Fermentation characteristics of Mortierella alpina in response to different nitrogen sources

Applied Biochemistry and Biotechnology

Volumn 164, Issue 7, 2011, Pages 979-990

  Lu, Jinmiao ^a   Peng, Chao ^a   Ji, Xiao Jun ^a   You, Jiangying ^a   Cong, Leilei ^a   Ouyang, Pingkai ^a   Huang, He ^a  

^a NANJING TECH UNIVERSITY   (China)

Author keywords

Arachidonic acid; Fermentation characteristics; Mortierella alpina; Nitrogen source

Indexed keywords

ARACHIDONIC ACIDS; CORN STEEP LIQUOR; DRY CELLS; FATTY ACID COMPOSITION; GLUCOSE UPTAKE; INORGANIC NITROGEN; MORTIERELLA ALPINA; NITROGEN SOURCE; NITROGEN SOURCES; ORGANIC NITROGEN COMPOUNDS; SODIUM NITRATES; TOTAL LIPIDS; YEAST EXTRACTS;

CELL GROWTH; FERMENTATION; GLUCOSE; GROWTH KINETICS; METABOLISM; SODIUM; UNSATURATED FATTY ACIDS; UREA; YEAST;

NITROGEN;

AMMONIUM CHLORIDE; AMMONIUM NITRATE; AMMONIUM SULFATE; ARACHIDONIC ACID; FATTY ACID; GLUCOSE; NITROGEN; POTASSIUM NITRATE; SODIUM NITRATE; UREA;

ARTICLE; FERMENTATION; FUNGAL CELL; FUNGUS GROWTH; GLUCOSE INTAKE; LIPID COMPOSITION; MORTIERELLA ALPINA; NITROGEN UPTAKE; NONHUMAN;

ARACHIDONIC ACID; BIOTECHNOLOGY; CARBON; CULTURE MEDIA; FERMENTATION; GLUCOSE; HYDROGEN-ION CONCENTRATION; KINETICS; MORTIERELLA; MYCELIUM; NITRATES; NITROGEN; SOIL MICROBIOLOGY; TEMPERATURE; UREA; ZEA MAYS;

MORTIERELLA ALPINA; ZEA MAYS;

EID: 79960083747     PISSN: 02732289     EISSN: 15590291     Source Type: Journal    
DOI: 10.1007/s12010-011-9189-z     Document Type: Article

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