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Production of arachidonic acid by filamentous fungus, Mortierella alliacea strain YN‐15
Author(s) -
Aki Tsunehiro,
Nagahata Yumiko,
Ishihara Katsuyuki,
Tanaka Yoshio,
Morinaga Tsutomu,
Higashiyama Kenichi,
Akimoto Kengo,
Fujikawa Shigeaki,
Kawamoto Seiji,
Shigeta Seiko,
Ono Kazuhisa,
Suzuki Osamu
Publication year - 2001
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/s11746-001-0311-2
Subject(s) - yeast extract , starch , industrial fermentation , food science , arachidonic acid , mycelium , oleic acid , polyunsaturated fatty acid , chemistry , fermentation , biochemistry , fungus , potassium phosphate , fatty acid , biology , botany , organic chemistry , enzyme
A filamentous fungus producing significant levels of arachidonic acid (AA, C20∶4n−6) was isolated from a freshwater pond sample and assigned to the species Mortierella alliacea . This strain, YN‐15, accumulated AA mainly in the form of triglyceride in its mycelia. An optimized culture in 25 L of medium containing 12% glucose and 3% yeast extract yielded 46.1 g/L dry cell weight, 19.5 g/L total fatty acid, and 7.1 g/L AA by 7‐d cultivation in a 50‐L jar fermenter. Assimilation of soluble starch by YN‐15 was notably enhanced by the addition of oleic acid, soybean oil, ammonium sulfate, or potassium phosphate to a starch‐based medium. Using starch as a main carbon source in the pre‐pilot scale cultivation improved the production of AA by up to 5.0 g/L. Mortierella alliacea strain YN‐15 is therefore a promising fungal isolate for industrial production of AA and other polyunsaturated fatty acids.