Food and Nutrition Sciences
Vol.4 No.9A(2013), Paper ID 36090, 5
pages
DOI:10.4236/fns.2013.49A1001
Large-Scale Production of Microalgal Lipids Containing High Levels of Docosahexaenoic Acid upon Fermentation of Aurantiochytrium sp. KRS101
Won-Kyung Hong, Anna Yu, Baek-Rock Oh, Jang Min Park, Chul Ho Kim, Jung-Hoon Sohn, Akihiko Kondo, Jeong-Woo Seo
Applied Microbiology Research Center, Bio-Materials Research Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup, South Korea
Applied Microbiology Research Center, Bio-Materials Research Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup, South Korea
Applied Microbiology Research Center, Bio-Materials Research Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup, South Korea
Applied Microbiology Research Center, Bio-Materials Research Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup, South Korea
Applied Microbiology Research Center, Bio-Materials Research Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup, South Korea
Systems and Synthetic Biology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon, South Korea
Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, Kobe, Japan.
Applied Microbiology Research Center, Bio-Materials Research Institute, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Jeongeup, South Korea
Copyright © 2013 Won-Kyung Hong, Anna Yu, Baek-Rock Oh, Jang Min Park, Chul Ho Kim, Jung-Hoon Sohn, Akihiko Kondo, Jeong-Woo Seo et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
W. Hong, A. Yu, B. Oh, J. Park, C. Kim, J. Sohn, A. Kondo and J. Seo, "Large-Scale Production of Microalgal Lipids Containing High Levels of Docosahexaenoic Acid upon Fermentation of
Aurantiochytrium sp. KRS101,"
Food and Nutrition Sciences, Vol. 4 No. 9A, 2013, pp. 1-5. doi:
10.4236/fns.2013.49A1001.