| Gamma-linolenic acid (GLA) is a membe of polyunsaturated fatty acids(PUGAs), it can be transformed to PGs and LTs in human bodies,which exert important regulation function in the cardiac and brain blood vessel system,breath system,liver,diabetic neuropathy and genital system. GLA production through microbial fermentation is the hosspot in recent years. Changed the culture contrations, there were different mycelial morphology ,dispersived tiny roudness and agglomerate dollops.The results showed: dispersived tiny roudness was more propitious than agglomerate dollops.pH,dissolved oxygen,temperture and inoculation were effecet on mycelial morphology.So,controlling fermention might be through the mycelial morphology. The time course of consumption of main nutrition composition,fungal biomass,lipid and gamma-linolenic acid accumulation were investigated on a shaker flask scale.Results showed: the optimal culture contration was pH5.0~6.0,temperature 23℃.Low dissolved oxygen was resulted to low GLA production. A structural kinetic model was onstructed in this thesis.Calculated result coincided well with experimental data.The model could be used for goood descripition of culture process. |
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