Abstract
Aspergillus niger, Geotrichum candidum and Mucor miehei, when grown on a medium containing beef tallow or poultry fat for 5 days at 28°C, in Roux bottles, shake-flasks or fermenters, synthesized from 0.4 to 3.2 g lipids/I. The degree of fat utilization varied from 15 to 70%. The type of fat in the medium, the species of fungi and its cultivation method all influenced the fatty acid composition of fats remaining in the medium, as well as the intracellular lipids of the fungi.
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Bednarski, W., Kowalewska-Piontas, J., Zegarska, Z. et al. Growth of three fungi on poultry fat or beef tallow. World J Microbiol Biotechnol 9, 656–659 (1993). https://doi.org/10.1007/BF00369574
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DOI: https://doi.org/10.1007/BF00369574