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Mycological formation of fat. I.—Media conducive to formation of fat from sucrose by Aspergillus nidulans, penicillium javanicum and penicillium spinulosum
Author(s) -
Gad A. M.,
Walker T. K.
Publication year - 1954
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740050707
Subject(s) - aspergillus nidulans , penicillium , chemistry , food science , sucrose , corn steep liquor , sodium , biochemistry , organic chemistry , fermentation , mutant , gene
Fat production by the moulds Aspergillus nidulans, Penicillium javanicum and Penicillium spinulosum has been studied and media conducive to high productivity have been developed. The highest percentage yields of fat on sucrose utilized were 13.2 from A. nidulans , 7.9 from P. javanicum and 6.0 from P. spinulosum , the last‐mentioned mould requiring corn‐steep liquor (C.S.L.) (0.5% w/v) for this result. In general, the levels of concentration of sodium phosphate and of magnesium sulphate in the medium have been shown to be highly critical factors.