Method for production of arachidonic acid
View Patent ↗The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.
1. A method for extending the shelf life of biomass, comprising
treating a wet biomass of a microorganism of the genus Mortierella sect. schmuckeri with a treatment selected from the group consisting of acidifying a wet biomass, pasteurizing the wet biomass, acidifying and pasteurizing the wet biomass, and flash heating the wet biomass, and
packaging the biomass;
wherein said Mortierella sect. schmuckeri produces at least about 0.70 grams of arachidonic acid per liter per day when grown under appropriate fermentation conditions.
2. The method of claim 1 , wherein the treating is acidifying or acidifying and pasteurizing and wherein the pH is from about 3.5 to about 4.5.
3. The method of claim 1 , further comprising flash heating the biomass to inactivate enzymes.
4. The method of claim 1 , wherein the packaging is done under a vacuum.
5. The method of claim 1 , wherein said Mortierella sect. schmuckeri is of the species Mortierella schmuckeri.
6. The method of claim 1 , wherein said Mortierella sect. schmuckeri is of the species Mortierella camargensis.
7. The method of claim 1 , wherein said Mortierella sect. schmuckeri produces at least about 0.80 grams of arachidonic acid per liter per day when grown under appropriate fermentation conditions.
8. The method of claim 1 , wherein said Mortierella sect. schmuckeri produces at least about 0.86 grams of arachidonic acid per liter per day when grown under appropriate fermentation conditions.
9. The method of claim 1 , wherein said Mortierella sect. schmuckeri grows as a dispersed filamentous form when grown under liquid culture conditions.