Statistical Approach for Production of Lipid from a Newlyisolated Wickerhamomyces Siamensis SAKSG Strain from Trout Fish

Introduction: Oleaginous yeasts could produce lipid with high contents of poly unsaturated fatty acids (PUFA). Isolation of oleaginous species with a strong ability to produce lipid and longchain polyunsaturated fatty acid (LCPUFA) could be considered as an effective step to the commercialization of LCPUFA production. Materials and methods: Having isolated an oleaginous yeast species from fish, the species were identified by the molecular method. One factor at time and response surface methods was used for optimization of lipid and oleic acid production. Fermentation was being conducted in five days. Results: The yeast specie which isolated from the gills of trout fish was Wickerhamomyces Siamensis SAKSG. Response Surface Methodology (RSM) indicated that optimal conditions for lipid production (27% of dry biomass) was obtained at the middle levels of glucose (42 g/L) and minimum amount of soy bean (5 g/L). The optimal amount of oleic acid (66.5% of lipid) was obtained at high levels of glucose (80 g/L) and soybean (15 g/L). Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and arachidonic acid (ARA) were also produced by this new isolated yeast. Discussion and conclusion: Wickerhamomyces SiamensisSAKSG as oleaginous yeast had great ability to produce lipid with a reasonable amount of LCPUFA. Chemical condition of media highly impact on LCPUFA production. More to the point, protein had positive effect to LCPUFA production via stimulation of the yeast growth.