The Lipids of Penicillium Roqueforti |
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added amino acids amount APPENDIX band Biochem Candida carbohydrate cent changes chemical composition chloroform chromatograph components COMPOSITION OF PENICILLIUM concentration constant culture decreased determined dry mycelium dry weight effects extracted factors FATTY ACID COMPOSITION Figure free fatty acids fungal fungi g dry gas chromatograph glycolipid GROWN AT 25 growth temperature hours of incubation increased incubation period INCUBATION WHEN GROWN layer levels linoleic acid lipid class Lipid Composition lipid content lower major medium method methylation mold mycelial MYCELIUM AT PROGRESSIVE nearly nitrogen observed obtained occurred oleic oxygen pattern peak PENICILLIUM ROQUEFORTI MYCELIUM percentage Phospholipid plates polar lipid present study production progressive stages proportion protein Proximal Composition Pythium relative reported resulted roqueforti mycelium grown Rose sample solution stages of incubation standard sucrose Table total fatty acid total lipid triglycerides unsaturated fatty acids vial Weete yield