A novel two-step fermentation process for improved arachidonic acid production by Mortierella alpina.
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.
Jin
Ming-Jie
MJ
College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing, 210009, People's Republic of China.
Huang
He
H
Xiao
Ai-Hua
AH
Zhang
Kun
K
Liu
Xin
X
Li
Shuang
S
Peng
Chao
C
D016718:Arachidonic Acid / Q000096:biosynthesis*; D003470:Culture Media; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005947:Glucose / Q000378:metabolism; D020094:Mortierella / Q000378:metabolism*; D025282:Mycelium / Q000378:metabolism
D003470:Culture Media; D016718:Arachidonic Acid; D000431:Ethanol; D005947:Glucose