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Weitere Versuche zur Fettsäurebildung bei Mikroorganismen
Author(s) -
Bernhard Karl,
Abisch Leo,
Wagner Heribert
Publication year - 1958
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.660410328
Subject(s) - chemistry , mycelium , fungus , phycomyces blakesleeanus , fatty acid , food science , biochemistry , botany , biology , mutant , gene
14 C‐acetate was added to the culture medium of Phycomyces Blakesleeanus when the fungus was inoculated. Growth was interrupted on the 4th to 14th day and the fatty acids isolated from the mycelium. As in previous studies, linolenic acid exerted the highest degree of specific activity. The percentage of activity exhibited by each of the fatty acids studied remained constant during the various periods of growth. Hydrogenation of linolic acid and linolenic acid, i.e. conversion of unsaturated acids to saturated acids, did therefore not occur. During the phase of reproduction the fungus converted some active substances originally developed, perhaps reserve materials, into fatty acids.