Production of Arachidonic Acid by Mortierella alpina I49-N18
Arachidonic acid (AA), an essential fatty acid in human body, fermented by Mortierella alpina I49-N18 was investigated in a shake-flask, and a 50-ton fermentor. In order to optimize the culture conditions, the effects of temperature, initial pH, culture time, carbon and nitrogen sources were studied...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| coleção: | Food Technology and Biotechnology |
| Assuntos: | |
| Acesso em linha: | http://hrcak.srce.hr/file/263243 |
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