PMC:4301621 / 1689-3026 JSONTXT

{"project":"2_test","denotations":[{"id":"25582171-17439233-14905453","span":{"begin":133,"end":134},"obj":"17439233"},{"id":"25582171-22174787-14905454","span":{"begin":259,"end":260},"obj":"22174787"},{"id":"25582171-9103911-14905455","span":{"begin":380,"end":381},"obj":"9103911"},{"id":"25582171-9304876-14905456","span":{"begin":425,"end":426},"obj":"9304876"},{"id":"25582171-18256790-14905457","span":{"begin":511,"end":512},"obj":"18256790"},{"id":"25582171-15300418-14905458","span":{"begin":719,"end":720},"obj":"15300418"},{"id":"25582171-16473770-14905459","span":{"begin":1334,"end":1335},"obj":"16473770"}],"text":"Mortierella alpina is an oleaginous zygomycete, that can accumulate lipids to 50% of its dry weight in the form of triacylglycerols [1]. The important ω-6 polyunsaturated fatty acid (PUFA) arachidonic acid (ARA) can account for over 50% of the lipid content [2]. M. alpina is nonpathogenic and nonallergenic, including the spores produced during the industrial production of ARA [3] which is widely used in food ingredients [4]. ARA has been produced at levels up to 19.8 g/L in 5 L cultures grown over 7 days [5]. Various methods have been attempted in order to improve ARA production including screening potentially higher yielding mutant strains following treatment with N-methyl-N’-nitro-N-nitrosoguanidine (MNNG) [6]. This work led to the generation of M. alpina strain Y11 which possessed lowered ω-3 desaturation activity, and ARA production was 2.1 fold (2.21 g/L) higher than strain 1S-4. Optimizing the culture medium and fixing the ratio of defatted soybean meal to potassium nitrate at 2:1 gave a fourfold increase (6.0 g/L) in ARA production [7]. In another study the fermentation process was optimized, and a two-stage temperature-shift strategy increased ARA production by 26.1% (9.2 g/L) [8]. Additionally, overexpressing GLELO gene using a genetic manipulation approach increased ARA production by 101.2% (5.05 g/L) [9]."}