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Enhancing arachidonic acid production by Mortierella alpina ME-1 using improved mycelium aging technology

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Abstract

Traditional mycelium aging technology was improved to enhance arachidonic acid (ARA) production by Mortierella alpina ME-1. Filtration step was skipped and additional carbon and nitrogen sources were fed during aging. The levels of the significant factors (time, temperature, ethanol, and KNO3) affecting ARA production during improved aging process were also optimized by applying response surface methodology (RSM), and the maximum ARA yield of 19.02 g/l was achieved in a 5 l fermentor at 5.6 days, temperature 13.7 °C, ethanol 42.44 g/l, and KNO3 2.62 g/l. This yield was 1.55 times higher than that of traditional aging technology. The improved mycelium aging technology is considered to be a useful strategy for enhancing ARA production.

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Acknowledgments

This work was supported by grants from the National Natural Science Foundation of China (No. 20606018), the Ministry of Science and Technology of China [National Basic Research Program of China (No. 2007CB707805)], and Hi-Tech Research and Development Program of China (No. 2006AA02Z240).

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Authors and Affiliations

  1. College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, 210009, Nanjing, China

    Ming-Jie Jin, He Huang, Zhen Gao, Xin Liu & Chao Peng

  2. Jiangsu Provincial Innovation Center for Industrial Biotechnology, Nanjing University of Technology, 211816, Nanjing, China

    He Huang & Ai-Hua Xiao

Authors
  1. Ming-Jie Jin
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  2. He Huang
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  3. Ai-Hua Xiao
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  4. Zhen Gao
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  5. Xin Liu
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  6. Chao Peng
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Correspondence to He Huang.

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Jin, MJ., Huang, H., Xiao, AH. et al. Enhancing arachidonic acid production by Mortierella alpina ME-1 using improved mycelium aging technology. Bioprocess Biosyst Eng 32, 117–122 (2009). https://doi.org/10.1007/s00449-008-0229-1

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  • DOI: https://doi.org/10.1007/s00449-008-0229-1

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