Study of DHA Production by Microorganism Fermentation

Abstract

Abstract: DHA is one kind of essential polyunsaturated fatty acids, and it has important effect on body health. The production of DHA by microorganism fermentation has many superiorities such as good stability, being prone to separation, purification and industrialization. It was a research hotspot in recent years. By analyzing the fermentation product of the Thraustochytrium aureum ATCC34304 and other four strain, it showed that the ATCC34304 could be cultured more easily and the content of DHA was high. When the composition of medium and the fermentation condition of Thraustochytrium aureum ATCC34304 were further studied more, it was found that when the ATCC34304 was cultivated in the medium in which the starch was used as carbon source and at 28℃ with 170r/min for six days,the yield of DHA was highest, 320.1mg/L.

Key words: microorganism, DHA, Thraustochytrium aureum, fermentation

DU Bing, LIU Chang-Hai, YAO Ru-Hua. Study of DHA Production by Microorganism Fermentation[J]. FOOD SCIENCE, 2005, 26(3): 128-130.

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Study of DHA Production by Microorganism Fermentation

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