Journal
BIOTECHNOLOGY LETTERS
Volume 30, Issue 6, Pages 1087-1091Publisher
SPRINGER
DOI: 10.1007/s10529-008-9661-1
Keywords
arachidonic acid; fermentation; lipid production; polyunsaturated fatty acid; Mortierella alpina
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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.
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