Biochemical modification of fats by microorganisms: A preliminary survey

Abstract

Abstract Over 100 different strains of bacteria, actinomycetes, fungi and yeasts were incubated at 28 C for five days in the presence of soybean oil. Some soybean oil was consumed by many microorganisms, and some was also hydrolyzed to free fatty acids. Aspergillus oryzae , two different strains of Amylomyces rouxii and Rhizopus oligosporus hydrolyzed the oil completely (95%). The fatty acids from Aspergillus flavus fermentation contained less linolenic acid than the original soybean oil. Lipase was found intra‐ and extracellularly when microorganisms were grown in the presence of soybean oil.