Fermentation Characteristics of <Emphasis Type="Italic">Mortierella alpina</Emphasis> in Response to Different Nitrogen Sources |
| |
Authors: | Jinmiao Lu Chao Peng Xiao-Jun Ji Jiangying You Leilei Cong Pingkai Ouyang He Huang |
| |
Affiliation: | (1) College of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing University of Technology, No. 5 Xinmofan Road, Nanjing, 210009, People’s Republic of China; |
| |
Abstract: | The fermentation characteristics of Mortierella alpina were investigated in response to various nitrogen sources. Influences on nitrogen source and glucose uptake rate, mycelial
morphology of M. alpina, and pH of medium in relation to different nitrogen sources were discussed. Effects of different nitrogen sources on cell
growth, fatty acid composition, arachidonic acid (ARA), and total lipid concentration were also evaluated. It revealed that
the maximum nitrogen source uptake ratio was obtained when corn steep liquor was used as nitrogen source. When yeast extract
was used as the sole nitrogen source, glucose was completely exhausted at the end of fermentation. The maximum dry cell weight
obtained from medium with yeast extract as nitrogen source had the highest total lipid concentration. Sodium nitrate was the
favorable nitrogen source for ARA accumulation, and the highest ARA percentage in total fatty acids was obtained, 35.9%. Urea
was identified as the favorable nitrogen source for ARA production, the highest ARA concentration obtained from urea was 5.8 g/l.
Compared with inorganic nitrogen sources, organic nitrogen compounds are favorable for both cell growth and total lipids accumulation. |
| |
Keywords: | |
本文献已被 PubMed SpringerLink 等数据库收录! |
|