Application of a ω-3 Desaturase with an Arachidonic Acid Preference to Eicosapentaenoic Acid Production in Mortierella alpina

Application of a ω-3 Desaturase with an Arachidonic Acid Preference to Eicosapentaenoic Acid Production in Mortierella alpina

In the industrial oleaginous fungus Mortierella alpina, the arachidonic acid (AA; C20:4; ω-6) fraction can reach 50% of the total fatty acids (TFAs) in vivo. However, the eicosapentaenoic acid (EPA; C20:5; ω-3) fraction is less than 3% when this fungus is cultivated at a low temperature (12°C). Omeg...

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Bibliographic Details
Main Authors: Chengfeng Ge, Haiqin Chen, Tiantian Mei, Xin Tang, Lulu Chang, Zhennan Gu, Hao Zhang, Wei Chen, Yong Q. Chen
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-01-01
Series:Frontiers in Bioengineering and Biotechnology
Subjects:
ω-3 fatty acid desaturase
eicosapentaenoic acid
Mortierella alpina
transformation
culture variables
Online Access:http://journal.frontiersin.org/article/10.3389/fbioe.2017.00089/full

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http://journal.frontiersin.org/article/10.3389/fbioe.2017.00089/full

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