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Enhancement of arachidonic acid production by Mortierella alpina 1S‐4
Author(s) -
Higashiyama Kenichi,
Yaguchi Toshiaki,
Akimoto Kengo,
Fujikawa Shigeaki,
Shimizu Sakayu
Publication year - 1998
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/s11746-998-0085-9
Subject(s) - chemistry , potassium , arachidonic acid , magnesium , yield (engineering) , mineral , food science , sodium , calcium , phosphorus , yeast extract , biochemistry , fermentation , organic chemistry , metallurgy , enzyme , materials science
The effect of mineral addition on arachidonic acid (AA) production by Mortierella alpina 1S‐4 was evaluated. At first, the addition of minerals such as sodium, potassium, calcium, and magnesium was examined in flask cultures, and then the addition of phosphorus with the optimal amounts of the minerals was investigated in a 10‐L jar‐fermenter. As a result, 1.5% soy flour medium with the addition of 0.3% KH 2 PO 4 , 0.1% Na 2 SO 4 , 0.05% CaCl 2 ·2H 2 O, and 0.05% MgCl 2 ·6H 2 O was found to enhance the AA yield 1.7‐fold over that without mineral addition. When 1% yeast extract with the above mineral mixture was used, the AA yield was enhanced 1.35‐fold over that without minerals. We also verified that an increase in the polar lipid content occurred in the case of only KH 2 PO 4 addition, and that the above‐mentioned increase in the AA yield was due to the minerals themselves, not a pH buffer effect.