U.S. patent application number 14/525315 was filed with the patent office on 2015-04-16 for method for the cultivation of microorganisms of the genus thraustochytriales by using an optimized low salt medium.
The applicant listed for this patent is Nutrinova Nutrition Specialties & Food Ingredients GMBH. Invention is credited to Markus Luy, Matthias Rusing.
Application Number | 20150104557 14/525315 |
Document ID | / |
Family ID | 34559600 |
Filed Date | 2015-04-16 |
United States Patent
Application |
20150104557 |
Kind Code |
A1 |
Rusing; Matthias ; et
al. |
April 16, 2015 |
METHOD FOR THE CULTIVATION OF MICROORGANISMS OF THE GENUS
THRAUSTOCHYTRIALES BY USING AN OPTIMIZED LOW SALT MEDIUM
Abstract
The invention relates to an optimized method for cultivating
microorganisms of the genus Thraustochytriales, according to which
the microorganisms are cultivated in a low salt medium without
adding sodium salts and chloride salts, the total salt content
being less than 3.5 g/L (corresponding to less than 10 percent of
sea water salt content), whereupon the PUFAs are isolated from the
microorganisms and/or the medium. The invention especially relates
to novel optimized media having a substantially reduced total salt
content, above all a particularly reduced NaCl content. The
production of PUFAs can be substantially improved and significantly
simplified by using a novel combination of different salts as a
media composition in which the overall weight ratios of ions do not
exceed 1.75 g/L. Furthermore, said medium preferably contains no
added sodium salt and chloride salt at all, which helps prevent
environmental damages caused by wastewaters containing salt.
Inventors: |
Rusing; Matthias; (Koln,
DE) ; Luy; Markus; (Neu-Anspach, DE) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Nutrinova Nutrition Specialties & Food Ingredients
GMBH |
Frankfurt |
|
DE |
|
|
Family ID: |
34559600 |
Appl. No.: |
14/525315 |
Filed: |
October 28, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10578968 |
May 10, 2006 |
8900831 |
|
|
14525315 |
|
|
|
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Current U.S.
Class: |
426/635 ;
426/615; 435/134; 554/224 |
Current CPC
Class: |
C12P 7/6427 20130101;
C12P 7/6472 20130101; A23L 33/12 20160801; C12N 1/12 20130101; A23K
10/37 20160501; A23V 2002/00 20130101 |
Class at
Publication: |
426/635 ;
435/134; 554/224; 426/615 |
International
Class: |
C12P 7/64 20060101
C12P007/64; A23K 1/14 20060101 A23K001/14; A23L 1/30 20060101
A23L001/30 |
Foreign Application Data
Date |
Code |
Application Number |
Nov 10, 2003 |
DE |
10352838.5 |
Nov 10, 2004 |
EP |
PCT/EP2004/012718 |
Claims
1. A method for cultivating microorganisms of the order
Thraustochytriales, wherein the microorganisms are cultivated in a
fermentation medium without adding sodium salts and chloride salts,
the total salt content is less than 3.5 g/L of total salts.
2. The method according to claim 1, wherein the microorganisms
bring forth a production of more than 30 wt % oil per unit of
weight of dry biomass.
3. The method according to claim 1, wherein up to 3 g/L
CaCO.sub.3.
4. The method according to claim 1, wherein the microorganisms
bring forth a production of more than 10% DHA per dry biomass.
5. The method according to claim 1, wherein the microorganisms
bring forth a production of more than 5% DPA per dry biomass.
6. The method according to claim 1, characterized by the use of the
fermentation medium, the total salt content of which is in the
range <15% of the salt content of sea water.
7. The method according to claim 1, characterized in that the sum
of the weight fractions of Na.sup.+ and Cl.sup.- ions in the low
salt medium comprises less than 1.75 g/L.
8. The method according to claim 1, characterized in that the total
sodium content of the fermentation medium is less than 150
mg/L.
9. The method according to claim 1, characterized in that the total
chloride content of the fermentation medium is less than 250
mg/L.
10. The method according to claim 1, characterized in that the
fermentation medium comprises glucose, yeast extract, magnesium
sulfate, calcium carbonate and potassium phosphate.
11. The method according to claim 1, characterized in that the
fermentation medium comprises glucose, corn steep liquor, magnesium
sulfate, calcium carbonate and potassium phosphate.
12. The method according to claim 10, characterized in that the
fermentation medium comprises magnesium sulfate, calcium carbonate
and potassium phosphate at less than 3 g/L each.
13. The method according to claim 1, characterized in that the
fermentation medium has a pH value of between 3 and 10.
14. The method according to claim 1, characterized in that the
cultivation takes place between 10.degree. C. and 40.degree. C.
15. The method according to claim 1, characterized in that the
cultivation takes place for 1 to 10 days.
16. The method according to claim 1, characterized in that the
microorganism belongs to the genus Schizochytrium, Thraustochytrium
or Ulkenia.
17. The method according to claim 1, characterized in that the
microorganism is Ulkenia sp. SAM 2179.
18. The method according to claim 1, characterized in that the
microorganism is Schizochytrium sp. SR 21.
19. Oil having a content of at least 10% DHA, produced using a
method according to claim 1 and subsequent isolation of the oil
from the culture broth and/or the biomass available therein.
