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Mycological formation of fat. VI. —Synthesis of fat by Aspergillus nidulans, Penicillium javanicum and Penicillium spinulosum in shaken culture
Author(s) -
Garrido J. M.,
Gad A. M.,
Walker T. K.
Publication year - 1958
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.2740091107
Subject(s) - aspergillus nidulans , chemistry , penicillium , food science , sucrose , biochemistry , mutant , gene
The respective concentrations of sodium dihydrogen phosphate, magnesium sulphate and potassium sulphate which promote fat formation by Aspergillus nidulans, Penicillium javanicum and P. spinulosum in shaken culture have been determined. The most suitable sources of nitrogen and levels of nitrogen favourable to fat synthesis have also been ascertained. Under the best conditions, with glucose as substrate, A. nidulans produced 14 g. of fat/100 g. of sugar consumed, while from P. javanicum and P. spinulosum the highest yields were 7.9 g. and 11.8 g., respectively. The highest yields of fat as g./1. of culture broth were: A. nidulans , 8.9; P. javanicum , 3.7; P. spinulosum , 9.1. A. nidulans and P. spinulosum were also tested on sucrose media and the best yields of fat were; A. nidulans , 8.5 g./100 g. of sucrose consumed and 5.5 g./1.; P. spinulosum , 12.2 g./100 g. of sucrose consumed and 10.1 g./1.