A novel two-step fermentation process for improved arachidonic acid production by Mortierella alpina

Biotechnology Letters

Volumn 30, Issue 6, 2008, Pages 1087-1091

  Jin, Ming Jie ^a   Huang, He ^a   Xiao, Ai Hua ^a   Zhang, Kun ^a   Liu, Xin ^a   Li, Shuang ^a   Peng, Chao ^a  

^a NANJING TECH UNIVERSITY   (China)

Author keywords

Arachidonic acid; Fermentation; Lipid production; Mortierella alpina; Polyunsaturated fatty acid

Indexed keywords

CELL CULTURE; FERMENTATION; LIPIDS; ORGANIC ACIDS;

ARACHIDONIC ACID; LIPID PRODUCTION; MORTIERELLA ALPINA; POLYUNSATURATED FATTY ACIDS;

MICROOPTICS;

ALCOHOL; ARACHIDONIC ACID; GLUCOSE;

ARTICLE; BIOSYNTHESIS; CULTURE MEDIUM; FERMENTATION; METABOLISM; MORTIERELLA; MYCELIUM;

ARACHIDONIC ACID; CULTURE MEDIA; ETHANOL; FERMENTATION; GLUCOSE; MORTIERELLA; MYCELIUM;

MORTIERELLA ALPINA;

EID: 42549136540     PISSN: 01415492     EISSN: 15736776     Source Type: Journal    
DOI: 10.1007/s10529-008-9661-1     Document Type: Article

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