Optimization for the Production of Arachidonic Acid from Mortierellaalpina

doi:10.3969/j.issn.1673-1689.2016.01.016

Home > Archive>Volume 35, Issue 1, 2016 >101-106. DOI:10.3969/j.issn.1673-1689.2016.01.016

Optimization for the Production of Arachidonic Acid from Mortierellaalpina
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                        10.3969/j.issn.1673-1689.2016.01.016
                    
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Single factor and orthogonal experiments were applied to investigate effects of different nutrients and conditions on the fermentation of arachidonic acid by M. alpina. Results indicated that corn and soybean meal were preferred for fungal growth and lipid accumulation. With a temperature-shift strategy the fermentation time was shortened two days. Arachidonic acid reached the maximum yield（13.6 g/L） when the medium was comprised of 66 g/L corn meal，54 g/L soybean meal，3 g/L KH2PO4，1 g/L MgSO4 and 2 g/L Na2SO4.

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CAO Ganggang, GUAN Zhengbing, LIAO Xiangru. Optimization for the Production of Arachidonic Acid from Mortierellaalpina[J]. Journal of Food Science and Biotechnology,2016,35(1):101-106.

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Online: March 11,2016
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