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KMID : 0380020050200010060
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Korean Journal of Biotechnology and Bioengineering
2005 Volume.20 No. 1 p.60 ~ p.65
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Characteristics of Submerged and Solid-State Fermentations for Production of Arachidonic Acid by Mortierella alpina
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Shin Hyung-Tae
Lee Soo-Won
Park Ki-Moon
Song Jae-Whan
Suh Dong-Sang
Lee Jae-Heung
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Abstract
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The objective of this work was to evaluate a solid-state fermentation process for the practical production of arachidonic acid(AA) by Mortierella alpina ATCC 32222. In the present investigation, batch culture kinetics for both submerged- and solid-state fermentations was carried out at to identify the relationship between growth and arachidonic acid (AA) production. Glucose and yeast extract were used in submerged fermentations by using flasks, while rice bran was used as a sole raw material in the other type of fermentations by using a series of Petri dishes. It was evident that a mixed-growth associated pattern existed between the two variables, irrespective of modes of fermentations. The effect of carbon to nitrogen (CfN) ratio on AA production in solid-state fermentation was studied in the range of 6.5 - 20. As a result, an optimum condition was found to be 6.5. Supplementary carbon source was not necessary to meet the optimum C/N ratio. Unlike the Previous results obtained by other researchers, a supplement of sodium glutamate up to (w/w) to the rice bran medium did not have a positive effect on the AA productivity. However, an increase in AA productivity was obtained with the rice bran medium supplemented with sesame oil.
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KEYWORD
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Arachidonic acid, carbon to nitrogen ratio, mixed-growth associated pattern, Mortierella alpina, sesame oil, submerged and solid-state fermentation
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