Study On Mutated Protoplast Of Mortierella Alpina

Arachidonic Acid is a kind of necessary fat acid for human being. It is wildly used as additive in food, drug, feeding, make-up and other areas. Now, Mortierella alpine is the most familiar fungi for Arachidonic Acid producing. This paper gave an briefly interview of physical and chemical features and real application of Arachidonic Acid, and biological features, metabolism, fementation, biological engineering and application of Mortierella alpine. Additionally, we studied chemical mutation, protoplast release and protoplast fermentation of Mortierella alpine.In this paper, we used MNNG to chemically mutate Mortierella alpine in order to make it be sensitive to HmB. Then we derived a strain of Mortierella alpine named Mortierella alpine200012201(1). The detected results suggested that the good feature in ARA fermentation of Mortierella alpine200012201(1) was not lost. The best concentration of MNNG and HmB were0.5mg/mL and400μg/mL, respectively.With study on protoplast release of Mortierella alpine200012201(1), we found that2%lywallzyme+4%snailase enzyme mixture could improve effection of protoplast release. Fungus with the age of12h, were better than other older fungus of protoplast release. In this research, the best reactive temperature was30℃, higher temperature could decrease the quantity of released protoplasts.After three times of continuous fermentation of Mortierella alpine200012201(1) protoplast, although the oil content and ARA content were lower than previous fungus, it was not significant. All of the results showed that the profit feature of Arachidonic Acid highly producing was not lost.