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THE MYCOLOGICAL FORMATION OF FAT IN CULTURES GROWN WITH AGITATION AND AERATION
Author(s) -
GARRIDO J. M.,
WALKER T. K.
Publication year - 1958
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1958.tb00146.x
Subject(s) - aeration , aspergillus nidulans , food science , chemistry , sugar , fermentation , penicillium , biochemistry , organic chemistry , mutant , gene
SUMMARY: A description is given of a stainless steel fermentation vessel of Waldhof type which was used for the cultivation of moulds for the purpose of obtaining fat. In this vessel Aspergillus nidulans, Penicillium javanicum and Pencillium spinulosum were grown in defined media containing inorganic salts and glucose, with vigorous agitation and aeration. In a medium containing glucose (90 g/1.) A. nidulans produced 4·4 g of fat/1, and the fat coefficient (g of fat formed/100 g of sugar utilized) was 8·9; while P. javanicum in this medium produced 3·6 g of fat/1. and the fat coefficient was 7·6. In a different medium containing glucose (100 g/1.) P. spinulosum produced 11·4 g of fat/1. and the fat coefficient was 12·0.