Microbiological Synthesis of Fat

Abstract

1. A more detailed study has been made of the influence of these factors on fat formation by Aspergillus nidulans, Penicillium spinulosum , and Penicillium javanicum . 2. The effect of halving the glucose, while keeping the ammonium nitrate concentration constant, lowered the yield of fat on sugar used in A. nidulans and P. spinulosum but not in P. javanicum cultures. 3. Keeping the same N: C ratio and raising the glucose concentration from ro to 20 per cent. showed that to per cent. glucose was more efficiently converted to fat by A. nidulans and P. javanicum. 4. The iodine values of the extracted fats were higher, in general, with increased length of incubation. Low ammonium nitrate concentrations, however, tended to give low iodine values. 5. The results have been applied on a larger scale by growth in Roux bottles, Glaxo flasks, and a flat stainless-steel tank.