中文摘要：

花生四烯酸是人体必需的多不饱和脂肪酸之一,因其在食品和医药等领域有着广泛应用而得到人们越来越多的关注。当前利用高山被孢霉发酵法生产富含花生四烯酸的油脂已成为花生四烯酸的主要来源。发酵过程中,合适的菌体形态对花生四烯酸油脂的高效生产极为重要。本文总结了在高山被孢霉培养过程中,氮源、消耗的碳氮比、氨基酸、无机盐、溶氧等因素对其形态的影响,各种形态特征对花生四烯酸油脂产量的影响以及培养过程中的形态控制策略。提出以后研究工作的重点是进一步探究影响高山被孢霉形态的因素,建立与花生四烯酸油脂产量相关联的形态学参数标准,以此来指导工业生产过程中良好形态的精确控制。

英文摘要：

Arachidonic acid,which is an essential polyunsaturated fatty acid in human nutrition,generally exists in the form of triglyceride.It has got more and more attention in food,medicine and other fields.At present,the main sources of arachidonic acid is from fermentation by the fungus of Mortierella alpina.The control of mycelia morphology plays a vital role in the whole fermentation process.In this review,the influence factors including nitrogen source,consumed carbon to nitrogen ratio,amino acid,mineral addition and dissolved oxygen on the fungus morphology were summarized.Some efficient morphology control strategies for arachidonic acid production by the fungus were presented.Future research should be focused on exploring the effect on morphology of M.alpina by many other factors,and establishing the relationship between morphology parameters and yield of arachidonic acid,which would guide the accurate control of morphology in industrial fermentation process.