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The biosynthesis of fat in submerged cultures of Penicillium spinulosum
Author(s) -
Shimi Ibrahim R.
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.2740091209
Subject(s) - organism , mycelium , sugar , fermentation , biosynthesis , food science , biology , chemistry , botany , biochemistry , enzyme , paleontology
Experiments were conducted to exploit the potentialities of P. spinulosum to produce fat in submerged cultures. The organism was grown in shaken submerged cultures with different levels of glucose content. The addition of the sugar to preformed mycelium was also examined and the mould was cultivated in a Waldhof fermentor. Finally, a study was made of the effect on the behaviour of the organism of the metabolism solution obtained from previous experiments.
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