Journal of Industrial Microbiology

, Volume 8, Issue 3, pp 171–178

Effect of cultural conditions on production of eicosapentaenoic acid byPythium irregulare

  • Edgar E. Stinson
  • Raymond Kwoczak
  • Michael J. Kurantz
Original Papers

DOI: 10.1007/BF01575850

Cite this article as:
Stinson, E.E., Kwoczak, R. & Kurantz, M.J. Journal of Industrial Microbiology (1991) 8: 171. doi:10.1007/BF01575850

Summary

The effect of culture conditions upon lipid content and fatty acid composition of mycelia ofPythium irregulare was investigated with particular attention to increasing the yield of 5,8,11,14,17-eicosapentaenoic acid (20∶5; ω−3) (EPA). All experiments were done by shake flask culture using a yeast extract + malt extract medium. The maximum growth rate was obtained at 25°C, but maximum EPA production was obtained at 12°C. The highest EPA production was 76.5 μg EPA/ml 13 days fermentation at 12°C. Addition of glucose during fermentation increased the yield considerably. The highest yield was 112 μg/ml, obtained at 13 days fermentation with spiking on day 11. Fermentation time could be shortened by initial incubation at 25°C for 2 days, followed by incubation at 12°C for 6 days. The culture also produced arachidonic acid and other ω-6 polyunsaturated fatty acids. EPA production was also obtained with lactose or sweet whey permeate, a by-product of cheese manufacture that contains lactose as the main carbohydrate.

Key words

EPAOmega-3Arachidonic acidPolyunsaturated fatty acid

Copyright information

© Society for Industrial Microbiology 1991

Authors and Affiliations

  • Edgar E. Stinson
    • 1
  • Raymond Kwoczak
    • 1
  • Michael J. Kurantz
    • 1
  1. 1.Eastern Regional Research CenterU.S. Department of AgriculturePhiladelphiaU.S.A.