Production and Analysis of Oxygenated Unsaturated Fatty Acids from Oleic Acid by Flavobacterium sp. Strain DS5
2009
Song, B.S., Chungbuk National University, Cheongju, Republic of Korea | Han, N.S., Chungbuk National University, Cheongju, Republic of Korea | Lee, B.H., Chungbuk National University, Cheongju, Republic of Korea | Hou, Ching T., National Center for Agricultural Utilization Research, United States Department of Agriculture, Peoria, IL, USA | Kim, B.S., Chungbuk National University, Cheongju, Republic of Korea
Vegetable oils are desirable inexpensive feedstocks for various bioproducts. The content of unsaturated fatty acids such as oleic and linoleic acids are 22% and 55% for soybean oil, 26% and 60% for corn oil, and 61% and 21% for canola oil, respectively. Keto and hydroxy fatty acids are useful industrial chemicals, used in plasticizer, surfactant, lubricant and detergent formulations because of their special chemical properties such as higher viscosity and reactivity compared with other fatty acids. In this study, a microbial isolate, Flavobacterium sp. strain DS5 (NRRL B-14859), was used to convert oleic acid to 10-ketostearic acid (10-KSA) via 10-hydroxystearic acid (10-HSA). Two bioconversion products, 10-KSA and 10-HSA, were quantitatively and qualitatively analyzed using gas chromatography, gas chromatography-mass spectrometry, and ¹H- and ∨13C-nuclear magnetic resonance. The maximum production of 10-KSA and 10-HSA in flask cultures were 3.4 g/L and 0.5 g/L, respectively. The optimum concentrations of glucose and yeast extract, addition time and volume of oleic acid for 10-KSA production were less than 20 g/L, more than 5 g/L, 18 hand 0.3 ml/50 ml, respectively.
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