20. Oil having a content of at least 5% DHA, produced using a
method according to claim 1 and subsequent isolation of the oil
from the culture broth and/or the biomass available therein.
21. DHA of at least 90% purity, produced using a method according
to claim 1 and subsequent isolation of the DHA from the culture
broth and/or the biomass available therein.
22. DPA of at least 90% purity, produced using a method according
to claim 1 and subsequent isolation of the DPA from the culture
broth and/or the biomass available therein.
23. Biomass obtainable by means of a method according to claim 1
and subsequent separation of the biomass from the culture
broth.
24. Animal feed comprising biomass according to claim 23.
25. Foodstuff for human nutrition comprising biomass according to
claim 23.
Description
[0001] Different PUFAs (polyunsaturated fatty acids) and
particularly omega-3 fatty acids (n-3 fatty acids) are essential
components of the human nutrition.
[0002] It is, however, known that in the majority of industrialized
nations, the supply of n-3 fatty acids is insufficient. In contrast
to that, the overall proportion of fat in the diet, as well as the
intake of saturated fatty acids and n-6 fatty acids, is too high.
This is due to a change in the composition of our diet, which has
occurred especially in the last approx. 150 years, and which is
being linked (Simopoulos, A. P., 1999, Am. J. Clin. Nutr. 70,
560-569) to the appearance of different chronic diseases of
civilization, such as, for example, cardiovascular diseases--the
main cause of death in industrialized nations. A great number of
studies has meanwhile shown that by means of a targeted increase in
the intake of n-3 fatty acids, in particular of eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA), it is possible to
significantly reduce the cardiovascular risk (GISSI-Prevenzione
Investigators (Gruppo Italiano per lo Studio della Sopravvivenza
nell'Infarto miocardico), 1999, Dietary supplementation with n-3
polyunsaturated fatty acids and vitamin E after myocardial
infarction: results of the GISSI-prevenzione trial., Lancet 354,
447-455; Burr et al., 1989, Effects of changes in fat, fish, and
fiber intake on death and myocardial reinfarction: diet and
reinfarction trial (DART). Lancet 2, 757-761). Accordingly, many
different organizations (WHO, FAO, AHA, ISSFAL, British Nutrition
Foundation, etc.) recommend a significant increase in the intake of
n-3 fatty acids (Kris-Eherton et al., Fish Consumption, Fish Oil,
Omega-3 Fatty Acids, and Cardiovascular Disease. Circulation 2002,
2747-2757).
[0003] Sources for the production of PUFAs and, in particular, n-3
fatty acids are above all marine cold water fish and the oils
extracted therefrom, but also marine microorganisms, which,
compared to fish, have the advantage that they can be used in
ferments for producing PUFAs under cost effective and controlled
conditions. Fermentative production does not pose any contamination
risk, as is often described for fish or the fish oils extracted
therefrom (Olsen S F. Int J Epidemiol. 2001:1279-80). In addition,
the composition of the extracted oils can be can be positively
influenced by selecting the organism and the culture conditions and
is not subjected to seasonal variations, as described for fish and
fish products as well (Gamez-Meza et al. Lipids 1999:639-42).
[0004] Microorganisms suitable for producing n-3 PUFA are found,
for example, in bacteria of the genus Vibrio (e.g.: Vibrio marinus)
or among the dinoflagellates (Dinophyta), there particularly the
genus Crypthecodinium, such as C. cohnii, or among the
Stramenopiles, such as Pinguiophyceae, e.g. Glossomastix,
Phaeomonas, Pinguiochrysis, Pinguiococcus and Polydochrysis.
Preferred microorganisms for the fermentative production of PUFA
belong to the Stramenopiles (or Labyrinthulomycota), in particular
to the order Thraustochytriales, (Thraustchytriidea) and there
again, in particular, to the genera Japonochytrium, Schizochytrium,
Thraustochytrium, Althornia, Labyrinthuloides, Aplanochytrium and
Ulkenia.
[0005] It is known that some of the mentioned microorganisms can be
used for industrial production of fatty acids and corresponding
processes have been described. Accordingly, the international
patent application WO 91/07498 A1 discloses the production of PUFAs
using organisms of the genera Thraustochytrium and Schizochytrium.
WO 91/11918 A1 discloses the production of PUFAs using
Crypthecodinium cohnii, WO 96/33263 A1 and the corresponding
European patent application EP 0 823 475 A1 describes the
production of PUFAs using microorganisms of the genus
Schizochytrium, while the patent application WO 98/03671 discloses
the production of PUFAs using microorganisms of the genus
Ulkenia.
[0006] The natural habitat of the described microorganisms and in
particular of Labyrinthulomycota is a marine habitat. Consequently,
these microorganisms are usually cultivated in salt-containing
media, where, for the purpose of the present invention, the salt
content of sea water is defined as 32-35 g/L and a content of
90-95% of sodium and chloride. Typical media for cultivating marine
microorganisms such as Thraustochytrium or Schizochytrium are based
on sea water (e.g. ATCC (American Type Culture Collection) 790 By+
medium [yeast extract 1.0 g, peptone 1.0 g, D+ glucose 5.0 g, sea
water 1 L]). It is, however, also known that microorganisms of the
order Thraustochytriales can survive in a culture medium with very
low salinity. However, below a limit of 7.5-15 g salt/L,
corresponding to a salinity of 7.5-15.Salinity., its growth is
described as being only very low and without intermediate maximum
levels in the low salinity range. Optimal growth rates are only
achieved above the abovementioned salinity limit (Fan et al.
