Premium
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.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom