Effects of dissolved oxygen on the morphology of an arachidonic acid production by Mortierella alpina 1S-4

Biotechnology and Bioengineering

Volumn 63, Issue 4, 1999, Pages 442-448

  Higashiyama, Kenichi ^a   Murakami, Katsushi ^a   Tsujimura, Hideo ^a   Matsumoto, Nobuya ^a   Fujikawa, Shigeaki ^a  

^a SUNTORY LTD   (Japan)

Author keywords

Arachidonic acid; Dissolved oxygen; Morphology; Mortierella alpina

Indexed keywords

COMPOSITION EFFECTS; FERMENTATION; FERMENTERS; FUNGI; MASS TRANSFER; MORPHOLOGY; OXYGEN; PLANT CELL CULTURE;

ARACHIDONIC ACID; DISSOLVED OXYGEN;

FATTY ACIDS;

ARACHIDONIC ACID; DISSOLVED OXYGEN;

ARTICLE; FERMENTATION; FUNGUS; FUNGUS GROWTH; MORPHOLOGY; MORTIERELLA ALPINA; NONHUMAN; PRESSURE;

ARACHIDONIC ACID; BIOREACTORS; FERMENTATION; KINETICS; MORTIERELLA; OXYGEN CONSUMPTION; TIME FACTORS;

FUNGI; MORTIERELLA ALPINA;

EID: 0033586969     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19990520)63:4<442::AID-BIT7>3.0.CO;2-9     Document Type: Article

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