Effects of dissolved oxygen on the morph
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Kenichi Higashiyama; Katsushi Murakami; Hideo Tsujimura; Nobuya Matsumoto; Shige
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Article
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1999
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John Wiley and Sons
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English
⚖ 161 KB
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Arachidonic acid (AA) production by Mortierella alpina 1S-4 was investigated using a 50-L fermentor. In order to optimize the dissolved oxygen (DO) concentration and to investigate the effect of DO on morphology, cultivation was carried out under constant DO at various levels in the range of 3-50 pp