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Mycological formation of fat. III. —Media conducive to formation of fat from sucrose by Penicillium soppii zaleski in surface culture
Author(s) -
Murray Sheilah,
Walker T. K.
Publication year - 1956
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.2740070402
Subject(s) - sucrose , food science , penicillium , chemistry , salt (chemistry) , corn steep liquor , botany , biology , organic chemistry , fermentation
A study has been made of the effects of certain inorganic salts and of corn‐steep liquor (C.S.L.) on fat synthesis in cultures of Penicillium soppii ; salt concentrations which promote this process have been determined. Addition of C.S.L. to the media improved the performance of the mould, particularly in ability to produce fat. Felts were harvested which contained slightly more than 40% of fat, with yields of fat as high as 12.5% on sucrose metabolized.