title: Efficient production of arachidonic acid by Mortierella alpina through integrating fed-batch culture with a two-stage pH control strategy.
abstract: Arachidonic acid (ARA) yield and productivity of Mortierella alpina mutant D20 were enhanced by integrating a fed-batch culture combined with a two-stage pH control strategy. Following a kinetic analysis of the whole fermentation process, a two-stage pH control strategy was developed in which the pH was maintained at 5.5 for the first 48 h and then shifted to 6.5 till the end of fermentation. Using this strategy, a maximum ARA production of 8.12 g/L was achieved. On the basis of pH control, the effects of fed-batch cultures on ARA productivity were further investigated. A maximum ARA productivity of 1.40 g/L/d was obtained with a two-stage constant-speed glucose feeding strategy, starting with a glucose concentration of 50 g/L. This strategy was simple and economical to operate, and it may be possible to apply this approach for large-scale industrial production of ARA.
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China.
authors: Xiangyu
authors: X
authors: Li
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China.
authors: Ye
authors: Y
authors: Lin
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China.
authors: Ming
authors: M
authors: Chang
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China. Electronic address: jinqingzhewuxi@126.com.
authors: Qingzhe
authors: Q
authors: Jin
authors: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, People's Republic of China.
authors: Xingguo
authors: X
authors: Wang
mesh_terms: D016718:Arachidonic Acid / Q000096:biosynthesis*; D061249:Batch Cell Culture Techniques / Q000379:methods*; D018533:Biomass; D019149:Bioreactors / Q000382:microbiology; D005285:Fermentation; D005947:Glucose / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D020094:Mortierella / Q000254:growth & development / Q000378:metabolism*; D013997:Time Factors
chemical_list: D016718:Arachidonic Acid; D005947:Glucose
keywords: Arachidonic acid (ARA); Fed-batch fermentation; Kinetic analysis; Mortierella alpina; pH-shift strategy