Incorporation and accumulation of docosahexaenoic acid from the medium by Pichia methanolica HA-32

• Published in: Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2002-12, Vol.66 (12), p.2632-2638
• Main Authors: Aoki, H. (Ikeda Food Research Co. Ltd., Fukuyama, Hiroshima (Japan)), Miyamoto, N, Furuya, Y, Mankura, M, Endo, Y, Fujimoto, K
• Format: Article
• Language: English
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Biotechnology; Carbon - analysis; choline; Choline - analysis; Choline - metabolism; CULTURE MEDIA; Culture Media - chemistry; Culture Media - metabolism; CULTURE TECHNIQUES; DOCOSAHEXAENOIC ACID; Docosahexaenoic Acids - metabolism; Dose-Response Relationship, Drug; Fatty Acids, Nonesterified - analysis; Food industries; Food processing; FREE FATTY ACIDS; Fundamental and applied biological sciences. Psychology; Glucose - analysis; Glucose - metabolism; Hydrogen-Ion Concentration; INCORPORATION; Industrial applications and implications. Economical aspects; Lipid Metabolism; LIPIDS; Nitrogen - analysis; PICHIA; Pichia - classification; Pichia - cytology; Pichia - metabolism; Pichia methanolica; Sodium Hydroxide - analysis; Sodium Hydroxide - metabolism; Temperature; Time Factors; Vitamin B Complex - analysis; Vitamin B Complex - metabolism
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.66.2632

Yeast species were screened for the incorporation and accumulation of docosahexaenoic acid (DHA) with a yeast-malt medium containing 0.5% free fatty acid prepared from fish oil (DHA, 28% of total fatty acids in fish oil). The most suitable strain was Pichia methanolica HA-32. The optimum cultivation conditions for the accumulation of lipids and incorporation of DHA were as follows: 5% glucose, 20% yeast extract, and 3% free fatty acid in the medium, at pH 6.0 and with incubated at 25°C for 3 days. Under these conditions, about 200 mg of total lipids and 60 mg of DHA were recovered from 1 g of dry cells. The accumulation of DHA in cells increased in conjunction with the amount of yeast extract added to the medium. Vitamin B groups and minerals also had an effect on the accumulation of DHA. Choline and K 2 HPO 4 , which caused browning of the medium, promoted the accumulation of DHA in cells.