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Mycological formation of fat. VII. —Formation of fat from molasses by Aspergillus nidulans and by Penicillium Soppii in surface culture and in shaken culture
Author(s) -
Gad A. M.,
Murray Sheilah,
Walker T. K.
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.2740101104
Subject(s) - aspergillus nidulans , food science , penicillium , chemistry , cane , sucrose , aspergillus , biology , botany , biochemistry , sugar , mutant , gene
Experiments have been made with cane molasses and with beet molasses as substrates for the cultivation of the fat‐producing moulds Aspergillus nidulans and Penicillium soppii. Satisfactory yields of fat up to 16 g./l. on a cane molasses medium supplemented with salts and up to 11.8 g./l. on an unsupplemented beet molasses medium were obtained with A. nidulans in static culture, but in shaken cultures prepared with molasses media this mould produced little fat in static and in shaken cultures prepared with sucrose‐salts media P. soppii produced 21.6 g. of fat/l. and 8.1 g. of fat/l. respectively. in static cultures on supplemented and unsupplemented cane‐molasses media P. soppii produced about 18 g. of fat/l., while in static cultures on beet molasses media, whether fortified by salts or not, the yield was 22 g./l. When P. soppii was grown in beet molasses media with agitation the highest yield of fat was 6.2 g./l.