Botanica Marina 45, 2002, pp. 50-57).
[0007] Reduced salt contents of about 50-60% of sea water have
nonetheless been described for the commercial fermentation of
euryhaline microorganisms. According to Henderson's "Dictionary of
biological terms", euryhaline marine organisms are those capable of
adjusting themselves to a broad range of salt contents (Henderson
W. D., Lawrence, E., Henderson's dictionary of biological terms,
10.sup.th ed. 1992, p. 173).
[0008] It has been described that euryhaline microorganisms
belonging to the Stramenopiles (or Labyrinthulomycota) can produce
larger quantities of PUFA in fermentation media with a reduced
content in sodium ions (60% of sea water) (U.S. Pat. No.
6,451,567). Also described is the use of culture media with a low
chloride content with the objective of reducing the corrosive
effects of the chloride on the fermentation equipment (U.S. Pat.
No. 6,410,281). This has been shown, for example, for
microorganisms of the genera Thraustochytrium and Schizochytrium
using fermentation media containing chloride in a concentration of
less than 3 g/L (U.S. Pat. No. 5,340,742, U.S. Pat. No. 6,451,567,
U.S. Pat. No. 6,410,281). It is also known that cultivation is also
possible under conditions of reduced salt content compared with
salt water. Particular reference is made here to the patent
documents WO 98/03671 A1, EP 0 823 475 A1, U.S. Pat. No. 6,451,567,
U.S. Pat. No. 6,410,281.
[0009] It is further known that for the fermentation of a
microorganism of the genus Schizochytrium (Schizochytrium sp. S31;
ATCC20888) a maximum in the relative yield of fatty acids is
achieved at a sodium chloride concentration of 1.75 g/L. The total
amount of salt used therefor is less than 10% of the sea water salt
content, but it comprises primarily sodium and chloride ions (EP 0
512 997 B1 and U.S. Pat. No. 5,518,918)
[0010] All the methods described so far do, however, have
disadvantages. The effectiveness of fermentative processes is
limited particularly by the attainable biomass and the product
content per biomass. Furthermore, the oils produced can partly
present fatty acid spectra which do not necessarily correspond with
the desired products, but must be procedurally modified first.
Processing is often complicated by the to some extent low product
content per biomass because of the relatively large amounts of
biomass needed to be processed in order to obtain relatively small
product quantities. Moreover, all the methods described so far
involve relatively high total salt contents in the culture media.
This leads not only to massive problems during the processing of
the products, but represents an extreme environmental disadvantage,
since, not only large amounts of biomass, but also wastewaters
containing large amounts of salt are generated, which need to be
disposed of.
[0011] In the light of the state of the art, it was therefore an
object of the present invention to provide a novel, simple and
economic method for cultivating Thraustochytriales using media
comprising reduced salt contents. Apart from being cost effective,
the method should be easy to implement and enable the high yield
production of high purity PUFAs or of PUFA containing products.
[0012] This and further not explicitly described tasks, which can,
however, be derived or deduced without difficulty from the
relations discussed in the introduction, are achieved by the object
defined in the claims of the present invention.
[0013] An advantageous method for cultivating Thraustochytriales is
provided by the method defined in claim 1. This method comprises
the cultivation of microorganisms of the order Thraustochytriales
in a low salt medium without adding sodium or chloride ions in
solid or dissolved form, the total salt content being less than 10%
in relation to sea water, i.e. a total salt content of less than
approx. 3.5 g/L.
[0014] The invention further comprises a method for producing high
purity PUFAs.
[0015] Preferred PUFAs are, according to the invention, DHA, DPA
and EPA.
[0016] Particularly, the microorganisms cultivated by means of the
abovementioned method present a production of more than 10%,
preferably more than 14%, and particularly preferably more than 18%
DHA per dry biomass.
[0017] Particularly, the microorganisms cultivated by means of the
abovementioned method show a production of more than 5%, preferably
more than 7%, and very particularly preferably more than 10% DPA
per dry biomass.
[0018] The PUFAs can be obtained in high yield and purity by
isolating the PUFAs from the microorganisms (biomass) and/or
culture medium following the cultivation.
[0019] In addition, the present invention comprises a method for
producing biomass, where the biomass is provided by the cultivation
method according to the invention.
[0020] This biomass can be used in all imaginable ways. In
particular, this biomass can be used, for example, in dried form
(dry biomass), directly as foodstuff or animal feed.
[0021] In addition, the invention also comprises an oil type which
is obtained by carrying out the cultivation method according to the
invention and by isolating said oil from the microorganisms
(biomass) and/or culture medium.
[0022] In particular, this is an oil type which, apart from many
other preferred applications, can be advantageously used for human
nutrition.
[0023] Under the conditions according to the invention, the
microorganisms thereby present a production of more than 30 wt %
oil, preferably of more than 35 wt % oil per unit of weight of dry
biomass.
