A novel two-step fermentation process for improved arachidonic acid production by Mortierella alpina.

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 Lett

journal_title

Biotechnology letters

authors

Jin MJ,Huang H,Xiao AH,Zhang K,Liu X,Li S,Peng C

doi

10.1007/s10529-008-9661-1

subject

Has Abstract

pub_date

2008-06-01 00:00:00

pages

1087-91

issue

6

eissn

0141-5492

issn

1573-6776

journal_volume

30

pub_type

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