ENHANCED PRODUCTION OF LIPIDS CONTAINING POLYENOIC FATTY ACIDS BY VERY HIGH DENSITY CULTURES OF EUKARYOTIC MICROBES IN FERMENTERS

PROBLEM TO BE SOLVED: To provide methods for growing eukaryotic microorganisms capable of producing lipids, particularly polyenoic fatty acids, as well as processes for producing lipids of eukaryotic microorganisms.SOLUTION: The invention provides a method for growing eukaryotic microorganisms capab...

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Hauptverfasser:	DIMASI DON, VEEDER GEORGE T III, KANEKO TATSUO, HANSEN JON M, BARCLAY WILLIAM R, REUCKER CRAIG M, MIRRASOUL PETER J, BAILEY RICHARD B
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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