Process for the Heterotrophic Production of Microbial Products with High Concentrations of Omega-3 Highly Unsaturated Fatty Acids
A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids, producible in an aerobic culture under controlled conditions using biologically pure cultures of heterotrophic single-celled fungi microorganisms of the order Thraustochytriales. The harvested whole-cell microbial product can be added to processed foods as a nutritional supplement, or to fish and animal feeds to enhance the omega-3 highly unsaturated fatty acid content of products produced from these animals. The lipids containing these fatty acids can also be extracted and used in nutritional, pharmaceutical and industrial applications.
1 . A milk product comprising microbial omega-3 highly unsaturated fatty acids.
2 . The milk product of claim 1 , wherein the milk product is selected from the group consisting of milk, cheese and butter.
3 . The milk product of claim 1 , wherein the milk product is obtained from an animal selected from the group consisting of cows, sheep, goats, bison, buffalo, antelope, deer and camels.
4 . The milk product of claim 1 , wherein the milk product is obtained from an animal is selected from the group consisting of cows, sheep and goats.
5 . The milk product of claim 1 , wherein the microbial omega-3 highly unsaturated fatty acids are from Thraustochytriales.
6 . The milk product of claim 5 , wherein the microbial omega-3 highly unsaturated fatty acids are from the genus Thraustochytrium or Schizochytrium.
7 . The milk product of claim 6 , wherein the microbial omega-3 highly unsaturated fatty acids are from a microorganism selected from the group consisting of Schizochytrium having the identifying characteristics of ATCC Accession No. 20888 and mutant strains derived therefrom, Schizochytrium having the identifying characteristics of ATCC Accession No. 20889 and mutant strains derived therefrom, Thraustochytrium having the identifying characteristics of ATCC Accession No. 20890 and mutant strains derived therefrom, Thraustochytrium having the identifying characteristics of ATCC Accession No. 20891 and mutant strains derived therefrom, and Thraustochytrium having the identifying characteristics of ATCC Accession No. 20892 and mutant strains derived therefrom.
8 . The milk product of claim 1 , wherein the milk product is consumable by humans.
9 . The milk product of claim 1 , wherein the omega-3 highly unsaturated fatty acid is extracted from the microorganisms.
10 . The milk product of claim 9 , wherein the omega-3 highly unsaturated fatty acid is purified.
11 . The milk product of claim 1 , wherein the omega-3 highly unsaturated fatty acid comprises microorganisms of the genus Thraustochytrium or Schizochytrium in whole cell form.
12 . The milk product of claim 1 , further comprising an omega-6 highly unsaturated fatty acid.
13 . The milk product of claim 1 , further comprising an antioxidant.
14 . The milk product of claim 13 , wherein the antioxidant is added to a fermentation medium prior to harvesting of the microorganisms or added to the milk product during post harvest process of the microorganisms.
15 . The milk product of claim 1 , wherein the milk product is packaged under non-oxidizing conditions.
16 . The milk product of claim 1 , wherein the milk product has an absence of a fishy odor.
17 . The milk product of claim 1 , wherein the omega-3 highly unsaturated fatty acids have at least 20 carbons.
18 . The milk product of claim 1 , the omega-3 highly unsaturated fatty acids are selected from the group consisting of eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic acid.
19 . A milk product comprising a food additive comprising purified microbial omega-3 highly unsaturated fatty acids.
20 . A method of making a milk product comprising adding microbial omega-3 highly unsaturated fatty acids to a food, wherein the food is a milk product.
21 . A food product, comprising:
a) lipids extracted from a fermentation process for growing microorganisms selected from the group consisting of microorganisms of the genus Thraustochytrium, microorganisms of the genus Schizochytrium and mixtures thereof, wherein said microorganisms are capable of effectively producing lipids containing mixtures of omega-3 and omega-6 highly unsaturated fatty acids under conditions comprising:
i) salinity levels less salinity levels found in seawater;
ii) a temperature of at least about 15° C.; and
b) food material, wherein the food material is a milk product.
22 . A method of making a food product, comprising:
a) recovering lipids from a fermentation process comprising culturing a microorganism of the order Thraustochytriales, wherein the microorganism produces lipids containing mixtures of omega-3 and omega-6 highly unsaturated fatty acids under conditions comprising:
i) salinity levels less than salinity levels found in seawater;
ii) a temperature of at least about 15° C.; and
b) combining the lipids with a food material, wherein the food material is a milk product.
23 . The method of claim 21 , wherein the salinity level is 60% of the salinity level of seawater.
24 . The method of claim 21 , wherein the salinity level is 50% of the salinity level of seawater.
25 . The method of claim 21 , wherein the salinity level is 40% of the salinity level of seawater.
26 . The method of claim 21 , wherein the salinity level is 30% of the salinity level of seawater.
27 . The method of claim 21 , wherein the salinity level is 20% of the salinity level of seawater.
28 . The method of claim 21 , wherein the salinity level is 10% of the salinity level of seawater.