Microorganism fermentation method for arachidonic acid

Abstract

The invention provides a microorganism fermentation method for arachidonic acid. The microorganism fermentation method comprises the following steps of: inoculating ordinary mortierella strains which is used for producing the arachidonic acid on a PDA (Potato Dextrose Agar) slope; stewing a solid culture medium at a temperature of 80-100 DEG C for 20-30 minutes, and airing to dry and scatter the solid culture medium without clusters, wherein the solid culture medium includes liquid components and solid components, the solid components are selected from one or more of wheat bran, rice and millet, and are mixed with the liquid components at a ratio of 10:7; adding 15-25mL sterile water to a fresh arachidonic acid-producing ordinary mortierella strain slope to wash spores so as to prepare spore suspension, uniformly inoculating the spore suspension into the solid culture medium, cultivating the solid culture medium at a temperature of 24-26 DEG C for 2-3 days as a mother culture medium for primary fermentation; and washing the spores on surfaces of solid seeds by using 200-300ml sterile water to prepare the spore suspension, inoculating the spore suspension into a primary fermentation tank based on an inoculation amount of 5-10% by volume, cultivating the primary fermentation tank at a changed temperature through controlling temperatures before and after the fermentation, and adding auxiliary materials for two times during the fermentation process so as to promote the growth of thallus and synthesis of grease. The microorganism fermentation method has the advantages of shortened period and lowered cost, and can be used for effectively improving fermentation level of the arachidonic acid.

Description

technical field [0001] The invention relates to a microbial fermentation method of arachidonic acid. Background technique [0002] Arachidonic acid is Transit 5, 8, 11, 14 eicosatetraenoic acid, which is a polyvalent unsaturated fatty acid, also known as 5, 8, 11, 14-arachidonic acid, referred to as ARA or AA. [0003] Arachidonic acid is an important essential fatty acid for the human body. It cannot be synthesized by itself in the body and must be supplied by food. It is an important precursor for the synthesis of prostaglandins in the human body. It is also the most abundant and widely distributed polyunsaturated fatty acid in the human body. Fatty acids, mainly found in organ muscles and blood tissues, play an important role in combining with phospholipids to form structural lipids. Arachidonic acid has unique biological activities in regulating cardiac excitability, participating in neuroendocrine, promoting cell division, inhibiting platelet aggregation, anti-inflam...

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Problems solved by technology

At present, people mainly use microbial fermentation to obtain arachidonic acid, and the expanded cultivation of seeds is a key step in fermentation production. Most of the parent species of arachidonic acid oils are cultured by liquid fermentation, and the obtained products still have low arachidonic acid content in oils, long microbial growth cycles, unoptimized culture processes, or fermentation methods used. The high cost of the culture medium and other problems limit the large-scale industrial production of arachidonic acid

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