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Optimization Of Arachidonic Acid Production Through Fermentation

dc.contributor.authorRen, Zixuan
dc.contributor.copyright-releaseNot Applicableen_US
dc.contributor.degreeMaster of Applied Scienceen_US
dc.contributor.departmentDepartment of Process Engineering and Applied Scienceen_US
dc.contributor.ethics-approvalNot Applicableen_US
dc.contributor.external-examinern/aen_US
dc.contributor.graduate-coordinatorDr. Suzanne M Budgeen_US
dc.contributor.manuscriptsNot Applicableen_US
dc.contributor.thesis-readerDr. Stanislav Sokolenkoen_US
dc.contributor.thesis-readerDr. Amina Stoddarten_US
dc.contributor.thesis-supervisorDr. Su-Ling Brooksen_US
dc.contributor.thesis-supervisorDr. Roberto Armentaen_US
dc.date.accessioned2023-07-12T12:55:27Z
dc.date.available2023-07-12T12:55:27Z
dc.date.defence2023-06-26
dc.date.issued2023-07-07
dc.descriptionThe overall objective of this project was to develop a process to produce ARA using a selected M. alpina strain, MA2-2, from Mara strain collection by applying medium optimization and strain improvement techniques. The targets for the optimized ARA producer were 40% (w/w) ARA in total fatty acids and 20% (w/w) oil accumulation in biomass.en_US
dc.description.abstractArachidonic acid (ARA) is an omega-6 fatty acid (C20:4n-6) needed for improving infant memory and eyesight, and an important supplement in infant formula. This project aimed to develop a process to produce ARA from Mortierella alpina strain MA2-2 by 1) optimizing the production medium and 2) applying strain improvement techniques. The optimized medium for MA2-2 resulted in 19–22 g L-1 biomass, 30–35 % oil%, 33–42% ARA content and 2.1–2.5 g L-1 ARA concentration. Compared to the original medium, this was an improvement of at least 0.9, 0.875, 0.32, 3.7 times, respectively. Random mutagenesis was conducted using UV, cerulenin and staining reagent TTC. However, the mutants did not exhibit significantly beneficial phenotypes. High-temperature ALE was performed on wild-type MA2-2 for up to 90 days (45 ALE cycles). The evolved strain showed greater thermotolerance with ARA final productivity of 0.421 ± 0.04 g L-1 d-1, 27.6% higher than the original strain.en_US
dc.identifier.urihttp://hdl.handle.net/10222/82681
dc.language.isoenen_US
dc.subjectMortierella alpinaen_US
dc.subjectArachidonic Aciden_US
dc.subjectFermentation Medium Optimizationen_US
dc.subjectRandom Mutagenesisen_US
dc.subjectAdaptive Laboratory Evolutionen_US
dc.titleOptimization Of Arachidonic Acid Production Through Fermentationen_US

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