Method for producing ARA (arachidonic acid) through microbial fermentation

A technology of microorganism and fermenter is applied in the field of industrial fermentation of Mortierella alpine strain to produce mixed oil containing arachidonic acid, which can solve the problems of polluted environment, long high temperature treatment time, increase of product peroxide value and anisidine value, etc.

Active Publication Date: 2017-05-31
INNER MONGOLIA KINGDOMWAY PHARMA LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are inevitably some problems in this process technology, such as: in order to meet the requirement of low acid value in alkali refining, excessive alkali is usually added, and some triglycerides will inevitably be saponified; high COD wastewater produced by alkali refining will pol

Method used

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  • Method for producing ARA (arachidonic acid) through microbial fermentation
  • Method for producing ARA (arachidonic acid) through microbial fermentation
  • Method for producing ARA (arachidonic acid) through microbial fermentation

Examples

Experimental program
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Effect test

Embodiment 1

[0123]The slant-preserved strain of Mortierella alpine was inserted into a 2L shake flask containing 400 mL of medium, and cultured at a temperature of 28° C. at a rotational speed of 150 rpm for 48 hours to complete the activation culture of the strain. According to the inoculation amount of 0.4%, connect the shake flask seed liquid into the first-level seed tank equipped with the sterilized medium, and cultivate it for 30 hours under the conditions of the culture temperature of 28°C, the ventilation volume of 1vvm, and the tank pressure of 0.04MPa, and the first-level is completed. Seed expansion cultivation. According to the inoculation amount of 3%, the seed liquid of the first-level seed tank was connected to the second-level seed tank equipped with the sterilized medium, and cultivated for 24 hours under the conditions of a culture temperature of 28 ° C, an air volume of 1 vvm, and a tank pressure of 0.04 MPa. Complete secondary seed expansion cultivation. According to ...

Embodiment 2

[0129] The slant-preserved strain of Mortierella alpine was inserted into a 2L shake flask containing 400 mL of medium, and cultured at a temperature of 28° C. at a rotational speed of 150 rpm for 48 hours to complete the activation culture of the strain. According to the inoculation amount of 0.4%, connect the shake flask seed liquid into the first-level seed tank equipped with the sterilized medium, and cultivate it for 30 hours under the conditions of the culture temperature of 28°C, the ventilation volume of 1vvm, and the tank pressure of 0.04MPa, and the first-level is completed. Seed expansion cultivation. According to the inoculation amount of 3%, the seed liquid of the first-level seed tank was connected to the second-level seed tank equipped with the sterilized medium, and cultivated for 24 hours under the conditions of a culture temperature of 28 ° C, an air volume of 1 vvm, and a tank pressure of 0.04 MPa. Complete secondary seed expansion cultivation. According to...

Embodiment 3

[0135] The slant-preserved strain of Mortierella alpine was inserted into a 2L shake flask containing 400 mL of medium, and cultured at a temperature of 28° C. at a rotational speed of 150 rpm for 48 hours to complete the activation culture of the strain. According to the inoculation amount of 0.4%, connect the shake flask seed liquid into the first-level seed tank equipped with the sterilized medium, and cultivate it for 30 hours under the conditions of the culture temperature of 28°C, the ventilation volume of 1vvm, and the tank pressure of 0.04MPa, and the first-level is completed. Seed expansion cultivation. According to the inoculation amount of 3%, the seed liquid of the first-level seed tank was connected to the second-level seed tank equipped with the sterilized medium, and cultivated for 24 hours under the conditions of a culture temperature of 28 ° C, an air volume of 1 vvm, and a tank pressure of 0.04 MPa. Complete secondary seed expansion cultivation. According to...

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Abstract

The invention belongs to the field of fermentation engineering, relates to a method for producing ARA (arachidonic acid) through microbial fermentation, and particularly relates to a method for producing compound fat containing the ARA through industrial fermentation of a mortierella alpine strain. More particularly, the invention relates to a method for culturing microorganisms for producing the ARA, wherein the method for culturing the microorganisms for producing the ARA comprises the steps of controlling the fermentation temperature to be 20 to 25 DEG C after culturing in a fermentation tank for 100 to 140h; and/or, stopping ventilation or reducing the ventilatory capacity by not less than 50 percent at the 8th to 10th day of the culturing in the fermentation tank. The method for preparing the ARA has the advantages that the yield is high, the purity is high, and the large-scale industrial production of the ARA is facilitated.

Description

technical field [0001] The invention belongs to the field of fermentation engineering, and relates to a method for producing ARA by microbial fermentation, in particular to a method for producing mixed oil containing arachidonic acid (ARA) by industrialized fermentation of Mortierella alpina strains. Background technique [0002] ARA, also known as arachidonic acid, full name eicosadonic acid (cis-5,8,11,14-arachidonic acid, ARA), is a polyunsaturated fatty acid of the omega-6 series. ARA is an important essential fatty acid for the human body, and it is also a polyunsaturated fatty acid with the highest content and the widest distribution in the human body. ARA plays an important role as a phospholipid-bound structural lipid in the blood, liver, muscle, and other organ systems, and ARA is the immediate precursor of many circulating eicosanoid derivatives. These biologically active substances have important regulatory effects on lipid protein metabolism, blood rheology, blo...

Claims

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Application Information

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IPC IPC(8): C12P7/64C11B1/02C11B1/06C11B3/12C11B3/10C11B3/00C12R1/645
CPCC11B1/025C11B1/06C11B3/001C11B3/008C11B3/10C11B3/12C11B3/16C12P7/6427
Inventor 文昌陈必钦王炳荣王跃飞蒋四富徐鲁明吴轶
Owner INNER MONGOLIA KINGDOMWAY PHARMA LTD
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