The component fatty acids of <i>Penicillium spinulosum</i> fat

Abstract

The fatty acid ingredients in fat synthesis in Aspergillu8 nidulan8 and in Penicillium lilacinum have been identified and estimated by Singh, Walker & Meara (1955) and by Singh, Shah & Walker (1956a). Penicillium 8pinulo8um pro- duces fat in high yield when grown in a chemically defined glucose medium (Garrido & Walker, 1953; Garrido, Woodbine & Walker, 1963) or in a similar medium in which sucrose is the source of carbon (Gad & Walker, 1954), and, judging from the results of a preliminary nutritional trial, this fat does not seem to be toxic to rats (personal com- munication from Dr T. Moore, Dunn Nutritional Laboratory, Cambridge). More extensive trials of this fat as food are planned and its fatty acid composition has therefore been determined.