A novel two-step fermentation process for improved arachidonic acid production by 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.
KeywordsArachidonic acid Fermentation Lipid production Polyunsaturated fatty acid Mortierella alpina
The authors would like to thank the financial support from the National Natural Science Foundation of China (No. 20606018) and the Ministry of Science and Technology of China (National Basic Research Program of China (No. 2007CB707805)).
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