z-logo
Premium
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.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here