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Production of docosahexaenoic acid by marine bacteria isolated from deep sea fish
Author(s) -
Yano Yutaka,
Nakayama Akihiko,
Saito Hiroaki,
Ishihara Kenji
Publication year - 1994
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02578252
Subject(s) - docosahexaenoic acid , eicosapentaenoic acid , polyunsaturated fatty acid , biology , food science , bacteria , incubation , strain (injury) , clinical chemistry , fish oil , vibrio , lipidology , deep sea , vibrionaceae , marine bacteriophage , fatty acid , biochemistry , microbiology and biotechnology , chemistry , fish <actinopterygii> , fishery , anatomy , genetics
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 genus Vibrio , is rod‐shaped, Gram‐negative, motile and facultatively anaerobic.