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Mortierella alpina and uses thereof

A technology of Mortierella alpine, culture medium, applied in fungi, fermentation and other directions, can solve the problems of low content, instability, large amount of AA and so on

Inactive Publication Date: 2008-01-30
徐晴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] AA is widely found in animals. In the past, commercial AA mainly came from pig liver and fish oil, but the content was extremely low and unstable, and the development cost was expensive. It was difficult to meet the needs of society, especially the amount of AA required by the dairy and pharmaceutical industries. Big

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Determination of temperature and pH range for optimal growth of strains

[0022] ME-AA01 strain culture fluid contains the following substances in mass volume ratio: glucose 6%, yeast extract 0.4%, KH 2 PO 4 0.2%, the rest is water. Inoculum volume 10%. The temperature is set to 4 gradients of 20°C, 23°C, and 28°C, and the pH is not adjusted when examining the temperature. The pH value is set at 3, 5, 7, and 94 pH levels, and the temperature is set at 25°C. Take samples once on the 4th day, 5th day, 6th day, and 7th day, measure the dry weight, and measure the AA content with GC-MS, analyze the optimum temperature and pH, and the time when the dry weight and AA production reach the maximum .

[0023] The experimental results (see Table 1) show that the ME-AA01 strain can grow in the range of pH 3-9, but when the pH is 3, the amount of AA produced by the bacteria is very small, and the growth is very poor. The strain grew best at pH 5-7, and produced the highest A...

Embodiment 2

[0028] Laboratory Culture of ME-AA01 Strain

[0029] PDA medium: 200g potatoes, 20g glucose, 20g agar, 1000ml water. Sterilize at 121°C for 20 minutes, pour it into a test tube to make a slope, insert ME-AA01 strain after cooling, culture at 28°C for 5 days, and insert the mycelium into a shaker flask for activation. Shake flask activation medium contains the following substances in mass volume ratio: glucose 3%, yeast extract 0.6%, KH 2 PO 4 0.3%, NaNO 3 0.3%, MgSO 4 7H2O 0.05%, the rest is water, pH 7.0, fill a shaker flask with a liquid content of 250ml into 50ml of activation medium, activate at 120rpm, 25°C for 3 days. Then the activated bacterial strain was inserted into the fermentation medium, and the shake flask with a filling volume of 250ml was filled with 50ml of fermentation medium, the inoculum was 10% v / v, 125rpm, 23°C, and fermented for 6.5 days. The fermentation medium contains the following substances in mass volume ratio: glucose 8%, yeast extract 0.6...

Embodiment 3

[0032] Shake Flask Fermentation Using ME-AA01 Strain

[0033] Strain activation: Mortierella alpina strain ME-AA01 was inoculated on a PDA slope at 28°C for 5 days.

[0034] Seed activation: the PDA slant cultured for 5 days was washed with sterile water, and then inserted into a shaker flask for activation. Shake flask activation medium contains the following substances in mass volume ratio: glucose 3%, yeast extract 0.6%, KH 2 PO 4 0.3%, NaNO 3 0.3%, MgSO 4 ·7H 2 O 0.05%, the rest is water, pH 7.0, liquid volume: 50 ml of activation medium is loaded into a 250 ml shake flask, 120 rpm, 25° C., and activated for 3 days.

[0035] Fermentation culture: the activated seeds are inserted into fermentation shake flasks for fermentation. A shake flask with a filling volume of 250 ml was filled with 50 ml of fermentation medium, the inoculation volume was 10% v / v, the temperature was 23° C., pH 7.0, rotating speed: 130 rpm, and the cycle was 6.5 days. The fermentation medium c...

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PUM

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Abstract

The invention discloses a mortierella alpine and the application thereof. Bacterial strains are conserved in China Center for Type Culture Collection (CCTCC) with a CCTCC NO. M 207067. The output of arachidonic acid produced by the bacterial strains upon fermentation can be up to 10g / l and the yield is up to 1.54g / l / d, thereby, the bacterial strains is applicable to industrial production of the arachidonic acid.

Description

technical field [0001] The invention relates to Mortierella alpina with high arachidonic acid production and application thereof. Background technique [0002] Arachidonic acid (Arachidonic Acid, referred to as AA, that is, 5,8,11,14-eicosadonic acid) belongs to the omega-6 series of long-chain polyunsaturated fatty acids. AA is an important essential fatty acid for the human body, and it is the derivative of many eicosanic acids such as prostaglandin E 2 (PGE 2 ), prostacyclin (PGI 2 ), Thromboxane A 2 (TXA 2 ), Leukotirene B 4 (LTB 4 ) and C 4 (LT C 4 ), these biologically active substances have an important regulatory effect on lipoprotein metabolism, hemorheology, vascular elasticity, leukocyte function and platelet activation. AA also has many important physiological functions such as regulating various ion channels in the body, maintaining the function of the cell membrane, controlling the permeability of the cell membrane, and maintaining the water retention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P7/40
Inventor 黄和金明杰肖爱华任路静刘欣李霜胡南
Owner 徐晴
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