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On the safety of Mortierella alpina for the production of food ingredients, such as arachidonic acid

✍ Scribed by Hugo Streekstra

Book ID
119524774
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
103 KB
Volume
56
Category
Article
ISSN
0168-1656

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Effects of dissolved oxygen on the morph
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✍ Kenichi Higashiyama; Katsushi Murakami; Hideo Tsujimura; Nobuya Matsumoto; Shige πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 161 KB πŸ‘ 2 views

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