EffectsofTemperature__省略_uiococcuspyreno.pdf

J. Ocean Univ. China (Oceanic and Coastal Sea Research) DOI 10.1007/s11802-012-1868-z ISSN 1672-5182, 2012 11 (2): 181-186 /xbywb/ E-mail:xbywb@ Effects of Temperature, Salinity, Light Intensity, and pH on the Eicosapentaenoic Acid Production of Pinguiococcus pyrenoidosus SANG Min1), 2), WANG Ming1), 2), LIU Jianhui3), ZHANG Chengwu1), 2) *, and LI Aifen1), 2) * 1) Institute of Hydrobiology, Ji’ nan University, Guangzhou 510632, P. R. China 2) Engineering Research Center of Tropical and Subtropical Aquatic Ecological Engineering, Ministry of Education, Guangzhou 510632, P. R. China 3) Department of Life Science, Hengyang Normal University, Hengyang 421008, P. R. China (Received April 20, 2011; revised June 10, 2011; accepted November 23, 2011) © Ocean University of China, Science Press and Springer-Verlag Berlin Heidelberg 2012 Abstract The effects of temperature, light intensity, salinity, and initial pH on the growth and fatty acid composition of Pinguio- coccus pyrenoidosus 2078 were studied for eicosapentaenoic acid (EPA) production potential. The fatty acid composition was as- sayed by gas chromatography-mass spectrometry, which indicated that the main fatty acids were C14:0, C16:0 and EPA. The highest EPA percentage 20.83% of total fatty acids was obtained at 20 ℃ with the temperature being set at 20, 24, and 28 ℃. Under different salinities and light intensities, the highest percentages of total polyunsaturated fatty acids (PUFAs) and EPA were 17.82% and 31.37% of total fatty acids, respectively, which were achieved at salinity 30 and 100 µmol photon m-2s-1 illumination. The highest percentages of total PUFAs and EPA were 38.75% and 23.13% of total fatty acids, respectively, which were reached at an initial pH of 6 with the test range being from 5.0 to 9.0. Key words Pinguiococcus pyrenoidosus ; temperature; light intensity; salinity; pH; EPA; fatty acids Abbreviations PUFAs, pol