[0024] According to the invention, oil is understood to be a
proportion of at least 70% neutral lipids and at least 2%
phospholipids, which corresponds to the normal fatty acid spectrum
of Thraustochytriales known to the person skilled in the art. The
neutral lipids thereby comprise at least 80% triglycerides and
other compounds such as diacylglycerides, sterols, etc. In
addition, the triglyceride weight fraction comprises about 95%
fatty acids and 5% glycerin. The possibility of fermenting a marine
microorganism at such a low salt concentration, which corresponds
to less than 10% of the typical sea salt content, and in particular
the fact that it is possible to completely dispense with the
addition of Na.sup.+ and Cl.sup.- ions, which dominate in sea water
and normally account for approx. 90% of the ions available in sea
water, was totally surprising.
[0025] Surprisingly, not only the fermentation itself was possible,
but, in addition to that, the proportion of PUFA in the biomass
significantly increases when using the low salt medium according to
the invention. Even more surprising is that this effect not only
compensates, but even exceeds a slight decrease in the produced
biomass (example 2). The proportion of the predominant PUHA DHA per
dry biomass has hereby increased by more than 10% in relation to
the comparative fermentation in medium 1 (50% sea water salt
content). Product processing is simplified by the higher product
concentration and lower contamination with salts, and all this at
an overall larger space-time yield.
[0026] Until the present invention, no known fermentation process
was available for the production of n-3 fatty acids in
microorganisms of the order Thraustochytriales using a medium with
such low salt concentration and with no sodium and chloride
additions.
[0027] PUFAs are polyunsaturated long-chain fatty acids with a
chain length >C12 comprising at least two double bonds. PUFAs
which can be produced following the method according to the present
invention are in particular n-3 fatty acids and n-6 fatty
acids.
[0028] In the sense of the present invention, n-3 fatty acids
(omega-3 fatty acid, .omega.-3 fatty acids) are understood to be
polyunsaturated long-chain fatty acids with a chain length >C12
comprising at least two or more double bonds, where the first
double bond is constituted between the carbon atoms C3 and C4
starting from the alkyl end. Accordingly, for n-6 fatty acids the
first double bond is located between the carbon atoms C6 and C7
starting from the alkyl end.
[0029] Microorganisms belonging to the group of the
Labyrinthulomycota are considered for the production of PUFAs
following the method according to the present invention.
Microorganisms of the order Thraustochytriales (Thraustchytriidea)
are preferred (Lewis, T. E., Nichols, P. D., McMeekin, T. A., The
Biotechnological Potential of Thraustochytrids, Marine
Biotechnology, 1999, pp. 580-587 and Porter, D. Phylum
Labyrinthulomycota in Handbook of protoctista: the structure,
cultivation, habitats, and life histories of the eukaryotic
microorganisms and their descendants exclusive of animals, plants,
and fungi: a guide to the algae, ciliates, foraminifera, sprorozoa,
water molds, and other protoctists. Editors: Margulis, L, Corliss,
J. O., Melkonian, M. and Chapman, D. J., editorial coordinator,
McKhann, H. I., Jones and Bartlett Publishers, ISBN 0-86720-052-9
1990, pp. 388-398). Particularly preferred are microorganisms of
the genera Japonochytrium, Labyrinthuloides, Aplanochytrium
Althornia, Schizochytrium, Thraustochytrium and Ulkenia. Of these,
Schizochytrium, Thraustochytrium and Ulkenia are very particularly
preferred. Particularly preferred are: Japonochytrium sp.
ATCC28207, Thraustochytrium aureum (particularly ATCC28211 and
ATCC34304), Thraustochytrium roseum ATCC28210 Thraustochytrium sp.
ATCC20890, ATCC20891, ATCC20892 and ATCC26185, Schizochytrium
aggregatum ATCC28209, Schizochytrium sp. ATCC20888 and ATCC20889,
Schizochytrium SR21, as well as Ulkenia sp. SAM 2179 and SAM
2180.
[0030] Microorganisms suitable for the method according to the
invention are both wild type forms and mutants and strains derived
therefrom as well as recombinant strains of the corresponding
organisms. The present invention especially comprises mutants or
recombinant strains for increasing the production of PUFA.
[0031] The microorganisms according to the present invention are
cultivated by inoculating a liquid or a solid medium with a
preculture of these organisms.
[0032] Culture techniques suitable for microorganisms of the order
Thraustochytriales are well known to the person skilled in the art.
Typically, but not exclusively, the culture is carried out by means
of aqueous fermentation in a corresponding container. Examples for
a typical container for such type of fermentation comprise shaking
flasks or bioreactors, such as for example STRs (stirred tank
reactors) or bubble columns. The culture is typically carried out
at temperatures of between 10.degree. C. and 40.degree. C.,
preferably between 20.degree. C. and 35.degree. C., particularly
preferably between 25.degree. C. und 30.degree. C., more
particularly preferably between 27.degree. C. und 29.degree. C. and
in particular at 28.degree. C.
[0033] In a further embodiment of the present invention, the low
salt medium comprises less than 1.5 g/L total salts.
[0034] In a further preferred embodiment of the present invention
the total salt content of the low salt medium corresponds to a
value of <15% of the salt content of sea water, preferably of
<12% and particularly preferably of <10%. Very particularly
preferred is a total salt content of <8% of the salt content of
sea water.
[0035] No sodium salts are added to the low salt medium. No
chloride salts are further added to the low salt medium according
to the invention.
