利用乙醇胁迫作用提高花生四烯酸产量

Enhancing Arachidonic Acid Production by Applying Ethanol Stress

利用乙醇胁迫作用提高花生四烯酸(AA)产量。探讨了乙醇加入时间及加入量,并通过发酵后期降低转速延长了乙醇胁迫作用时间,确定了降低转速的时间点。结果表明,发酵5d后添加4%的乙醇,并在5.5d后降低转速减少机械力所带来的对发酵后期菌丝体的破坏作用,最终将AA产量从10.6g/L提高到17.6g/L。

The ethanol stress was applied to enhance arachidonic acid （AA） production. The best condition for ethanol feeding time, ethanol concentration, shaking speed during the late fermentation to extend the ethanol stress time were investigated and the optimal conditions were obtained. Results showed that feeding 4% ethanol after 5 days cultivation and adjusting the shaking speed to a relative low level to reduce the physical damage caused by shaking after 5.5 days cultivation, the final AA yield was increased from 10.6 g/L to 17.6 g/L. These results suggested that the ethanol stress was an efficient way to enhance AA production.