"Mortierella sp. was originally isolated from an Andisol of Hawaii and maintained on Yeast malt agar (YMA) slants at 4Â°C. For this study, the fungus was multiplied in petri dishes on YMA medium for three days at 28Â°C. Mycelia were removed from the surface of the agarwith a sterile loop and suspended in sterile deionized water and shaken by hand until the clumps were dispersed. 1 mL of a Mortierella sp. suspension containing 5.9x105 CUF was aseptically transferred into 250 mL Erlenmeyer flasks containing 75 mL of an autoclaved (30 minute, at 120Â°C and 0.1 MPa) liquid medium.
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Last date updated on July, 2014