Effects of Nitrogen and Phosphorus Limitation on Fatty Acid Contents in Aspergillus oryzae.

ABSTRACT: Aspergillus oryzae, commonly known as koji mold, has been widely used for the large-scale production of food products (sake, makgeolli, and soy sauce) and can accumulate a high level of lipids. In the present study, we showed the dynamic changes in A. oryzae mycelium growth and conidia formation under nitrogen and phosphorus nutrient stress. The fatty acid profile of A. oryzae was determined and the content of unsaturated fatty acid was found increased under nitrogen and phosphorus limitation. Oleic acid (C_18:1), linoleic acid (C_18:2), and γ-linolenic acid (C_18:3) production were increased on five nitrogen and phosphorus limitation media, especially on nitrogen deep limitation and phosphorus limitation group, showing a 1. 2-, 1. 6-, and

SUBMITTER: Lv G 

PROVIDER: S-EPMC8566876 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature