FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (1): 55-61.
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WU Ke-Gang, CHAI Xiang-Hua, YANG Lian-Sheng
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Abstract: DHA is a kind of necessary fatty a cid asa functionel compoent for brain an d eye developnent cardio-vascular diseases prevention Recen tly the research on DHA production by microorgacism fermentation became Especially Thraustochytrium was reckoned as potential microorganismto produce DHAindustrially.In this paper.the effect of unsaturated lip ide on DHAproduction by T.roseum MF2was studied.Results showed that T roseum MF2could utilize unsaturated lipid s in varying degrees for growth and pr oduction of DHA .When the concentration of perillaseed oil in the mediumwas 20g /L,DHAyield was 382mg /Lwhich was the hi ghest yield amongall.ItcouldenhanceDHAconte ntinlipidandDHAyieldwhensafflow eroilorperillaseedoilwas addedin to the meliumcontaining 40g /l goucose as main carbon source.DHAyield was r espectively raised by 18.5%and28.5%when either oils was added into mediumby 8g /L
Key words: uinsaturated lipids, Thraustochytriumroseum DHA
WU Ke-Gang, CHAI Xiang-Hua, YANG Lian-Sheng. Study on Effect of Unsaturated Lipids on DHA Production by Thraustochytrium Roseum Fermentation[J]. FOOD SCIENCE, 2003, 24(1): 55-61.
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