Fermentation process for producing long chain omega-3 fatty acids with euryhaline microorganisms

Abstract

A process is provided for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodiment of the present invention, the process produces microflora having a cell aggregate size useful for the production of food products for use in aquaculture. Further disclosed is a food product which includes Thraustochytrium, Schizochytrium, and mixtures thereof, and a component selected from flaxseed, rapeseed, soybean and avocado meal. Such a food product includes a balance of long chain and short chain omega-3 highly unsaturated fatty acids. Further, a process for producing lipids includes a fermentation by growing euryhaline microorganisms which are capable of producing 1.08 grams per liter of the fermentation medium per day of long chain omega-3 fatty acids per 40 grams of sugar per liter of the fermentation medium at a sodium ion concentration of 60% seawater. The lipids are then extracted from the euryhaline microorganisms.

Dependencies are inferred from the claim text.