The Effect of pH and Temperature on Arachidonic Acid Production by Glycerol-Grown Mortierella alpina NRRL-A-10995

The Effect of pH and Temperature on Arachidonic Acid Production by Glycerol-Grown Mortierella alpina NRRL-A-10995

Arachidonic acid (AA) has a wide range of applications in medicine, pharmacology, diet, infant nutrition, and agriculture, due to its unique biological properties. The microbiological processes involved in AA production usually require carbohydrate substrates. In this paper, we propose a method for...

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Bibliographic Details
Main Authors: Aleksei A. Mironov, Vitaly A. Nemashkalov, Nadezda N. Stepanova, Svetlana V. Kamzolova, Waldemar Rymowicz, Igor G. Morgunov
Format: Article
Language:English
Published: MDPI AG 2018-03-01
Series:Fermentation
Subjects:
fungus Mortierella alpina
optimization
temperature
pH of medium
growth
arachidonic acid (AA)
Online Access:http://www.mdpi.com/2311-5637/4/1/17

Internet

http://www.mdpi.com/2311-5637/4/1/17

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