Linked Life Data

18256790

Source:http://linkedlifedata.com/resource/pubmed/id/18256790

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
2008-4-22
pubmed:abstractText
A novel two-step fermentation process was developed to enhance arachidonic acid (ARA) production by Mortierella alpina ME-1 in a 5 l fermentor. Agitation speed and aeration rate were adjusted from 180 to 40 rpm and from 0.6 to 1 vvm, respectively, after 5 days cultivation, to decrease physical damage to the mycelia and to extend the stationary phase. Moreover, 3% (w/v) and 2% (w/v) ethanol were fed after 5 and 7 days cultivation, respectively, to enhance ARA content of total lipid. Eventually, an ARA yield of 19.8 g/l was achieved, which was 1.7 times higher than that of a one-step fed-batch cultivation.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
0141-5492
pubmed:author
pubmed:issnType
Print
pubmed:volume
30
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1087-91
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
A novel two-step fermentation process for improved arachidonic acid production by Mortierella alpina.
pubmed:affiliation
College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing, 210009, People's Republic of China.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't