Effect of culture temperature on fatty acid composition ofChlorella sorokiniana (original) (raw)

Abstract

Chlorella sorokiniana was grown for extraction of fatty acids at seven temperatures ranging from 14 C to 38 C. The predominant fatty acids in_C. sorokiniana_ grown at 38 C were saturated (46% of total); at 22 C, triunsaturated (40% of total); and at 14 C diunsaturated (47% of total). Increasing temperature resulted in an increase in the degree of unsaturation from 14 C to 22 C, but further increases in temperature always resulted in a decrease in unsaturation. At any point in the temperature range used, an increased temperature always resulted in fatty acids with a lower average chain length. Total fatty acid production was greatest at the extremes of temperature and lowest at 26 C. The chain length and degree of saturation of fatty acids increased at temperatures lower than 22 C. Therefore, the fatty acids of_C. sorokiniana_ do not have an increasingly lower melting point when the culture temperature is reduced at temperatures 22 C or below.

Similar content being viewed by others

References

  1. Knipprath, W. G., and J. F. Mead, Lipids 3:121–128 (1968).
    CAS PubMed Google Scholar
  2. Knipprath, W. G., and J. F. Mead, Ibid. 1:113–117 (1966).
    CAS PubMed Google Scholar
  3. Lewis, R. W., Comp. Biochem. Physiol. 6:75–89 (1962).
    Article CAS Google Scholar
  4. Kayama, M., Y. Tsuchiya and J. F. Mead, Bull. Jap. Soc. Scient. Fish. 29:452–458 (1963).
    CAS Google Scholar
  5. Farkas, T., and S. Herodek, J. Lipid Res. 5:369–373 (1964).
    PubMed CAS Google Scholar
  6. Holton, R. W., H. H. Blecker and M. Onore, Phytochemistry 3:595–602 (1964).
    Article CAS Google Scholar
  7. Kates, M., and R. M. Baxter, Can. J. Biochem. Physiol. 40:1213 (1962).
    PubMed CAS Google Scholar
  8. Marr, A. G., and J. L. Ingraham, J. Bact. 84:1260 (1962).
    PubMed CAS Google Scholar
  9. Long, S. K., and O. B. Williams, Ibid. 79:629 (1960).
    PubMed CAS Google Scholar
  10. Thomas, W. H., and R. W. Krauss, Plant Physiol. 30:113–122 (1955).
    Article PubMed CAS Google Scholar

Download references

Author information

Authors and Affiliations

  1. Department of Botany, University of Maryland, 20740, College Park, Maryland
    Glenn W. Patterson

Authors

  1. Glenn W. Patterson

Additional information

Scientific Article No. A1562 Contribution No. 4271 of the Maryland Agricultural Experiment Station.

About this article

Cite this article

Patterson, G.W. Effect of culture temperature on fatty acid composition of_Chlorella sorokiniana_ .Lipids 5, 597–600 (1970). https://doi.org/10.1007/BF02531336

Download citation

Keywords