The component fatty acids of  Aspergillus ochraceus  fat | Zendy

Sood Madan Gopal | Zendy; Singh Jagjit | Zendy

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The component fatty acids of Aspergillus ochraceus fat

Author(s) -

Sood Madan Gopal,

Singh Jagjit

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.2740241005

Subject(s) - aspergillus ochraceus , food science , chemistry , linoleic acid , myristic acid , composition (language) , palmitic acid , yield (engineering) , sucrose , fatty acid , organic chemistry , ochratoxin a , mycotoxin , philosophy , linguistics , materials science , metallurgy

Aspergillus ochraceus , grown as a surface culture in a chemically defined medium of sucrose and inorganic salts, gave a high yield of fat (47.5%) the main component acids of which were shown to be myristic (0.2%); palmitic (37.6%); stearic (0.1%); oleic (14.6%); linoleic (45.3%); and linolenic (2.2%). The high content of linoleic acid gives this fat considerable potential importance.

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