Original scientific paper

Production of Arachidonic Acid by Mortierella alpina I49-N18

Chengling Yuan ; Key Laboratory of Ion Beam Bioengineering, Chinese Academy of Sciences, Hefei P.O. Box 1126, 230031, Anhui, China
Ji Wang ; Key Laboratory of Ion Beam Bioengineering, Chinese Academy of Sciences, Hefei P.O. Box 1126, 230031, Anhui, China
Yun Shang ; Wuhan Alking Bioengineering Co., Ltd, Wuhan Luo Yu Road #71, 430079, China
Guohong Gong ; Wuhan Alking Bioengineering Co., Ltd, Wuhan Luo Yu Road #71, 430079, China
Jianming Yao ; Key Laboratory of Ion Beam Bioengineering, Chinese Academy of Sciences, Hefei P.O. Box 1126, 230031, Anhui, China
Zengling Yu ; Key Laboratory of Ion Beam Bioengineering, Chinese Academy of Sciences, Hefei P.O. Box 1126, 230031, Anhui, China

Abstract

Arachidonic acid (AA), an essential fatty acid in human body, fermented by Mortierella alpina I49-N18 was investigated in a shake-flask, and a 50-ton fermentor. In order to optimize the culture conditions, the effects of temperature, initial pH, culture time, carbon and nitrogen sources were studied. Furthermore, the way of adding sugar during fermentation was evaluated in a 50-ton fermentor. Under the optimum culture conditions, arachidonic acid produced in shake-flask and 50-ton fermentor was 4.55 and 5.11 g/L media, respectively. It was shown that the highest percentage of AA in lipids in shake-flask and 50-ton fermentor reached 70.20 and 53.01 %, respectively. Gas chromatography/mass spectrometry tests showed that the oil contained 80 % of polyunsaturated fatty acids such as arachidonic acid, γ-linolenic acid, and linoleic acid.

Keywords

arachidonic acid; fermentation; gas chromatography/mass spectrometry; industrial scale; Mortierella alpina

Hrčak ID:

178560

URI

https://hrcak.srce.hr/178560

Publication date:

12.12.2002.

Article data in other languages: croatian

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