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 to1 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.
| Original language | English |
|---|---|
| Pages (from-to) | 1087-1091 |
| Number of pages | 5 |
| Journal | Biotechnology Letters |
| Volume | 30 |
| Issue number | 6 |
| DOIs | |
| State | Published - Jun 2008 |
Keywords
- Arachidonic acid
- Fermentation
- Lipid production
- Mortierella alpina
- Polyunsaturated fatty acid