NDLI: Improvement of docosahexaenoic acid fermentation from Schizochytrium sp. AB-610 by staged pH control based on cell morphological changes

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Improvement of docosahexaenoic acid fermentation from Schizochytrium sp. AB-610 by staged pH control based on cell morphological changes

Content Provider	Scilit
Author	Zhao, Ben Li, Yafei Mbifile, Martha Daniel Li, Changling Yang, Hailin Wang, Wu
Copyright Year	2017
Description	Journal: Engineering in Life Sciences Schizochytrium sp. AB-610 accumulates relatively higher amount of DHA-rich lipid in the cells, and it was found that DHA yield was closely related to the cell morphology and pH value during fermentation period. DHA production from Schizochytrium sp. AB-610 in fed-batch fermentation was investigated and four growth stages were clarified as lag stage, balanced growth stage, lipid accumulation stage, and lipid turnover stage, based on the morphologic observation and key parameters changes. Then a simple strategy of two-stage pH control was developed, in which pH 7.0 was kept until 12 h after the end of balanced growth stage, and then shifted to 5.0 for the rest period in fermentation. A maximal DHA production of 11.44g/L was achieved. This approach has advantage of easy scaling up for industrial DHA fermentation from Schizochytrium sp. cells.
Related Links	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6999371/pdf
Ending Page	988
Page Count	8
Starting Page	981
ISSN	16180240
e-ISSN	16182863
DOI	10.1002/elsc.201600249
Journal	Engineering in Life Sciences
Issue Number	9
Volume Number	17
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2017-04-18
Access Restriction	Open
Subject Keyword	Journal: Engineering in Life Sciences Biotechnology and Microbiology Docosahexaenoic Acid Fed‐batch Fermentation Morphological Observation Schizochytrium Sp Ph Control
Content Type	Text
Resource Type	Article
Subject	Environmental Engineering Bioengineering Biotechnology

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