Ethanol-induced dimorphism and lipid composition changes in Mucor fragilisCCMI 142

Aims: To study the effect of ethanol on morphology, lipid production and fa tty acid profile of Mucor fragilis CCMI 142 cultures. Methods and Results: Cell inhibition in shake flask cultures due to alcohol toxicity grew linearly from 0.418 mol 1(-1) to 0.816 mol 1(-1) ethanol cor responding to a decrease of specific growth rate. The growth inhibition con stant took the value of 2.27 mol 1(-1). The germination of fungal spores in to hyphae is inhibited by concentrations from 0.418 mol 1(-1) to 0.816 mol 1(-1) ethanol. In this range, M. fragilis CCMI 142 spores form, exclusively , budding yeast-like cells instead of filaments. Below 0.418 mol 1(-1) etha nol the formation of yeast-like cells was stimulated and there was a spore germination delay. Conclusions: The lipid content decreased as the concentration of ethanol in creased, and was associated with an increase of unsaturated/saturated fatty acid ratio. Significance and Impact of the Study: The major conclusion of the study is the production of an enriched unsaturated fatty acids final product with pa rticular emphasis to the presence of gamma -linolenic acid (18:3 omega6) a biologically active compound with a useful impact in nutraceutical science.