Abstract Dihomo‐γ‐linolenic acid (DGLA)‐containing oil (triacylglycerol) was produced by the fungus Mortierella alpina S14, which is a Δ5 desaturase‐defective mutant of the arachidonic acid‐producing strain 1S‐4. Using soy flour as the nitrogen source, S14 produced 8.1 g DGLA/L of culture medium in a 50‐L jar fermenter. Shifting the cultivation temperature from 26 to 28°C resulted in reduction of the percentage of DGLA in total fatty acids. Under optimal conditions in a 10‐kL industrial fermenter, DGLA production reached 7.0 g/L (percentage of DGLA, 43.9%) at day 12 of cultivation. The other fatty acids were palmitic (18.2%), stearic (7.9%), oleic (7.5%), linoleic (4.4%), γ‐linolenic (3.2%), arachidonic (0.4%), and lignoceric (7.7%) acids.
Journal Article Genipin, a New Type of Protein Crosslinking Reagent from Gardenia Fruits Get access Shigeaki Fujikawa, Shigeaki Fujikawa Institute for Fundamental Research, Sun tory Ltd., Shimamoto-cho, Mishima-gun, Osaka 618, Japan Search for other works by this author on: Oxford Academic Google Scholar Shigeyuki Nakamura, Shigeyuki Nakamura Institute for Fundamental Research, Sun tory Ltd., Shimamoto-cho, Mishima-gun, Osaka 618, Japan Search for other works by this author on: Oxford Academic Google Scholar Kunimasa Kooa Kunimasa Kooa Institute for Fundamental Research, Sun tory Ltd., Shimamoto-cho, Mishima-gun, Osaka 618, Japan Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 52, Issue 3, 1 March 1988, Pages 869–870, https://doi.org/10.1080/00021369.1988.10868755 Published: 01 March 1988 Article history Received: 27 October 1987 Published: 01 March 1988
Abstract A filamentous fungus producing significant levels of arachidonic acid (AA, C20∶4n−6) was isolated from a freshwater pond sample and assigned to the species Mortierella alliacea . This strain, YN‐15, accumulated AA mainly in the form of triglyceride in its mycelia. An optimized culture in 25 L of medium containing 12% glucose and 3% yeast extract yielded 46.1 g/L dry cell weight, 19.5 g/L total fatty acid, and 7.1 g/L AA by 7‐d cultivation in a 50‐L jar fermenter. Assimilation of soluble starch by YN‐15 was notably enhanced by the addition of oleic acid, soybean oil, ammonium sulfate, or potassium phosphate to a starch‐based medium. Using starch as a main carbon source in the pre‐pilot scale cultivation improved the production of AA by up to 5.0 g/L. Mortierella alliacea strain YN‐15 is therefore a promising fungal isolate for industrial production of AA and other polyunsaturated fatty acids.
Abstract An attempt was made to enrich arachidonic acid (AA) from Mortierella single‐cell oil, which had an AA content of 25%. The first step involved the hydrolysis of the oil with Pseudomonas sp. lipase. A mixture of 2.5 g oil, 2.5 g water, and 4000 units (U) Pseudomonas lipase was incubated at 40°C for 40 h with stirring at 500 rpm. The hydrolysis was 90% complete after 40 h, and the resulting free fatty acids (FFA) were extracted with n ‐hexane (AA content, 25%; recovery of AA, 91%). The second step involved the selective esterification of the fatty acids with lauryl alcohol and Candida rugosa lipase. A mixture of 3.5 g fatty acids/lauryl alcohol (1:1, mol/mol), 1.5 g water, and 1000 U Candida lipase was incubated at 30°C for 16 h with stirring at 500 rpm. Under these conditions, 55% of the fatty acids were esterified, and the AA content in the FFA fraction was raised to 51% with a 92% yield. The long‐chain saturated fatty acids in the FFA fraction were eliminated as urea adducts. This procedure raised the AA content to 63%. To further elevate the AA content, the fatty acids were esterified again in the same manner with Candida lipase. The repeated esterification raised the AA content to 75% with a recovery of 71% of its initial content.