[0036] According to the present invention, addition is understood
to mean an addition in both dissolved and solid form. For example,
the addition of sea water, even in the smallest amounts, would be,
according to the invention, an addition of sodium and chloride
salts. The addition of unusual media components to the medium
according to the invention must, if these unusual media components
contain corresponding sodium or chloride ions, also be understood
as addition of these salts. It is, however, clear to the person
skilled in the art, that the usual (and mostly necessary, i.e.
essential) media components water (tap water), yeast extract, corn
steep liquor or similar comprise a very small, unavoidable own
proportion of sodium and chloride. The addition of such usual media
components is therefore not understood as addition of sodium and
chloride salts according to the invention.
[0037] Yeast extract, for example, contains less than 2 wt % NaCl.
If, for this reason, yeast extract is added to the medium in the
usual amounts, i.e. between 10 and 20 g/L, the NaCl content
increases by less than 0.2 g/L. This is not regarded as NaCl
addition according to the invention.
[0038] In a particularly preferred embodiment, this medium is
therefore free of sodium and/or chloride salt additions.
[0039] The total sodium content of the low salt medium is very
particularly preferably less than 2 g/L, preferably less than 500
mg/L and very particularly preferably less than 150 mg/L. The total
chloride content of the low salt medium is preferably less than 2
g/L, preferably less than 500 mg/L and very particularly preferably
less than 250 mg/L.
[0040] The sum of the weight fractions of Na ions and Cl ions is
particularly preferably less than 1.75 g/L.
[0041] The low salt medium further preferably comprises one or more
carbon sources, as well as one or more nitrogen sources. Substances
usable as carbon and nitrogen sources for cultivating
microorganisms of the order Thraustochytriales are well known to
the person skilled in the art.
[0042] Usable carbon sources are for example carbohydrates such as
glucose, fructose, xylose, sucrose, maltose, soluble starch,
fucose, glucosamine, dextran, glutamic acid, molasses, glycerin or
mannitol or also fats and oils or vegetable hydrolysates.
[0043] Usable natural nitrogen sources are, for example, peptone,
yeast extract, malt extract, meat extract, casamino acids, corn
steep liquor or soy beans, usable organic nitrogen sources are, for
example, glutamate and urea, but also inorganic nitrogen sources
such as, for example, ammonium acetate, ammonium hydrogen
carbonate, ammonium sulfate or ammonium nitrate can be used as
nitrogen source.
[0044] The low salt medium can contain all other components known
to the person skilled in the art to assist the cultivation of
microorganisms of the order Thraustochytriales, in particular
inorganic salts of for example, Ca, Mg, K, Fe, Ni, Co, Cu, Mn, Mo
or Zn. Phosphates such as potassium hydrogen phosphate, or
carbonates such as calcium carbonate, sulfates such as ammonium
sulfate, magnesium sulfate, iron sulfate or copper sulfate may be
mentioned examples. Further usable inorganic salts are, for
example, halogenides, such as potassium bromide or potassium
iodide.
[0045] Where applicable, the medium can comprise additional macro-
or micronutrients, such as amino acids, purine, pyrimidine, corn
steep liquor, protein hydrolysates, vitamins (water soluble and/or
water insoluble) and other media components well known to the
person skilled in the art. Anti-foaming agents can be added, if
necessary. The medium can contain complex components or be
chemically defined.
[0046] The amounts of the individual components can vary, as long
as there is no negative effect on the growth or productivity of the
microorganisms. The person skilled in the art can easily determine
the composition for each individual case according to the
requirements of the microorganism. Generally, the carbon source is
added at a concentration of 50 to 300 g/L and the nitrogen source
at a concentration of 1 to 30 g/L. Preferably, the nitrogen content
is adjusted in dependence of the carbon content of the medium.
[0047] A particularly preferred low salt medium comprises, as the
case may be, apart from other components such as, for example,
nutritive components, at least one salt selected from the group
comprising magnesium sulfate, calcium carbonate and potassium
phosphate, where the salt(s) is/are preferably added at not more
than 3 g/L each, particularly preferably at not more than 1 g/L
each, without the total salt content according to the invention
being exceeded. It is particularly preferred when magnesium
sulfate, calcium carbonate and potassium phosphate are added to the
medium.
[0048] Preferred nutritive components are glucose, yeast extract
and/or corn steep liquor (CSL) in the usual quantities as well as
further common nutritive components known to the person skilled in
the art.
[0049] The pH value of the medium is set to a range of 3 to 10,
preferably 4 to 8, particularly preferably 5 to 7, very
particularly preferably 6 by adding a corresponding acid or
base.
[0050] The medium is subsequently sterilized. Techniques for
sterilizing media are well known to the person skilled in the art,
autoclaving and sterile filtration may be mentioned as
examples.
[0051] Cultivation can take place batchwise, in a fed-batch mode or
continuously, as it is generally known to the person skilled in the
art.
[0052] Batch or fed-batch cultivation usually takes place over a
period of 1 to 12 days, preferably 2-10 days, particularly
preferably 3-9 days.
[0053] The media components can be added to the low salt medium
individually or as a mixture, a previously prepared mixture being
also possible. The components, in particular the carbon and
nitrogen source(s) or specific medium additions can be added prior
to or during the cultivation. The addition can be repeated once or
several times or can also take place continuously.
