Inny tytuł:

Synthesis of polyenoic fatty acids by microorganisms

Wydawca:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstrakt:

The paper presents the possibilities of using some microorganisms as a potential source of biologically active polyenoic fatty acids. The reasons for usingmicroorganisms for this purpose are among others, high yield, invariability ofoil composition, independence from traditional agricultural conditions, efficient processing of cheap agro-food substrates and predisposition of microorganisms to biotransformations enabling tailoring of lipids. The following issueswere discussed in particular: the methods suitable for the synthesis of specificfatty acids, oils of predicted composition, induced mutagenesis, genetic engineering of microorganisms, addition of inhibitors or activators of fatty acidbiosynthesis to the growth medium, enzymatic modification of the oils, andproduction conditions ie recovery and processing of microbial oils.

Czasopismo/Seria/cykl:

Biotechnologia, vol.61, 2 (2003)-.

Tom:

61

Zeszyt:

2

Strona pocz.:

218

Strona końc.:

235

Szczegółowy typ zasobu:

Article

Format:

application/pdf

Identyfikator zasobu:

0860-7796 ; oai:rcin.org.pl:135654 ; IChB B-57

Źródło:

Library of Institute of Bioorganic Chemistry PAS

Język:

pol

Język streszczenia:

eng

Zakres czasowy:

1988-2010

Prawa:

Creative Commons Attribution BY-SA 4.0 license

Zasady wykorzystania:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitalizacja:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Lokalizacja oryginału:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Dofinansowane ze środków:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Dostęp:

Open