Data of added-value lipid production, Arachidonic acid, among other lipids by Mortierella elongata , using low cost simulated wastewater
نویسندگان
چکیده
منابع مشابه
Data of added-value lipid production, Arachidonic acid, among other lipids by Mortierella elongata, using low cost simulated wastewater
This article presented an innovative data of feasibility to produce Arachidonic acid (ARA), as added-value Polyunsaturated Fatty Acids (PUFA), among other lipids from Mortierella elongata, using simulated low cost sugarcane wastewater, vinasse, as a carbon source. Data from lipids quantification by total lipids extraction and by lipid classes was presented. M. elongata was able to produce 156.4...
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BACKGROUND Arachidonic acid (ARA) is one of the three essential fatty acids, and it is important for human body to keep healthy and is widely used. At present, expensive materials such as glucose and yeast extract are generally reported to be optimal for ARA production. A new cost-effective fermentation process including cheaper material for ARA production is of great significance. METHODS Fe...
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Arachidonic acid is an essential fatty acid in human nutrition. In the present study, production of arachidonicacid by Mortierella alpina CBS 754.68 was evaluated in submerged fermentation. The fermentation variableswere selected in accordance with the Plackett-Burman (PB) design and further optimized via response surface methodology (RSM). Five significant variables, namely glucose...
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BACKGROUND Arachidonic acid (ARA, C20:4, n-6), which belongs to the omega-6 series of polyunsaturated fatty acids and has a variety of biological activities, is commercially produced in Mortierella alpina. Dissolved oxygen or oxygen utilization efficiency is a critical factor for Mortierella alpina growth and arachidonic acid production in large-scale fermentation. Overexpression of the Vitreos...
متن کاملStatistical optimization of arachidonic acid production by Mortierella alpina CBS 754.68 in submerged fermentation
Arachidonic acid is an essential fatty acid in human nutrition. In the present study, production of arachidonic acid by Mortierella alpina CBS 754.68 was evaluated in submerged fermentation. The fermentation variables were selected in accordance with the PlackettBurman (PB) design and further optimized via response surface methodology (RSM). Five significant variables, namely glucose, yeast ext...
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ژورنال
عنوان ژورنال: Data in Brief
سال: 2017
ISSN: 2352-3409
DOI: 10.1016/j.dib.2017.07.015