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Component fatty acids of Aspergillus terreus fat
Author(s) -
Singh JagjitT,
Sood Madan Gopal
Publication year - 1973
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02640514
Subject(s) - aspergillus terreus , chemistry , food science , linolenic acid , linoleic acid , biochemistry , fatty acid
The component fatty acids of the fat elaborated by Aspergillus terreus Thom, which was found to be a promising mold for the production of fat, have been studied. The fat has, based on gas liquid chromatographic evidence, 0.1% lauric, 1.9% myristic, 23.4% palmitic, 0.1% palmitoleic, 0.3% stearic, 14.1% oleic, 39.4% linoleic and 20.7% linolenic acids. The presence of large proportions of linoleic and linolenic acids suggests technological interest for the fat.