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Ethanol‐induced dimorphism and lipid composition changes in Mucor fragilis CCMI 142
Author(s) -
Serrano I.,
Lopes da Silva T.,
Carlos Roseiro J.
Publication year - 2001
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2001.00958.x
Subject(s) - mucor , spore , ethanol , spore germination , fatty acid , gamma linolenic acid , yeast , germination , biochemistry , chemistry , food science , mole , hypha , biology , microbiology and biotechnology , botany , polyunsaturated fatty acid , penicillium
Aims: To study the effect of ethanol on morphology, lipid production and fatty acid profile of Mucor fragilis CCMI 142 cultures. Methods and Results: Cell inhibition in shake flask cultures due to alcohol toxicity grew linearly from 0·418 mol 1 −1 to 0·816 mol 1 −1 ethanol corresponding to a decrease of specific growth rate. The growth inhibition constant took the value of 2·27 mol 1 −1 . The germination of fungal spores into hyphae is inhibited by concentrations from 0·418 mol 1 −1 to 0·816 mol 1 −1 ethanol. In this range, M. fragilis CCMI 142 spores form, exclusively, budding yeast‐like cells instead of filaments. Below 0·418 mol 1 −1 ethanol the formation of yeast‐like cells was stimulated and there was a spore germination delay. Conclusions: The lipid content decreased as the concentration of ethanol increased, and was associated with an increase of unsaturated/saturated fatty acid ratio. Significance and Impact of the Study: The major conclusion of the study is the production of an enriched unsaturated fatty acids final product with particular emphasis to the presence of γ‐linolenic acid (18:3ω6) a biologically active compound with a useful impact in nutraceutical science.