The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

 
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> Molecular characteristics of non-small cell lung cancer

> Proteins expressed by mycobacterium tuberculosis and not by BCG and their use as diagnostic reagents and vaccines

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