Essential fatty acids for oleaginous fungus Mortierella alpina

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• 作者：Tomohiro Fujita^a ; Hiroshi Kawashima^b ; Eiji Sakuradani^c ; ^{sakuradani.eiji@tokushima-u.ac.jp} ; Takaiku Sakamoto^c ; Akinori Ando^d ; Jun Ogawa^d ; Sakayu Shimizu^a
• 关键词：16 ; 0 ; palmitic acid ; 18 ; 0 ; stearic acid ; 18 ; 1ω7 ; vaccenic acid ; 18 ; 1ω9 ; oleic acid ; 18 ; 2ω6 ; linoleic acid ; 18 ; 2ω9 ; 6Z ; 9Z-octadecadienoic acid ; 18 ; 3ω6 ; γ-linolenic acid ; 20 ; 0 ; arachidic acid ; 20 ; 1ω9 ; eicosenoic acid ; 20 ; 2ω9 ; 8Z ; 11Z-eicosadecadienoic acid ; 20 ; 3ω6 ; dihomo-γ-linolenic acid ; 20 ; 3ω9 ; Mead acid ; 20 ; 4ω6 ; arachidonic acid ; 22 ; 0 ; behenic acid
• 刊名：Biocatalysis and Agricultural Biotechnology
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：8
• 期：Complete
• 页码：167-170
• 全文大小：617 K
• 卷排序：8

文摘

p-Anisidine plays a function as a delta-6 desaturation inhibitor in oleaginous fungus Mortierella alpina. The addition of p-anisidine to the medium causes M. alpina JT-180 to produce only monoenoic acids as unsaturated fatty acids. The 18-carbon fatty acids having two double bonds are essential for M. alpina.