Production of Arachidonic Acid by Mortierella alpina I49-N18

Chengling Yuan1,2*, Ji Wang1,2, Yun Shang2, Guohong Gong2, Jianming Yao1 and Zengling Yu1

Key Laboratory of Ion Beam Bioengineering, Chinese Academy of Sciences, Hefei P.O. Box 1126, 230031, Anhui, China

2Wuhan Alking Bioengineering Co., Ltd, Wuhan Luo Yu Road #71, 430079, China

Article history:

Received: September 18, 2002
Accepted: November 7, 2002

Key words:

arachidonic acid, fermentation, gas chromatography/mass spectrometry, industrial scale, Mortierella alpina


Arachidonic acid (AA), an essential fatty acid in human body, fermented by Mortierella alpina I49-N18 was investigated in a shake-flask, and a 50-ton fermentor. In order to optimize the culture conditions, the effects of temperature, initial pH, culture time, carbon and nitrogen sources were studied. Furthermore, the way of adding sugar during fermentation was evaluated in a 50-ton fermentor. Under the optimum culture conditions, arachidonic acid produced in shake-flask and 50-ton fermentor was 4.55 and 5.11 g/L media, respectively. It was shown that the highest percentage of AA in lipids in shake-flask and 50-ton fermentor reached 70.20 and 53.01 %, respectively. Gas chromatography/mass spectrometry tests showed that the oil contained 80 % of polyunsaturated fatty acids such as arachidonic acid, γ-linolenic acid, and linoleic acid.

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