A method for increasing the yield of arachidonic acid fermented by Mortierella alpina by adding Porphyrophyllum

A technology of Mortierella alpine and arachidonic acid, applied in microorganism-based methods, biochemical equipment and methods, fermentation and other directions, can solve the problems of unstable performance, inconvenient operation, unfavorable industrial production and the like, and achieves simple operation, Easier to achieve and increase yield

Active Publication Date: 2018-03-16
湖北产业技术创新与育成中心 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

They all have inconvenient operation and unstable perfo

Method used

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  • A method for increasing the yield of arachidonic acid fermented by Mortierella alpina by adding Porphyrophyllum
  • A method for increasing the yield of arachidonic acid fermented by Mortierella alpina by adding Porphyrophyllum
  • A method for increasing the yield of arachidonic acid fermented by Mortierella alpina by adding Porphyrophyllum

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Experimental program
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Effect test

Embodiment 1

[0032] 1) Preparation of porphyridium residues: insert the porphyridum strains into a petri dish containing fresh water, culture them at 10-15°C for 3-6 days under low-salt and low-light conditions, and then culture The liquid was sieved through an 80-mesh sieve, washed three times with distilled water, filtered with a vacuum pump, dried in vacuum for 24-48 hours, and ground into a powder for later use.

[0033] 2) Shake flask seed culture: under sterile conditions, take an appropriate amount of Mortierella alpina spores or mycelium and spread it on PDA medium, place it at 26-30°C for 6-12 days, and then scrape an appropriate amount of spores to contain shake flasks In the Erlenmeyer flask of the seed medium, culture on a shaker at 25-30°C, humidity 30%-60% for 36-48h, the shaker speed is 180-250rmp;

[0034] The PDA medium raw material is glucose 15-25g / L, potato 100-200g / L, agar powder 10-20g / L, K 2 PO 4 0.2-0.6 g / L ,MgSO 4 0.1-0.3 g / L, pH 7.0-7.5;

[0035] The seed cu...

Embodiment 2

[0047] 1) The preparation of purple ball residue is the same as in Example 1.

[0048] 2) The shake flask seed culture method is the same as in Example 1.

[0049] 3) Shake flask fermentation culture: put the seed liquid into the Erlenmeyer flask containing the fermentation medium according to the inoculum amount of 5%-10%, and culture it on a shaker at 25-30°C and humidity 30%-60% for 8-14 days. The shaker speed is 180-250rmp; 30 g / L, 45 g / L and 60 g / L of Porphyridium spp. residues were added to different fermentation bottles at one time during the 5 days of fermentation, and no Porphylocccus residues were added as a control group, pH 7.0-7.5, each group of experimental parallel fermentation bottles is 3, unseparated arachidonic acid oil fermentation product is obtained after fermentation;

[0050] The fermentation medium is 30-80g / L of glucose, 15-25g / L of yeast powder, and pH 7.0-7.5.

[0051] At the end of the fermentation, the percentage of cell oil and arachidonic acid...

Embodiment 3

[0054] 1) The preparation of the porphyrinous algae residue is the same as in Example 1.

[0055] 2) The shake flask seed culture method is the same as in Example 1.

[0056] 3) Shake flask fermentation culture: For shake flask fermentation culture, put the seed liquid into the triangular flask containing the fermentation medium according to the inoculum amount of 5%-10%, and cultivate it on a shaker under the conditions of 25-30°C and humidity 30%-60%. 8-14d, the shaker speed is 180-250rmp; at 10d, 30 g / L, 45 g / L and 60 g / L of Porphyridium residues were added to different fermentation bottles at one time, and there were no Porphyridium residues added As a control group, the pH is 7.0-7.5, and there are 3 parallel fermentation bottles for each group of experiments, and the arachidonic acid oil fermentation product is obtained after the fermentation is completed;

[0057] The fermentation medium is 30-80g / L of glucose, 15-25g / L of yeast powder, and pH 7.0-7.5.

[0058] At the...

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Abstract

The invention discloses a method for increasing the yield of ARA (arachidonic acid) produced through fermentation of Mortierella alpina by adding porphyridium. According to the method, porphyridium residues are added to a fermentation culture medium so as to increase the yield of the ARA. After the Mortierella alpina is cultured on a culture-medium-rich PDA (potato dextrose agar) plate, a conical seed culture flask is inoculated with spores for culture for 36 h-48 h, the fermentation culture medium is inoculated with a seed solution with the inoculation amount of 5%-10% for continuous fermentation culture, and the treated porphyridium residues are added during fermentation culture; tests prove that the method can obviously increase the yield of the ARA produced from the Mortierella alpine, has the advantages of simplicity in operation, capability of reducing the fermentation cost and reducing pollution treatment and the like and can be easily applied to the industry.

Description

technical field [0001] The invention relates to a process method for fermenting Mortierella alpina to produce arachidonic acid, in particular to a method for increasing the yield of Mortierella alpina fermenting and producing arachidonic acid by adding Porphyridium coccus. technical background [0002] Arachidonic acid is an omega-6 polyunsaturated fatty acid, abbreviated as ARA (Arachidonic acid), also known as AA, which plays multiple roles in the body. First, it is the precursor of various circulating eicosanoid derivatives in the body, such as prostaglandins, prostacyclins, thromboxanes and leukotrienes; second, arachidonic acid can promote nerve and brain development, and Because the functions of some enzymes in infants and young children are not perfect, and their own ability to synthesize arachidonic acid is low, exogenous arachidonic acid needs to be supplemented to promote nerve and intellectual development; third, arachidonic acid is combined with phospholipids as ...

Claims

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Application Information

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IPC IPC(8): C12P7/64C12R1/645
CPCC12P7/6427
Inventor 孙立洁凌瑞陈祥松袁丽霞王纪姚建铭吴金勇
Owner 湖北产业技术创新与育成中心
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