Schizochytrium sp. Fermentation EPA Yield via Temperature and DO Control
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Solution Overview
Problem
Current methods for producing eicosapentaenoic acid (EPA) from Schizochytrium sp. face challenges such as low EPA yield, long fermentation times, and toxicity of exogenous additives, which hinder the sustainable production of EPA and its replacement from fish oil.
Innovation Solution
The method involves optimizing fermentation conditions by changing the temperature and controlling dissolved oxygen levels during the logarithmic phase, using specific culture media compositions and trace element solutions, to enhance EPA production in Schizochytrium sp. ATCC 20888.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional fermentation methods are used to produce EPA from Schizochytrium sp., then the fermentation process can be maintained with simple conditions, but the EPA yield remains low (less than 1% of total fatty acids)
Solution Approach 1:
The patent applies parameter changes by modifying temperature (increasing from 25-30°C to 32-37°C) and dissolved oxygen concentration (controlling at 2%-10%) during the logarithmic phase of fermentation. These parameter changes trigger a shift in fatty acid composition, increasing EPA content from less than 1% to 13.33% of total fatty acids, thereby resolving the contradiction between simple process conditions and low EPA yield.
2Productivity
If exogenous additives are used to increase EPA content in Schizochytrium sp., then the EPA percentage can be improved, but toxic side effects occur
Solution Approach 1:
The patent converts the naturally occurring metabolic pathways of Schizochytrium sp. into a beneficial state by using controlled environmental stress (temperature and dissolved oxygen changes) instead of exogenous additives. This approach increases EPA percentage to 13.33% while avoiding the toxic side effects associated with chemical additives, effectively resolving the contradiction between improved EPA content and reduced toxicity.
3Productivity
If fermentation time is extended to increase EPA production, then EPA yield can be improved, but the fermentation process becomes inefficient
Solution Approach 1:
The patent applies dynamics by implementing dynamic control of fermentation parameters - specifically changing temperature from 25-30°C to 32-37°C and adjusting dissolved oxygen to 2%-10% during the logarithmic phase. This dynamic parameter adjustment accelerates EPA accumulation, achieving 13.33% EPA content in a shortened fermentation period, thus resolving the contradiction between extended fermentation time and improved EPA yield.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach significantly increases the percentage of EPA among total fatty acids to 13.33%, improving oil quality and yield, while maintaining a sustainable and environmentally friendly production process.
Implementation Method 1
Schizochytrium sp. is a heterotrophic marine fungus, which contains a large amount of DHA (40%-60%). EPA also exists in the fatty acids of Schizochytrium sp.
Implementation Method 2
A fermentation culture medium (g/L) comprises glucose 100-120, yeast extract powder 5-8, sodium glutamate 20-60, magnesium sulfate 3-5, ammonium sulfate 3-5
Data Source
AI summary
A method for increasing the yield of eicosapentaenoic acid in Schizochytrium sp., the method comprising: inoculating Schizochytrium sp. ATCC 20888 into a fermentation culture medium, fermenting same under an aerobic condition, changing the temperature when fermenting is performed to the middle of a logarithmic phase, continuing fermenting same, and controlling the dissolved oxygen (DO) value to be 2%-10% after changing the temperature, wherein changing the temperature increases the initial fermentation temperature to 32° C.-37° C. from 25° C.-30° C. EPA is produced by means of fermenting with Schizochytrium sp. ATCC 20888, the dry weight of thalli in the obtained fermentation liquor reaches 66.15 g/L, the yield of oil is 9.97 g/L, and EPA accounts for 13.33% of fatty acid.