Effects of temperature, salinity, light intensity, and pH on the eicosapentaenoic acid production of Pinguiococcus pyrenoidosus |
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| Authors: | Min Sang Ming Wang Jianhui Liu Chengwu Zhang Aifen Li |
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| Institution: | SANG Min1), 2), WANG Ming1), 2), LIU Jianhui3), ZHANG Chengwu1), 2) *, and LI Aifen1), 2) * 1) Institute of Hydrobiology, Ji’ nan University, Guangzhou 510632, P. R. China 2) Engineering Research Center of Tropical and Subtropical Aquatic Ecological Engineering, Ministry of Education, Guangzhou 510632, P. R. China 3) Department of Life Science, Hengyang Normal University, Hengyang 421008, P. R. China |
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| Abstract: | The effects of temperature, light intensity, salinity, and initial pH on the growth and fatty acid composition of Pinguiococcus pyrenoidosus 2078 were studied for eicosapentaenoic acid (EPA) production potential. The fatty acid composition was assayed by gas chromatography-mass
spectrometry, which indicated that the main fatty acids were C14:0, C16:0 and EPA. The highest EPA percentage 20.83% of total
fatty acids was obtained at 20°C with the temperature being set at 20, 24, and 28°C. Under different salinities and light
intensities, the highest percentages of total polyunsaturated fatty acids (PUFAs) and EPA were 17.82% and 31.37% of total
fatty acids, respectively, which were achieved at salinity 30 and 100 μmol photon m−2s−1 illumination. The highest percentages of total PUFAs and EPA were 38.75% and 23.13% of total fatty acids, respectively, which
were reached at an initial pH of 6 with the test range being from 5.0 to 9.0. |
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| Keywords: | Pinguiococcus pyrenoidosus temperature light intensity salinity pH EPA fatty acids |
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