METHODS FOR PRODUCING POLYUNSATURATED FATTY ACID AND LIPID CONTAINING POLYUNSATURATED FATTY ACID
A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA, a microbial cell containing a PUFA, and use of the microbial cell are provided. A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA including culture of a microorganism capabl...
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| creator | KAWASHIMA, HIROSHI KATANO, KENJI |
| description | A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA, a microbial cell containing a PUFA, and use of the microbial cell are provided. A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA including culture of a microorganism capable of producing arachidonic acid (ARA) and/or dihomo-gamma-linolenic acid (DGLA) is provided, the method including at least one of the following steps: (a) adding an organic acid in an amount of 0.01 to 5 w/v% to a culture medium after the beginning of main culture; (b) increasing the pH of the culture medium to a range effective for culture after the beginning of the main culture; and (c) adding a metal sulfate in an amount of 0.01 to 0.5 w/w% to the main culture medium. |
| format | Patent |
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A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA including culture of a microorganism capable of producing arachidonic acid (ARA) and/or dihomo-gamma-linolenic acid (DGLA) is provided, the method including at least one of the following steps: (a) adding an organic acid in an amount of 0.01 to 5 w/v% to a culture medium after the beginning of main culture; (b) increasing the pH of the culture medium to a range effective for culture after the beginning of the main culture; and (c) adding a metal sulfate in an amount of 0.01 to 0.5 w/w% to the main culture medium.</description><language>eng ; pol</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; BEER ; BIOCHEMISTRY ; CANDLES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DETERGENTS ; ENZYMOLOGY ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FODDER ; 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 ; PERFUMES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES USING MICROORGANISMS ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201116&DB=EPODOC&CC=PL&NR=2119791T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201116&DB=EPODOC&CC=PL&NR=2119791T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KAWASHIMA, HIROSHI</creatorcontrib><creatorcontrib>KATANO, KENJI</creatorcontrib><title>METHODS FOR PRODUCING POLYUNSATURATED FATTY ACID AND LIPID CONTAINING POLYUNSATURATED FATTY ACID</title><description>A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA, a microbial cell containing a PUFA, and use of the microbial cell are provided. A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA including culture of a microorganism capable of producing arachidonic acid (ARA) and/or dihomo-gamma-linolenic acid (DGLA) is provided, the method including at least one of the following steps: (a) adding an organic acid in an amount of 0.01 to 5 w/v% to a culture medium after the beginning of main culture; (b) increasing the pH of the culture medium to a range effective for culture after the beginning of the main culture; and (c) adding a metal sulfate in an amount of 0.01 to 0.5 w/w% to the main culture medium.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DETERGENTS</subject><subject>ENZYMOLOGY</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PERFUMES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZEjwdQ3x8HcJVnDzD1IICPJ3CXX29HNXCPD3iQz1C3YMCQ1yDHF1UXBzDAmJVHB09nRRcPRzUfDxDACynP39Qhw9_fCr52FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8QE-RoaGluaWhiEhxsbEqAEAy240XA</recordid><startdate>20201116</startdate><enddate>20201116</enddate><creator>KAWASHIMA, HIROSHI</creator><creator>KATANO, KENJI</creator><scope>EVB</scope></search><sort><creationdate>20201116</creationdate><title>METHODS FOR PRODUCING POLYUNSATURATED FATTY ACID AND LIPID CONTAINING POLYUNSATURATED FATTY ACID</title><author>KAWASHIMA, HIROSHI ; KATANO, KENJI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PL2119791TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; pol</language><creationdate>2020</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DETERGENTS</topic><topic>ENZYMOLOGY</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PERFUMES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>KAWASHIMA, HIROSHI</creatorcontrib><creatorcontrib>KATANO, KENJI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KAWASHIMA, HIROSHI</au><au>KATANO, KENJI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHODS FOR PRODUCING POLYUNSATURATED FATTY ACID AND LIPID CONTAINING POLYUNSATURATED FATTY ACID</title><date>2020-11-16</date><risdate>2020</risdate><abstract>A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA, a microbial cell containing a PUFA, and use of the microbial cell are provided. A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA including culture of a microorganism capable of producing arachidonic acid (ARA) and/or dihomo-gamma-linolenic acid (DGLA) is provided, the method including at least one of the following steps: (a) adding an organic acid in an amount of 0.01 to 5 w/v% to a culture medium after the beginning of main culture; (b) increasing the pH of the culture medium to a range effective for culture after the beginning of the main culture; and (c) adding a metal sulfate in an amount of 0.01 to 0.5 w/w% to the main culture medium.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DETERGENTS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER 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 PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHODS FOR PRODUCING POLYUNSATURATED FATTY ACID AND LIPID CONTAINING POLYUNSATURATED FATTY ACID |
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