Effect of temperature and glucose supply on the production of polyunsaturated fatty acids by the fungus Mortierella alpina CBS 343.66 in fermentor cultures

The fungus Mortierella alpina CBS 343.66 was grown in a fermentor at different pH, temperatures and supplies of carbon source (glucose) in order to optimize the culture conditions for rapid biomass and lipid production with a high proportion of polyunsaturated fatty acids, especially arachidonic acid (AA). Good growth and lipid production with 31% AA was obtained at pH 6.5 and 25°C. A temperature decrease to 18°C gave a significantly higher degree of polyunsaturated fatty acids. Eicosapentaenoic acid was not detected at 25°C, but was formed at 18°C at about 10%. The AA concentration but was similar for 18°C about 10%. The AA concentration was similar for 18°C and 25°C (around 30%): 18°C allowed relatively good growth and had a beneficial effect on the fungus morphology, i.e. pellets were formed. Best lipid production and a AA content of up to 33% was achieved at an excess of glucose (carbon source) and a deficit of ammonium chloride (nitrogen source). The percentage of AA of the total fatty acid composition was constant as ong as glucose was present. At glucose exhaustion, the proportion of AA increased to 57%. The increase in AA corresponded to a decrease in palmitic acid, stearic acid and oleic acid.Correspondence to: G. Molin