[0054] The produced PUFA are generally available in form of neutral
fats, for example as triacylglycerides, or polar lipids such as,
for example, phosphatidylcholine, phosphatidylethanolamine or
phosphatidylinositol.
[0055] However, for the purpose of the present invention, the terms
PUFA, n-3 fatty acid or n-3 active substances are understood to be
all possible forms in which the corresponding fatty acids can
exist, i.e. as free fatty acids as well as esters, triglycerides,
phospholipids or other derivatives. All these substances are
summarized in the following text and the terms are used
synonymously. Furthermore, the PUFAs can be converted and
concentrated by means of chemical or biocatalytic
transesterification, for example with the help of suitable enzymes
(lipases), before or after isolation from the culture.
[0056] The isolation of PUFAs from the fermented microorganisms or
medium and the analysis of the fatty acid spectrum is carried out
using common procedures known to the person skilled in the art
[Wanasundara, U. N., Wanasundara, J., Shahidi, F., Omega-3 fatty
acid concentrates: a review of production technologies,
Seafoods--Quality, Technology and Nutraceutical Applications, 2002,
pp. 157-174].
[0057] FIG. 1 shows the production of DHA in dependence of the salt
concentration. The maximum in the range according to the invention
is clearly visible (data from example 1).
[0058] FIG. 2 shows biomass and DHA content in dependence of the
salt concentration. The maximum in the range according to the
invention is also clearly visible in this case (data from example
1).
[0059] The fermentation medium forming the basis for the method
according to the invention is described hereinafter by way of some
examples. The fermentation medium as well as the invention is,
however, not limited to these examples.
EXAMPLE 1
Influence of Different Salt Quantities in the Medium on the
Production of PUFA by Ulkenia sp. SAM 2179
[0060] SAM 2179 strain (Ulkenia sp. BP-5601; WO9803671) was
cultivated in 50 ml medium in 300 ml Erlenmeyer flasks with a
baffle (temperature: 28.degree. C., shaking rate:150 rpm).
[0061] Medium 1: DH1 Medium
TABLE-US-00001 Glucose monohydrate (g/L): 56.25 Yeast extract
(g/L): 12.5 [Difco] Tropic Marin (g/L): 16.65 [Dr. Biener GmbH,
Wartenberg, Germany] pH value set to 6.0 with HCl
[0062] Medium 2: DH2 Medium (without Salt)
TABLE-US-00002 Glucose monohydrate (g/L): 56.25 Yeast extract
(g/L): 12.5 [Difco] pH value set to 6.0 with HCl
[0063] The salts of medium 1 (Tropic Marin) were used in the
following concentrations: 1X (medium 1), 0.75X (medium 1.1), 0.5X
(medium 1.2), 0.25X (medium 1.3) and 0.1X (medium 1.4).
[0064] Cell harvest was carried out by centrifugation after 48 h of
cultivation. The cells were subsequently freeze dried and the dry
biomass determined Cell digestion and fatty acid determination was
carried out by means of 2 hour long heat treatment in 10%
methanolic hydrochloric acid at 60.degree. C. (under stiffing). The
esters were analyzed in a gas chromatograph to determine the fatty
acid composition (Wanasundara, U.N., Wanasundara, J., Shahidi, F.,
Omega-3 fatty acid concentrates: a review of production
technologies, Seafoods--Quality, Technology and Nutraceutical
Applications, 2002, pp. 157-174).
TABLE-US-00003 TABLE 1 Influence of different salt contents on
fermentation parameters NaCl DHA Total salt content in relation
DHA/ DHA space-time of sea water to sea water Time DBM DBM quantity
yield (ca. %) ca. g (h) (g/L) (%) (g/L) (g/L .times. d) Medium 1*
50 15 48 25.4 16.6 4.20 2.11 Medium 1.1 37.5 11.25 48 23.7 16.3
3.87 1.94 Medium 1.2 25 7.5 48 22.5 18.9 4.26 2.13 {close oversize
brace} CE Medium 1.3 12.5 3.75 48 19.9 21.2 4.22 2.11 Medium 1.4 5
1.5 48 21.0 23.9 5.02 2.51 Medium 2* 0 0 48 17.2 19.0 3.25 1.63
*Average values from two experiments, respectively. DBM: Dry
biomass; DHA/DBM: wt % DHA (docosahexaenoic acid) per unit of
weight DBM; g/L .times. d space-time yield in grams per liter per
day; h: hour; CE: comparative example
TABLE-US-00004 TABLE 2 Influence of different salt contents on the
fatty acid spectrum Other 16:0 22:5 22:6 fatty 14:0 15:0 PA
DPA.omega.6 DHA.omega.3 acids (%) (%) (%) (%) (%) (%) Medium 1* 2.9
3.7 32.2 10.2 45.7 5.5 Medium 1.1 2.6 3.8 31.8 10.4 45.2 6.2 Medium
1.2 2.0 3.6 29.5 11.2 47.4 6.3 {close oversize brace} CE Medium 1.3
2.0 3.9 30.5 10.8 46.3 6.5 Medium 1.4 2.6 4.8 32.4 11.1 43.5 5.6
Medium 2* 2.2 8.2 25.4 12.0 46.4 6.0 *Average values from two
experiments, respectively. 14:0 myristic acid; 15:0 pentadecanoic
acid; 16:0 palmitic acid; DPA.omega.6: docosapentaenoic acid
(omega6); DHA.omega.3: docosahexaenoic acid (omega3)
[0065] The fermentation of Ulkenia sp., SAM 2179 strain, for
different concentrations of Tropic Marin, starting from a sea water
salt content of about 50% to 0%, shows that the biomass has a
tendency to decrease with decreasing salt content in the medium.
