ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Kannan Visali1, Anandan Rubavathi1, Sembulingam Jayasri1, Elamathi Vimali2 and Athiappan Murugan1
1Department of Microbiology, Periyar University, Salem, Tamil Nadu, India.
2Department of Biotechnology, AVS college of Arts and Science, Salem, Tamil Nadu, India.
Article Number: 9198 | © The Author(s). 2024
J Pure Appl Microbiol. 2024;18(2):1347-1357.
Received: 22 December 2023 | Accepted: 23 April 2024 | Published online: 02 June 2024
Issue online: June 2024

Palmitic acid is used in cosmetics as well as skin care products, and its extraction from plants remains major source of production. The conventional process of extraction is quite laborious and may lead to loss of plant diversity. Therefore, the current investigation aims at producing palmitic acid from coconut oilcake using probiotics isolated from marine fish. A total of 18 bacterial strains were isolated from Indian oil Sardine fish (Sardinella longiceps) and Obtuse barracuda fish (Sphyraena obtusata). Among various strains isolated, Mm12 strain was able to synthesize 60.57 mg/100mL fatty acids. The production of palmitic acid was optimized using RSM with the most appropriate values of the tested parameters by using Design-Expert 13 to resolve the correlation coefficients binomial equation’s reciprocal matrix as temperature 10°C, pH 5.5, and 40 g oil cake substrate. The highest quantity of palmitic acid that could be produced under ideal circumstances has been estimated to be 19.97 mg/100 mL which was confirmed by GC–MS fatty acid methyl ester (FAME) analysis. Production of palmitic acids from the oil cake was not only a novel method of valorizing industrial waste using probiotic bacteria and but also a promising method of producing palmitate using cheaper substrates.


Probiotics, Fatty Acids, Coconut Oilcake, Palmitic Acid, GC–MS FAME Analysis

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© The Author(s) 2024. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.