Enhancing arachidonic acid production by <Emphasis Type="Italic">Mortierella alpina</Emphasis> ME-1 using improved mycelium aging technology |
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| Authors: | Ming-Jie Jin He Huang Ai-Hua Xiao Zhen Gao Xin Liu Chao Peng |
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| Institution: | (1) College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, 210009 Nanjing, China;(2) Jiangsu Provincial Innovation Center for Industrial Biotechnology, Nanjing University of Technology, 211816 Nanjing, China |
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| Abstract: | Traditional mycelium aging technology was improved to enhance arachidonic acid (ARA) production by Mortierella alpina ME-1. Filtration step was skipped and additional carbon and nitrogen sources were fed during aging. The levels of the significant
factors (time, temperature, ethanol, and KNO3) affecting ARA production during improved aging process were also optimized by applying response surface methodology (RSM),
and the maximum ARA yield of 19.02 g/l was achieved in a 5 l fermentor at 5.6 days, temperature 13.7 °C, ethanol 42.44 g/l,
and KNO3 2.62 g/l. This yield was 1.55 times higher than that of traditional aging technology. The improved mycelium aging technology
is considered to be a useful strategy for enhancing ARA production. |
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| Keywords: | Arachidonic acid Mortierella alpina Aging Optimization Response surface methodology |
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