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Properties of the docosahexaenoic acid-producer Schizochytrium mangrovei Sk-02: effects of glucose, temperature and salinity and their interaction

, : Properties of the docosahexaenoic acid-producer Schizochytrium mangrovei Sk-02: effects of glucose, temperature and salinity and their interaction. Botanica Marina 48(5/6): 387-394

A number of variables potentially affecting docosahexaenoic acid (DHA) formation in Schizochytrium mangrovei Sk-02 were studied in shaken flasks using yeast extract ( 10 g l-1) as a nitrogen source. Usage of fructose, galactose, glucose, glycerol and mannose (60 g l-1) in yeast extract-containing media resulted in production of 3 - 4 g l-1 DHA, with a lower value for galactose. The highest DHA-content (28% w/w) was observed with glycerol. Disaccharides ( maltose and lactose) resulted in poor growth. At a fixed glucose level ( 60 g l-1), biomass and DHA-levels reached a maximum at 25 g l-1 artificial sea salts ( ASS). Replacement of ASS by various sodium salts reduced biomass and DHA- yields. Initial medium pH ( 4 - 7) had little effect on biomass or DHA- formation, but increasing temperature ( 25 - 40[degree]C) negatively affected biomass and DHA- content, though not the ratio of saturated to unsaturated fatty acids. In addition, various combinations of glucose ( 45, 60 and 75 g-1), temperature (25 and 30[degree]C) and salinity (5, 15 and 25 g l-1 ASS) were tested. In general, both biomass and DHA- levels ( as g l-1) increased with increasing glucose, whereas DHA-, but not biomass levels were negatively affected by temperature. The DHA- weight content decreased with temperature. The effect of salinity was not clearly defined. Maximal DHA-level obtained was 4.7 g l-1 (75 g l-1 glucose, 15 - 25 g l-1 ASS and 25[degree]C). We calculate that in a standard medium, only 42% of glucose consumed was directly converted into fatty acids.


DOI: 10.1515/bot.2005.052

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