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Cellular fatty acids composition of the genus Monascus
Author(s) -
Nishikawa Jiro,
Sato Yasuhiro,
Kashimura Jun,
Iizuka Hiroshi
Publication year - 1989
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620290615
Subject(s) - monascus , aspergillus oryzae , food science , aspergillus niger , composition (language) , chemistry , fatty acid , paecilomyces , penicillium , biochemistry , biology , botany , fermentation , philosophy , linguistics
The cellular fatty acid composition of the genus Monascus (13 spp., 2 var., 36 strains) was analyzed by gaschromatography. The fatty acid composition of all tested 36 strains shows high similarity. The major components of fatty acids are C18:1, C18:2, C16:0, C18:0, and C16:1. No strict correlation between the characteristics of the genus Monascus and the fatty acid composition could be found. However, some strains differ from the others. These results suggested that the fatty acids composition ratio could also be a powerful method for taxonomic studies. Moreover, the fatty acid compositions of all Monascus spp. were clearly different from those of Aspergillus oryzae IAM 2600, A. niger IAM 2020, Penicillium notatum IAM 7168 and Paecilomyces variotii IF0 4855.