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Production of γ‐linolenic acid by disrupted mycelia of Mortierella isabellina
Author(s) -
Xian M,
Nie J,
Meng Q,
Liu J.,
Zhou C.,
Kang Y.,
Zhen K.
Publication year - 2003
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2003.01291.x
Subject(s) - incubation , mycelium , gamma linolenic acid , linolenic acid , potassium phosphate , chemistry , food science , biochemistry , potassium , polyunsaturated fatty acid , alpha linolenic acid , phosphate , fatty acid , biology , botany , chromatography , linoleic acid , docosahexaenoic acid , organic chemistry
Aims: To optimize the production of linolenic acid by disrupted mycelia of Mortierella isabellina . Methods and Results: Effects of incubation conditions such as incubation time, pH of reaction mixture, concentration of Mg 2+ or malate and incubation temperature on production of linolenic acid were studied. The production of γ ‐linolenic acid reached 224 mg g −1 dry cells when the reaction mixture was composed of 1·0 g (dry mycelial mass) of disrupted mycelia of M. isabellina, 50 ml (50 mmol l −1 ) potassium phosphate buffer supplemented with 0·312 mmol l −1 of Mg 2+ and 10 mmol l −1 of malate, pH 7·0 and incubated at 5°C for 1 day. Conclusions: Incubation temperature, concentration of Mg 2+ and malate showed major effects on the increased linolenic acid production. Significance and Impact of the Study: This study highlights conditions for increasing γ ‐linolenic acid production by cell‐free mycelia of M. isabellina and an insight into rapidly gaining high production of polyunsaturated fatty acids.