Production of Omega‐3 Fatty Acids by Myxobacteria
First, a method for cultivation the bacterial strains belonging to the suborder Sorangiineae of the order Myxococcales was developed. This allows a direct production of one or more PUFAs by fermentation. The content of omega‐3
polyunsaturated fatty acids is at least 10‐15% by weight of total celluar fatty acid content. Furthermore, one of the above mentioned fatty acids is present to at least 40wt.‐% based on the total weight of all fatty acids within the mixture. Second, gene clusters of myxobacteria encoding the involved enzymes were heterologously expressed in either gram‐negative eubacteria, gram‐positive eubacteria, myxobacteria, fungi or yeasts.
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