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Production of docosahexaenoic acid by marine bacteria isolated from deep sea fish

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Lipids

Abstract

Five bacterial strains isolated from the intestine of deep sea fish were shown to produce docosahexaenoic acid (22∶6n−3; DHA) at a level of 6.4 to 11.6% of total fatty acids when incubated in DHA-free medium. In all of the strains examined, other polyunsaturated fatty acids were barely detectable, except for eicosapentaenoic acid (20∶5n−3). A typical strain, such as T3615, produced DHA at a concentration of about 0.8 mg/L within six days of aerobic incubation at 5°C and under atmospheric pressure. The T3615 strain, belonging to the genusVibrio, is rod-shaped, Gram-negative, motile and facultatively anaerobic.

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Abbreviations

DHA:

docosahexaenoic acid

EPA:

eicosapentaenoic acid

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Authors and Affiliations

  1. National Research Institute of Fisheries Science, 2-12-4, Fukuura, Kanazawaku, 236, Yokohama, Kanagawa, Japan

    Yutaka Yano, Akihiko Nakayama, Hiroaki Saito & Kenji Ishihara

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  1. Yutaka Yano
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  2. Akihiko Nakayama
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  3. Hiroaki Saito
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  4. Kenji Ishihara
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Yano, Y., Nakayama, A., Saito, H. et al. Production of docosahexaenoic acid by marine bacteria isolated from deep sea fish. Lipids 29, 527–528 (1994). https://doi.org/10.1007/BF02578252

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  • DOI: https://doi.org/10.1007/BF02578252

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