Abstract:
:A novel two-step fermentation process was developed to enhance arachidonic acid (ARA) production by Mortierella alpina ME-1 in a 5 l fermentor. Agitation speed and aeration rate were adjusted from 180 to 40 rpm and from 0.6 to 1 vvm, respectively, after 5 days cultivation, to decrease physical damage to the mycelia and to extend the stationary phase. Moreover, 3% (w/v) and 2% (w/v) ethanol were fed after 5 and 7 days cultivation, respectively, to enhance ARA content of total lipid. Eventually, an ARA yield of 19.8 g/l was achieved, which was 1.7 times higher than that of a one-step fed-batch cultivation.
journal_name
Biotechnol Lettjournal_title
Biotechnology lettersauthors
Jin MJ,Huang H,Xiao AH,Zhang K,Liu X,Li S,Peng Cdoi
10.1007/s10529-008-9661-1subject
Has Abstractpub_date
2008-06-01 00:00:00pages
1087-91issue
6eissn
0141-5492issn
1573-6776journal_volume
30pub_type
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