Microorganism fermentation method for arachidonic acid

• Main Authors: CHEN JINQING, CHEN JUNHUANG, LIN CHAO, WU MEIQIONG
• Format: Patent
• Language: Chinese; English
• Published: 14.03.2012
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; SPIRITS; VINEGAR; WINE

The invention provides a microorganism fermentation method for arachidonic acid. The microorganism fermentation method comprises the following steps of: inoculating ordinary mortierella strains which is used for producing the arachidonic acid on a PDA (Potato Dextrose Agar) slope; stewing a solid culture medium at a temperature of 80-100 DEG C for 20-30 minutes, and airing to dry and scatter the solid culture medium without clusters, wherein the solid culture medium includes liquid components and solid components, the solid components are selected from one or more of wheat bran, rice and millet, and are mixed with the liquid components at a ratio of 10:7; adding 15-25mL sterile water to a fresh arachidonic acid-producing ordinary mortierella strain slope to wash spores so as to prepare spore suspension, uniformly inoculating the spore suspension into the solid culture medium, cultivating the solid culture medium at a temperature of 24-26 DEG C for 2-3 days as a mother culture medium for primary fermentation;