Process for producing unsaturated fatty acid-containing oils
An edible oil obtained by culturing a microorganism belong to the genus Mortierella subgenus Mortierella in a medium containing a nitrogen source derived from soybean is discussed. The oils obtained have a low 24,25-methylenecholest-5-en-3β-ol content.
1. A process for producing an unsaturated fatty acid-containing oil comprising:
(a) culturing a microorganism belonging to the genus Mortierella subgenus Mortierella in a liquid medium containing a nitrogen source derived from soybean in a fermenter, wherein the ratio of the nitrogen source derived from soybean with respect to the total nitrogen source in the medium is at least 86%, and
(b) collecting the unsaturated fatty acid-containing oil from the cultured product,
wherein the unsaturated fatty acid-containing oil has a 24,25-methylenecholest-5-en-3β-ol compositional ratio of 35% or lower, a 24,25-methylenecholest-5-en-3β-ol compositional ratio in a proportion of 1.2 or less with respect to the desmosterol compositional ratio, and an arachidonic acid content of 30 to 50%, and wherein the culture step is carried out while maintaining i) a glucose concentration within the range of 0.5 to 5 wt % during the first 3 days of culturing, and/or ii) an average glucose concentration within the range of 0.7 to 3 wt % during the first 3 days of culturing.
2. The process of claim 1 , wherein said nitrogen source derived from soybean has a nitrogen content of at least 2 wt % with respect to the total components except for water.
3. The process of claim 1 , wherein said nitrogen source derived from soybean is from defatted soybean subjected at least to heat denaturation.
4. The process of claim 1 , wherein said cultured product is (a) culture broth taken during production of the oil by the cultured microorganisms or after sterilization of the culture broth, (b) culture broth obtained at the end of culturing or after sterilization of the culture broth, (c) the cultured microorganisms collected from either (a) or (b), or (d) a dry form of the cultured product.
5. The process of claim 1 , wherein said fermentor is a fermentor equipped with agitator and air sparger or an air-lift fermentor.
6. The process of claim 1 , wherein the culturing step is carried out for 3 to 20 days.