Enhancing arachidonic acid production by Mortierella alpina ME-1 using improved mycelium aging technology

Ming Jie Jin; He Huang; Ai Hua Xiao; Zhen Gao; Xin Liu; Chao Peng

doi:10.1007/s00449-008-0229-1

Enhancing arachidonic acid production by Mortierella alpina ME-1 using improved mycelium aging technology

Ming Jie Jin, He Huang, Ai Hua Xiao, Zhen Gao, Xin Liu, Chao Peng

生物与制药工程学院

Nanjing Tech University

科研成果: 期刊稿件 › 文章 › 同行评审

41 引用（Scopus）

摘要

Traditional mycelium aging technology was improved to enhance arachidonic acid (ARA) production by Mortierella alpina ME-1. Filtration step was skipped and additional carbon and nitrogen sources were fed during aging. The levels of the significant factors (time, temperature, ethanol, and KNO₃) affecting ARA production during improved aging process were also optimized by applying response surface methodology (RSM), and the maximum ARA yield of 19.02 g/l was achieved in a 5 l fermentor at 5.6 days, temperature 13.7°C, ethanol 42.44 g/l, and KNO₃ 2.62 g/l. This yield was 1.55 times higher than that of traditional aging technology. The improved mycelium aging technology is considered to be a useful strategy for enhancing ARA production.

源语言	英语
页（从-至）	117-122
页数	6
期刊	Bioprocess and Biosystems Engineering
卷	32
期	1
DOI	https://doi.org/10.1007/s00449-008-0229-1
出版状态	已出版 - 1月 2009

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title = "Enhancing arachidonic acid production by Mortierella alpina ME-1 using improved mycelium aging technology",

abstract = "Traditional mycelium aging technology was improved to enhance arachidonic acid (ARA) production by Mortierella alpina ME-1. Filtration step was skipped and additional carbon and nitrogen sources were fed during aging. The levels of the significant factors (time, temperature, ethanol, and KNO3) affecting ARA production during improved aging process were also optimized by applying response surface methodology (RSM), and the maximum ARA yield of 19.02 g/l was achieved in a 5 l fermentor at 5.6 days, temperature 13.7°C, ethanol 42.44 g/l, and KNO3 2.62 g/l. This yield was 1.55 times higher than that of traditional aging technology. The improved mycelium aging technology is considered to be a useful strategy for enhancing ARA production.",

keywords = "Aging, Arachidonic acid, Mortierella alpina, Optimization, Response surface methodology",

author = "Jin, {Ming Jie} and He Huang and Xiao, {Ai Hua} and Zhen Gao and Xin Liu and Chao Peng",

year = "2009",

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doi = "10.1007/s00449-008-0229-1",

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AU - Jin, Ming Jie

AU - Huang, He

AU - Xiao, Ai Hua

AU - Gao, Zhen

AU - Liu, Xin

AU - Peng, Chao

PY - 2009/1

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N2 - Traditional mycelium aging technology was improved to enhance arachidonic acid (ARA) production by Mortierella alpina ME-1. Filtration step was skipped and additional carbon and nitrogen sources were fed during aging. The levels of the significant factors (time, temperature, ethanol, and KNO3) affecting ARA production during improved aging process were also optimized by applying response surface methodology (RSM), and the maximum ARA yield of 19.02 g/l was achieved in a 5 l fermentor at 5.6 days, temperature 13.7°C, ethanol 42.44 g/l, and KNO3 2.62 g/l. This yield was 1.55 times higher than that of traditional aging technology. The improved mycelium aging technology is considered to be a useful strategy for enhancing ARA production.

AB - Traditional mycelium aging technology was improved to enhance arachidonic acid (ARA) production by Mortierella alpina ME-1. Filtration step was skipped and additional carbon and nitrogen sources were fed during aging. The levels of the significant factors (time, temperature, ethanol, and KNO3) affecting ARA production during improved aging process were also optimized by applying response surface methodology (RSM), and the maximum ARA yield of 19.02 g/l was achieved in a 5 l fermentor at 5.6 days, temperature 13.7°C, ethanol 42.44 g/l, and KNO3 2.62 g/l. This yield was 1.55 times higher than that of traditional aging technology. The improved mycelium aging technology is considered to be a useful strategy for enhancing ARA production.

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KW - Arachidonic acid

KW - Mortierella alpina

KW - Optimization

KW - Response surface methodology

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Enhancing arachidonic acid production by Mortierella alpina ME-1 using improved mycelium aging technology

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