Abstract
The component fatty acids of the fat elaborated byAspergillus terreus Thom, which was found to be a promising mold for the production of fat, have been studied. The fat has, based on gas liquid chromatographic evidence, 0.1% lauric, 1.9% myristic, 23.4% palmitic, 0.1% palmitoleic, 0.3% stearic, 14.1% oleic, 39.4% linoleic and 20.7% linolenic acids. The presence of large proportions of linoleic and linolenic acids suggests technological interest for the fat.
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Singh, J., Sood, M.G. Component fatty acids ofAspergillus terreus fat. J Am Oil Chem Soc 50, 485–486 (1973). https://doi.org/10.1007/BF02640514
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DOI: https://doi.org/10.1007/BF02640514