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Biosynthesis of fat and of citric acid in submerged cultures of Penicillium spinulosum
Author(s) -
Shimi Ibrahim R.
Publication year - 1959
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.2740101009
Subject(s) - citric acid , chemistry , sucrose , acetaldehyde , biosynthesis , penicillium , ethanol , food science , biochemistry , organic chemistry , enzyme
Studies were made on the behaviour of preformed pellets of Penicillium spinulosum suspended in sucrose solutions supplemented with other simple compounds, which could be regarded as intermediates in the breakdown of sucrose or/and the formation of fat and citric acid. Both acetate and pyruvate increased the yields of citric acid at the expense of fat, but acetaldehyde and ethanol stimulated the formation of both citric acid and fat. Lactate suppressed the biosynthesis of the two products.