The roles of different salts and a novel osmotic pressure control strategy for improvement of DHA production by Schizochytrium sp.
作者： Xue-Chao Hu , Lu-Jing Ren , Sheng-Lan Chen , Li Zhang , Xiao-Jun Ji
DOI: 10.1007/S00449-015-1452-1
关键词: Yield (chemistry) 、 Fermentation 、 Industrial and production engineering 、 Schizochytrium sp. 、 Docosahexaenoic acid 、 Cell growth 、 Biology 、 Osmotic pressure 、 Dry weight 、 Chromatography 、 Food science
摘要: The effects of different osmotic pressure, changed by six salts (NaCl, Na2SO4, (NH4)2SO4, KH2PO4 and MSG), on cell growth DHA synthesis Schizochytrium sp. were investigated. Six optimal mediums obtained to study pressure combinations at stage stage. Results showed that cultivated in higher condition fermented lower was benefit enhance synthesis. Combination 17-6 could get the maximum dry weight 56.95 g/L highest percentage total fatty acids 55.21 %, while combination 17-B lipid yield 33.47 with 42.10 % acids. This first report about enhancement production regulation this work provided two novel control processes for high
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