KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Characteristics of Submerged and Solid-State Fermentations for Production of Arachidonic Acid Mortierella alpina

Arachidonic Acid 생산을 위한 Mortierella alpina 곰팡이의 심부 및 고체 발효 특성 연구

  • Shin Hyung Tai (Department of Food Biotechnology, Sungkyunkwan University) ;
  • Lee Soo Won (Department of Food Biotechnology, Sungkyunkwan University) ;
  • Park Ki Moon (Department of Food Biotechnology, Sungkyunkwan University) ;
  • Song Jae Whan (Department of Food Biotechnology, Sungkyunkwan University) ;
  • Suh Dong Sang (Department of Genetic Engineering, Sungkyunkwan University) ;
  • Lee Jae Heung (Institute of Life Science and Technology, Sungkyunkwan University)
  • 신형태 (성균관대학교 식품생명공학과) ;
  • 이수원 (성균관대학교 식품생명공학과) ;
  • 박기문 (성균관대학교 식품생명공학과) ;
  • 송재환 (성균관대학교 식품생명공학과) ;
  • 서동상 (성균관대학교 유전공학과) ;
  • 이재흥 (성균관대학교 생명공학연구소)
  • Published : 2005.02.01
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Abstract

The objective of this work was to evaluate a solid-state fermentation process for the practical production of arachidonic acid(AA) by Mortierella alpina ATCC 32222. In the present investigation, batch culture kinetics for both submerged- and solid-state fermentations was carried out at $25^{\circ}C$ to identify the relationship between growth and arachidonic acid (AA) production. Glucose and yeast extract were used in submerged fermentations by using flasks, while rice bran was used as a sole raw material in the other type of fermentations by using a series of Petri dishes. It was evident that a mixed-growth associated pattern existed between the two variables, irrespective of modes of fermentations. The effect of carbon to nitrogen (CfN) ratio on AA production in solid-state fermentation was studied in the range of 6.5 - 20. As a result, an optimum condition was found to be 6.5. Supplementary carbon source was not necessary to meet the optimum C/N ratio. Unlike the Previous results obtained by other researchers, a supplement of sodium glutamate up to $4\%$ (w/w) to the rice bran medium did not have a positive effect on the AA productivity. However, an increase in AA productivity was obtained with the rice bran medium supplemented with sesame oil.

본 연구의 목적은 최근 DHA와 더불어 분유첨가제 등 기능성 신소재로서 수요가 증가되고 있는 arachidonic acid (AA)를 곰팡이 Mortierella alpina ATCC 32222를 이용하여 실질적으로 값싸게 생산할 수 있는 고체발효공정을 개발하기 위한 것이다. 본 연구에서는 회분식 심부 및 고체발효연구를 통하여 균체성장과 AA 생성에 대한 패턴을 조사하였는데, 심부발효에서는 포도당과 효모추출물을 그리고 고체발효에서는 농산 부산물인 저렴한 쌀겨를 원료로 하여 실험하였다. 심부발효 및 고체발효의 속도론적 관점에서 두 공정 모두 균체성장과 AA 생성간에 전형적인 mixed-growth associated pattern이 얻어졌다. 고체발효 배지의 최적화를 위하여 carbon to nitrogen (C/N) ratio를 6.5-20 범위로 조절하여 실험해 본 결과 쌀겨에 탄소원인 포도당을 첨가해 주지 않은 경우 즉, 6.5에서 가장 좋은 결과가 얻어졌다. 또한 sodium glutamate를 쌀겨에 소량 $(0-4\%,\;w/w)$ 첨가했을 때 보고된 문헌과는 달리 균체성장은 오히려 감소되는 경향을 보였으며, 고온에서 볶은 참깨로부터 얻어진 sesame oil $(7.5\%,\;w/w)$을 첨가했을 경우 AA 생산성은 약 1.2배가 향상되었다.

Keywords

References

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