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Effect of mustard meal on the production of arachidonic acid by Mortierella elongata SC‐208
Author(s) -
Chaudhuri S.,
Ghosh S.,
Bhattacharyya D. K.,
Bandyopadhyay S.
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/s11746-998-0286-2
Subject(s) - arachidonic acid , mycelium , meal , food science , triglyceride , phospholipid , chemistry , biology , botany , biochemistry , cholesterol , enzyme , membrane
A strain of Mortierella elongata SC‐208 that was isolated from soil of a mustardseed extraction plant can produce arachidonic acid in significant amounts, and it was grown in three different media, one of which contained 0.5% deoiled mustard meal. The arachidonic acid content in the lipid part of dry mycelium (23.2 g/L) was as high as 33% w/w from the medium that contained mustard meal, and the overall yield of arachidonic acid was 0.49 g/L. The arachidonic acid contents in the phospholipid fraction and the triglyceride fraction were 39.5 and 30.2%, respectively.