Effect of cultural conditions on production of eicosapentaenoic acid byPythium irregulare
| Autor: | Raymond Kwoczak, Edgar E. Stinson, Michael J. Kurantz |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Pythium
Bioengineering Applied Microbiology and Biotechnology Phosphates chemistry.chemical_compound Yeast extract Food science Lactose Incubation chemistry.chemical_classification biology Pythium irregulare Temperature food and beverages Hydrogen-Ion Concentration biology.organism_classification Lipids Eicosapentaenoic acid Culture Media Glucose Eicosapentaenoic Acid Biochemistry chemistry Fermentation Carbohydrate Metabolism Arachidonic acid Biotechnology Polyunsaturated fatty acid |
| Zdroj: | Journal of Industrial Microbiology. 8:171-178 |
| ISSN: | 1476-5535 0169-4146 |
| DOI: | 10.1007/bf01575850 |
| Popis: | The effect of culture conditions upon lipid content and fatty acid composition of mycelia of Pythium irregulare was investigated with particular attention to increasing the yield of 5,8,11,14,17-eicosapentaenoic acid (20:5; omega-3)(EPA). All experiments were done by shake flask culture using a yeast extract + malt extract medium. The maximum growth rate was obtained at 25 degrees C, but maximum EPA production was obtained at 12 degrees C. The highest EPA production was 76.5 micrograms EPA/ml 13 days fermentation at 12 degrees C. Addition of glucose during fermentation increased the yield considerably. The highest yield was 112 micrograms/ml, obtained at 13 days fermentation with spiking on day 11. Fermentation time could be shortened by initial incubation at 25 degrees C for 2 days, followed by incubation at 12 degrees C for 6 days. The culture also produced arachidonic acid and other omega-6 polyunsaturated fatty acids. EPA production was also obtained with lactose or sweet whey permeate, a by-product of cheese manufacture that contains lactose as the main carbohydrate. |
| Databáze: | OpenAIRE |
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