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COMPOSITION OF THE MYCELIUM OF Penicillium roqueforti
Author(s) -
SHIMP J. L.,
KINSELLA J. E.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12578.x
Subject(s) - penicillium roqueforti , mycelium , food science , stearic acid , chemistry , palmitic acid , oleic acid , composition (language) , sucrose , linoleic acid , sterol , fatty acid , carbohydrate , biochemistry , biology , botany , penicillium , organic chemistry , cholesterol , linguistics , philosophy
The proximate chemical and detailed lipid composition of the vegetative mycelium of the mold Penicillium roqueforti were determined. Maximum lipid accumulation in the mycelium of P. roqueforti occurred at a growth temperature of 25°C, and a culture age of 120 hr when mold cultures were grown in liquid submerged corn steep liquor/sucrose media. The dry mycelium consisted of 48.3, 37.8, 10.4 and 3.5% of carbohydrate, crude protein (N × 6.25), lipid and ash, respectively. The amino acid composition of the protein from P. roqueforti was excellent, being only slightly deficient in methionine. The levels of leucine, aspartic and glutamic acid residues were high. Neutral lipids were composed of triglycerides, 33.8%; diglycerides, 1.7%; free fatty acids, 8.1%; and nonsaponifiable material, 8.1% of the total lipids, respectively. Phospholipids comprised 35.3% and glycolipids 7.4% of the total lipids. Palmitic, stearic, oleic, and linoleic acids were the major fatty acid components of the total lipids of P. roqueforti mycelia.