"Mortierella sp. was originally isolated from an Andisol of Hawaii and maintained on Yeast malt agar (YMA) slants at 4ðC. For this study, the fungus was multiplied in petri dishes on YMA medium for three days at 28ðC. 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 120ðC and 0.1 MPa) liquid medium.
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Last date updated on September, 2024
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