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A further study of the use of date extract “dibis” for mycological fat production in still and shaken cultures
Author(s) -
Naguib Kaiser,
AlSohaily I. A.,
AlSultan A. S.
Publication year - 1973
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.2740240114
Subject(s) - mycelium , food science , yield (engineering) , fungal growth , corn steep liquor , fat accumulation , biology , chemistry , horticulture , botany , biochemistry , adipose tissue , materials science , fermentation , metallurgy
Fungal growth and fat formation on date extract “dibis” medium were poor and slow. Addition of corn‐steep liquor (c.s.l.) as a source of nitrogen and other nutritive substances led to a remarkable increase in growth and in fat yield. The fat content in fungal mycelium increased about 4 times. Shaken cultures were superior to still cultures with regard to growth and fat yield only when a high concentration of c.s.l. was added to dibis medium. Under other experimental conditions, still cultures led to heavier mycelium and higher fat contents than shaken cultures.