOAIMS/article/view/3021

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