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Production of eicosapentaenoic acid by a bacterium isolated from mackerel intestines
Author(s) -
Akimoto Masamichi,
Ishii Tetsuya,
Yamagaki Koji,
Ohtaguchi Kazuhisa,
Koide Kozo,
Yazawa Kazunaga
Publication year - 1990
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541846
Subject(s) - eicosapentaenoic acid , bacteria , food science , mackerel , yeast extract , yield (engineering) , chemistry , bacterial growth , biology , biochemistry , fish <actinopterygii> , fatty acid , fermentation , polyunsaturated fatty acid , fishery , materials science , metallurgy , genetics
Optimization of culture conditions for the growth rate, 5,8,11,14,17‐ cis ‐Eicosapentaenoic acid (EPA) content and EPA productivity of a bacterium isolated from Pacific mackerel intestines was investigated by use of a culture medium containing 1.00 wt% peptone and 0.50 wt% yeast extract in an artificial sea water (ASW). Cultivation temperature affected the growth rate and cellular EPA content of the bacterium. The cellular EPA content at 8°C was as great as 16.8 mg/g of dry cells, which was more than two times greater than that at 25°C (7.3 mg/g of dry cells), although the growth rate showed a maximum at 25°C. Both the yield of bacterial cells and the cellular EPA content at 25°C reached maximum values when the pH of the culture medium was nearly 7.0 and when the concentration of ASW was 100% (v/v). Under optimum culture conditions [25°C pH 7.0 and 100% (v/v) ASW], the amount of EPA accumulated in the cellular lipids reached 45.6 mg/L of culture broth after 8 hr.