The fermentation at a low salt content of about 5% of sea water,
however, surprisingly represents a significant exception. Here, the
biomass production trend surprisingly features an intermediate
maximum where higher values are attained again. In addition, the
proportion of the predominant fatty acid DHA in the dry biomass
increases with decreasing hydrochloric acid concentration and has
its highest value also at 5% of the sea water salt content,
decreasing again for even lower salt content. For the space-time
yield of the essential PUFA DHA, this results in a maximum at a sea
water salt content of about 5% (see Table 1). This maximum leads to
an increase of the DHA space-time yield of more than 15%. The
proportion of DHA for a sea water salt content of about 5% is, in
relation to the overall fatty acid spectrum, slightly lower than
for higher or lower salt contents (see Table 2), but the overall
productivity for DHA and fatty acids or oil in general is, however,
at its highest level at precisely this point (see Table 1). The low
salt medium being the object of the present invention was developed
based on these surprising results.
EXAMPLE 2
Production of PUFA Using Ulkenia sp. SAM 2179 in Different
Fermentation Media
[0066] SAM 2179 strain was cultivated in 50 ml medium in 300 ml
Erlenmeyer flasks with a baffle (temperature: 28.degree. C.,
shaking rate:150 rpm).
[0067] Medium 1: DH1 Medium
TABLE-US-00005 Glucose monohydrate (g/L): 56.25 Yeast extract
(g/L): 12.5 [Difco] Tropic Marin (g/L): 16.65 [Dr. Biener GmbH,
Wartenberg, Germany] pH value set to 6.0 with HCl
[0068] Medium 2: DH2 Medium (without Salt):
TABLE-US-00006 Glucose monohydrate (g/L): 56.25 Yeast extract
(g/L): 12.5 [Difco] pH value set to 6.0 with HCl
[0069] Medium 3: DH3 Medium (with Salt Supplement without Sodium
and without Chloride Addition):
TABLE-US-00007 Glucose monohydrate (g/L): 56.25 Yeast extract
(g/L): 12.5 [Difco] Magnesium sulfate (g/L): 1 Calcium carbonate
(g/L) 1 Potassium phosphate (g/L) 1 pH value set to 6.0 with
H.sub.2SO.sub.4
[0070] Cell harvest was carried out by centrifugation 48 h after
cultivation. The cells were subsequently freeze dried and the dry
biomass determined Cell digestion and fatty acid determination was
carried out by means of 2 hour long heat treatment in 10%
methanolic hydrochloric acid at 60.degree. C. (under stiffing). The
esters were analyzed in a gas chromatograph to determine the fatty
acid composition.
TABLE-US-00008 TABLE 3 Influence of different salt contents on
fermentation parameters Total salt NaCl DHA content of in relation
DHA/ DHA space-time sea water to sea water Time DBM DBM quantity
yield ca. % ca. g (h) (g/L) (%) (g/L) (g/L .times. d) Medium 1* 50
15 48 25.4 16.6 4.20 2.11 Comparative example Medium 2* 0 0 48 17.2
19.0 3.25 1.63 Medium 3** 10 0 48 22.7 18.9 4.29 2.14 *Average
values from two experiments, respectively. **Average values from
three experiments, respectively.
[0071] The low salt medium without sodium and without chloride
addition according to the invention was first used in the
fermentation at a concentration of about 10% of the sea water salt
content (medium 3). The biomasses obtained therewith are slightly
lower in comparison with fermentations using about 50% sea water
salt content, the DHA content per dry biomass is however larger,
thus surprisingly leading to overall equal or even increased
space-time yields (see Table 3). This is of considerable advantage
for a later processing of the biomass to obtain DHA. Surprisingly,
it was therefore shown that it is possible to advantageously
completely dispense with the addition of sodium and/or chloride
(the main salts in sea water) for the fermentation.
EXAMPLE 3
Influence of Different Salt Quantities in the Medium without Sodium
and without Chloride Addition on the Production of PUFA by Ulkenia
sp. SAM 2179
[0072] SAM 2179 strain was cultivated in 50 ml medium in 300 ml
Erlenmeyer flasks with a baffle (temperature: 28.degree. C.,
shaking rate:150 rpm).
[0073] Medium 3: DH3 Medium (with Salt Supplement without Sodium
and without Chloride Addition)
TABLE-US-00009 Glucose monohydrate (g/L): 56.25 Yeast extract
(g/L): 12.5 [Difco] Magnesium sulfate (g/L): 1 Calcium carbonate
(g/L) 1 {close oversize brace} 1X salts Potassium phosphate (g/L) 1
pH value set to 6.0 with H.sub.2SO.sub.4
[0074] The salts of medium 3 were used in the following
concentrations: 10X comprising 10 g/L each, 2X comprising 2 g/L
each, 1X comprising 1 g/L each, 0.5X comprising 0.5 g/L each or
0.25X comprising 0.25 g/L each.
