Open AccessCellular fatty acid profiles for the differentiation of Penicillium species
Author(s) -
Lopes da Silva Teresa,
Sousa Edmundo,
Pereira Pablo T,
Ferrão Ana Maria,
Roseiro J.Carlos
Publication year - 1998
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1998.tb13102.x
Subject(s) - penicillium , biology , palmitic acid , fatty acid , oleic acid , composition (language) , chemotaxonomy , food science , biochemistry , botany , taxonomy (biology) , linguistics , philosophy
Cellular fatty acid composition of eighteen species of Penicillium was studied to investigate its taxonomic usefulness. Many fungi included in this study displayed the same fatty acid composition but differed in relative concentration. Several test species presented the same fatty acid composition but differed in relative concentration. The principal fatty acids were palmitic (16:0), oleic (18:1) and linoleic (18:2). The amount of unsatured fatty acids varied between 68.5% and 78.5%. Multivariate analyses of data showed that it is possible to differentiate some species that belonged to different Penicillium groups. The level of agreement of long chain fatty acids with morphological taxonomy was acceptable.