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Fermentation
Volume 12
Issue 8
10.3390/fermentation12080394
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Brief Report

Arachidonic Acid Production by Mortierella alpina on Brewery Spent Malt Enriched with Vegetable Oils Using Solid-State Fermentation

by
Silvia Stredanská
1,*,
Janka Kubincová
2,
Mária Kopuncová
2,
Eugen Kiss
1,
Stanislav Baxa
1 and
Miroslav Stredanský
3
1
Division of Food Technologies and Innovation, Department of Food Science, Science, Research and Innovation Section, National Agricultural and Food Centre, Kostolná 5, 900 01 Modra, Slovakia
2
Division of Food Chemistry and Analysis, Department of Food Science, Science, Research and Innovation Section, National Agricultural and Food Centre, Priemyselná 4, 821 08 Bratislava, Slovakia
3
Biorealis, s.r.o.; Komenského 13, 900 01 Modra, Slovakia
*
Author to whom correspondence should be addressed.
Fermentation 2026, 12(8), 394; https://doi.org/10.3390/fermentation12080394 (registering DOI)
Submission received: 13 July 2026 / Revised: 7 August 2026 / Accepted: 20 August 2026 / Published: 21 August 2026
(This article belongs to the Section Fermentation Process Design)
Versions Notes

Abstract

Arachidonic acid (AA) is a high-value long-chain polyunsaturated fatty acid commonly produced by submerged fermentation of oleaginous fungi. Solid-state fermentation (SSF) using low-cost agro-industrial by-products represents a promising alternative approach for sustainable microbial lipid production. In this study, spent malt, a by-product of the brewing industry, was evaluated as a solid substrate for AA production by Mortierella alpina under SSF conditions. Four M. alpina strains were screened for growth, lipid accumulation, and AA production, and M. alpina 959 was selected as the most promising strain. The effects of nitrogen supplementation and oil incorporation on biomass formation, lipid accumulation, and AA productivity were subsequently investigated. Sunflower oil incorporation into spent malt-based substrates improved AA productivity under the most favorable conditions, resulting in an AA proportion of 38.6% of total fatty acids and 102.5 mg AA g−1 of final dry mass of the SSF system (FDW-SC). Comparison of selected vegetable oils further demonstrated that the lipid source affected AA production, while having only a limited effect on fungal growth and total lipid accumulation. Overall, this study demonstrates the feasibility of spent malt-based SSF for AA production by M. alpina and highlights the valorization of brewery spent malt as a low-cost agro-industrial by-product for the production of value-added microbial lipids.
Keywords: arachidonic acid; Mortierella alpina; solid-state fermentation; spent malt; agro-industrial by-products; microbial lipid; single cell oil arachidonic acid; Mortierella alpina; solid-state fermentation; spent malt; agro-industrial by-products; microbial lipid; single cell oil

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MDPI and ACS Style

Stredanská, S.; Kubincová, J.; Kopuncová, M.; Kiss, E.; Baxa, S.; Stredanský, M. Arachidonic Acid Production by Mortierella alpina on Brewery Spent Malt Enriched with Vegetable Oils Using Solid-State Fermentation. Fermentation 2026, 12, 394. https://doi.org/10.3390/fermentation12080394

AMA Style

Stredanská S, Kubincová J, Kopuncová M, Kiss E, Baxa S, Stredanský M. Arachidonic Acid Production by Mortierella alpina on Brewery Spent Malt Enriched with Vegetable Oils Using Solid-State Fermentation. Fermentation. 2026; 12(8):394. https://doi.org/10.3390/fermentation12080394

Chicago/Turabian Style

Stredanská, Silvia, Janka Kubincová, Mária Kopuncová, Eugen Kiss, Stanislav Baxa, and Miroslav Stredanský. 2026. "Arachidonic Acid Production by Mortierella alpina on Brewery Spent Malt Enriched with Vegetable Oils Using Solid-State Fermentation" Fermentation 12, no. 8: 394. https://doi.org/10.3390/fermentation12080394

APA Style

Stredanská, S., Kubincová, J., Kopuncová, M., Kiss, E., Baxa, S., & Stredanský, M. (2026). Arachidonic Acid Production by Mortierella alpina on Brewery Spent Malt Enriched with Vegetable Oils Using Solid-State Fermentation. Fermentation, 12(8), 394. https://doi.org/10.3390/fermentation12080394

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