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MYCOLOGICAL SYNTHESIS OF FAT FROM WHEY. II. COMPARATIVE STUDIES WITH SHAKEN AND STATIONARY CULTURES USING SELECTED MOULDS
Author(s) -
WIX P.,
WOODBINE M.
Publication year - 1959
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.1365-2672.1959.tb00150.x
Subject(s) - lactose , food science , mycelium , ammonium , sodium nitrate , ammonium nitrate , biology , nitrate , chemistry , botany , ecology , organic chemistry
SUMMARY: In detailed studies of the growth of Aspergillus ustus, Penicillium oxalicum, P. frequentans and P. notatum in whey with fat production in view, the first two showed the highest lactose utilization and felt weights in shaken cultures while the last two gave as good or better felt yields in stationary cultures. When A. ustus was grown in shaken culture in whey with and without the addition of 1·14 g/1. of ammonium nitrate, the extra nitrogen led to the production of larger amounts of fat, but P. frequentans did not form additional fat in these circumstances. A. ustus was the best mould; in whey plus ammonium nitrate it utilized up to 96% of the lactose and formed, per litre of whey, about 17 g of mycelial felt containing 13% of protein and 28% of fat.