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Lipid and Fatty Acid Composition of Selected Fungi Grown on Whey Medium
Author(s) -
ABRAHAM M. J.,
SRINIVASAN R. A.
Publication year - 1984
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.1365-2621.1984.tb13249.x
Subject(s) - food science , glyceride , phospholipid , composition (language) , palmitic acid , fatty acid , biology , oleic acid , stearic acid , linoleic acid , chemistry , biochemistry , organic chemistry , linguistics , philosophy , membrane
The molds Aspergillus nidulans, Penicillium frequentans , and Fusarium lycopersicum were tested for lipid production when grown on a deproteinized whey medium. F. lycopersicum produced highest total lipid (38.56%) followed by A. nidulans LC‐1 (16.90%) and P. frequentans (10.53%). Triglycerides and phospholipids were the predominant components in the neutral lipid fraction followed by partial glycerides, free fatty acids and nonsaponifiable matter. Phospholipid content was highest in P. frequentans . Palmitic, stearic, oleic and linoleic acids were the major fatty acids and their relative concentrations varied among the three fungi. Lower chain fatty acids were absent.