Coconut water as a medium additive for the production of docosahexaenoic acid (C22:6 n3) by Schizochytrium mangrovei Sk-02

Unagul, Panida; Assantachai, Caetharin; Phadungruengluij, Saranya; Suphantharika, Manop; Tanticharoen, Morakot; Verduyn, Cornelis

doi:10.1016/j.biortech.2006.01.013

Cited by 104Algal biology and biofuel productionAquaculture Nutrition and GrowthMicrobial Metabolic Engineering and Bioproduction

Coconut water as a medium additive for the production of docosahexaenoic acid (C22:6 n3) by Schizochytrium mangrovei Sk-02

Unagul, Panida, Assantachai, Caetharin, Phadungruengluij, Saranya, Suphantharika, Manop, Tanticharoen, Morakot, Verduyn, Cornelis·2007·Bioresource Technology

DOI 10.1016/j.biortech.2006.01.013

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Abstract

The effect of coconut water (CW) on biomass and docosahexaenoic acid (DHA, C22:6 n3) formation by Schizochytrium mangrovei Sk-02 was studied in a yeast extract-diluted sea water medium. Optimal CW-level was ca. 33% (v/v), resulting in a biomass level of 28 g/l with a DHA-content of 20% (w/w) or 6 g DHA/l, almost 50% higher than in non-supplemented cultures at the same initial sugar level. Study on the growth-promoting effects of coconut water suggested that it could be (partially) mimicked by addition of trace elements; the fatty acids present in CW did not appear to be incorporated or effect fatty acid formation by the organism. CW-addition was also effective in media with other nitrogen sources such as casitone, peptone and tryptone. Its inclusion (at 50% v/v) increased biomass levels two-to-three-fold with concomitant increases in the DHA-level.

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Organic acids composed of malic, succinic, citric, acetic and tartaric acids contribute to the taste of coconut water.
“Like organic acids composed of malic, succinic, citric, acetic and tartaric acids [24,40], which contribute to the taste of coconut water, volatile compounds contribute to the aroma of the fresh liquid.”
From Coconut water uses, composition and properties: a review (2012) · cites this paper as [24]

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Authors: Unagul, P., Assantachai, C., Phadungruengluij, S., Suphantharika, M., Tanticharoen, M., & Verduyn, C.
Affiliations: Thailand Science Park (TH)
Mahidol University (TH)
Corresponding author: Verduyn, Cornelis
ORCID: Suphantharika, Manop
Venue: Bioresource Technology
Publisher: Elsevier BV
Published: 2007-01
Volume: 98
Issue: 2
Pages: 281-287
ISSN: 0960-8524 (ISSN-L)
DOI: 10.1016/j.biortech.2006.01.013
OpenAlex: W2150510483
Cited by: 104
References: 13
Citations by year: 2026: 1 · 2025: 2 · 2024: 4 · 2023: 4 · 2022: 10 · 2021: 8 · 2020: 8 · 2019: 5 · 2018: 5 · 2017: 6 · 2016: 3 · 2015: 11 · 2014: 8 · 2013: 13 · 2012: 5
FWCI: 1.03
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Bioresource Technology (publishedVersion)
PubMed (publishedVersion)
Topics: Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Aquaculture Nutrition and Growth
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial Metabolic Engineering and Bioproduction
Keywords: coconut water, docosahexaenoic acid, fungal biomass, fatty acid production, trace elements, nitrogen source, omega-3 fatty acids
MeSH terms: Animals, Cocos, Culture Media, Docosahexaenoic Acids, Water, Bioreactors, Eukaryota

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Coconut water as a medium additive for the production of docosahexaenoic acid (C22:6 n3) by Schizochytrium mangrovei Sk-02

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