Production and Enhancement of Omega-3 Fatty Acid from Mortierella alpina CFR-GV15: Its Food and Therapeutic Application

Table 4

Effect of temperature on enhancement of biomass, total lipid, and EPA and DHA production by M.alpina  CFR-GV15.

Temperature	Dry biomass g/L	Total lipid % w/w	ARA content %	EPA content %	DHA content %
20°C for 4 days and 12°C for 5 days*	11.82 ± 0.21^a	42.01 ± 0.25^b	23.56 ± 0.81^e	6.79 ± 0.41^a	4.09 ± 0.40^b
12°C	8.41 ± 0.10^d	38.34 ± 0.11^d	30.54 ± 0.52^d	5.90 ± 0.01^b	4.50 ± 0.56^a
15°C	9.80 ± 0.25^c	40.20 ± 0.25^c	47.20 ± 0.85^c	4.21 ± 0.49^d	4.20 ± 0.72^a
20°C	10.45 ± 0.52^b	41.89 ± 0.52^b	53.70 ± 0.07^b	4.80 ± 0.14^c	3.92 ± 0.45^c
28°C	10.86 ± 0.22^b	44.25 ± 0.78^a	56.82 ± 0.24^a	3.46 ± 0.75^d	4.30 ± 0.90^a

Culture conditions: starch-yeast extract medium; pH: 6.5; carbon source: 2% starch, 0.5% yeast extract; 1% KNO₃; 0.1% KH₂PO₄ and MgSO₄·7H₂O 0.05%; 230 rpm; cultivation period: 7-day values of means ± SD, n-3. ∗Cultivation period: 9-day values of means ± SD, n-3. Values in the same column that do not share the same alphabetic superscripts are significantly different at 𝑃≤0.05 levels according to Duncan’s multiple range tests.