Effect of Cultural Conditions on the Lipid Production by Moulds

곰팡이 유지 생산에 관한 배양조건의 영향

  • 손병효 (밀양농잠전문대학 식품제조과) ;
  • 정태명 (경상대학교 화학과) ;
  • 김용균 (밀양농잠전문대학 식품제조과) ;
  • 최상욱 (밀양농잠전문대학 식품제조과)
  • Published : 1985.12.01


Aspergillus niger var. macrospours, Aspergillus fumigatus, Penicillium notatum and Penicillium spinulosum were cultured under different cultural conditions. The lipids produced by these species and fatty acid compositions of lipids were investigated. The macimum lipid contents produced by each species were 17.8% for Asp. niger var. macrosporus, 31% for Asp. fumigatus, 12.6% for P. notatum and 17.5% for P. spinulosum, respectively. The major fatty acid compositions were palmitic acid, stearic acid, oleic acid and linoleic acid. Asp. niger var. macrosporus and Asp. fumigatus were highest oleic acid during all incubation periods and P. notatum and P. spinulsum were linoleic acid. Degree of unsaturation was higher Penicillium than Aspergillus. The fatty acid compositions were changed depending on the incubation temperature, but hardly showed a certain tendency except linoleic acid and degree of unsaturation that were higher at lower temperature.