[0075] Cell harvest was carried out by centrifugation after 48 h of
cultivation. The cells were subsequently freeze dried and the dry
biomass determined Cell digestion and fatty acid determination was
carried out by means of 2 hour long heat treatment in 10%
methanolic hydrochloric acid at 60.degree. C. (under stirring). The
esters were analyzed in a gas chromatograph to determine the fatty
acid composition.
TABLE-US-00010 TABLE 4 Influence of different salt contents on
fermentation parameters Total salt NaCl DHA content of in relation
DHA/ DHA space-time sea water to sea water Time DBM DBM quantity
yield ca. % ca. g (h) (g/L) (%) (g/L) (g/L .times. d) Medium 3
(10X) 100 0 48 32.5 12.5 4.05 2.03 Comparative example Medium 3
(2X) 20 0 48 23.8 20.3 4.82 2.41 Medium 3 (1X)** 10 0 48 22.7 18.9
4.29 2.14 Medium 3 (0.5X) 5 0 48 22.7 21.2 4.82 2.41 Medium 3
(0.25X) 2.5 0 48 21.2 19.7 4.18 2.09 **Average values from three
experiments, respectively.
[0076] Determination of the optimal salt concentration of the
fermentation medium without sodium and without chloride addition
was carried out by fermenting the microorganism Ulkenia sp. 2179
strain in the abovementioned medium with different salt
concentrations. In this case, the DHA content per dry biomass was
again the highest for a salt content of 5% of sea water (see also
example 1). Productivity expressed as space-time yield also has an
optimal value at this salt content (see Table 4).
EXAMPLE 4
Production of PUFA Using Schizochytrium SR21 Strain (Schizochytrium
sp., MYA-1381; EP0823475) in Different Fermentation Media
[0077] Schizochytrium SR21 strain was cultivated in 50 ml medium in
300 ml Erlenmeyer flasks with a baffle (temperature: 28.degree. C.,
shaking rate:150 rpm).
[0078] Medium 1: DH1 Medium
TABLE-US-00011 Glucose monohydrate (g/L): 56.25 Yeast extract
(g/L): 12.5 [Difco] Tropic Marin (g/L): 16.65 [Dr. Biener GmbH,
Wartenberg, Germany] pH value set to 6.0 with HCl
[0079] Medium 2: DH2 Medium (without Salt)
TABLE-US-00012 Glucose monohydrate (g/L): 56.25 Yeast extract
(g/L): 12.5 [Difco] pH value set to 6.0 with HCl
[0080] Medium 3: DH3 Medium (with Salt Supplement without Sodium
and without Chloride Addition)
TABLE-US-00013 Glucose monohydrate (g/L): 56.25 Yeast extract
(g/L): 12.5 [Difco] Magnesium sulfate (g/L): 1 Calcium carbonate
(g/L) 1 Potassium phosphate (g/L) 1 pH value set to 6.0 with
H.sub.2SO.sub.4
[0081] Cell harvest was carried out by centrifugation after 48 h of
cultivation. The cells were subsequently freeze dried and the dry
biomass determined Cell digestion and fatty acid determination was
carried out by means of 2 hour long heat treatment in 10%
methanolic hydrochloric acid at 60.degree. C. (under stirring). The
esters were analyzed in a gas chromatograph to determine the fatty
acid composition.
TABLE-US-00014 TABLE 5 Influence of different salt contents on
fermentation parameters Total salt NaCl DHA content of in relation
DHA/ DHA space-time sea water to sea water Time DBM DBM quantity
yield ca. % ca. g (h) (g/L) (%) (g/L) (g/L .times. d) Medium 1 SR
21 50 15 48 27.1 13.7 3.61 1.81 Comparative example Medium 2 SR 21
0 0 48 19.5 18.2 3.56 1.78 Medium 3 SR 21 10 0 48 22.3 18.7 4.17
2.09
TABLE-US-00015 TABLE 6 Influence of different salt contents on the
fatty acid spectrum Other 16:0 22:5 22:6 fatty 14:0 15:0 PA
DPA.omega.6 DHA.omega.3 acids (%) (%) (%) (%) (%) (%) Medium 1 3.5
3.3 43.4 7.5 37.5 4.8 Comparative SR 21 example Medium 2 3.5 5.3
43.1 7.4 36.5 4.2 SR 21 Medium 3 3.5 4.1 44.4 7.1 36.1 4.8 SR
21
[0082] The low salt medium described in the invention also leads to
an optimization of the production of PUFA in the case of other
organisms belonging to Labyrinthulomycota. It is thus possible to
ferment the microorganism Schizochytrium sp. SR21 strain in low
salt medium without salt and without chloride addition. In this
case, the DHA content related to the dry mass also has an optimum
value for a salt content of 10% of sea water. Furthermore, an even
stronger effect on the space-time yield of DHA and, with it, on the
fermentation productivity is manifested herein. The DHA content
related to the overall fatty acid spectrum is also slightly reduced
in this case (see Table 6), although without affecting a
surprisingly high space-time DHA yield (see Table 5). The low salt
medium on which the present invention is based leads to a general
production increase of PUFAs for different members of the
Labyrinthulomycota.
* * * * *