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Effect of cultural conditions on the lipid profile ofThiobacillus ferroxidas

✍ Scribed by Madhumita Ghosh; Ajit K. Mishra

Book ID
104762955
Publisher
Springer
Year
1985
Tongue
English
Weight
497 KB
Volume
143
Category
Article
ISSN
0302-8933

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✦ Synopsis

The intensitive investigations on the lipid profile of Thiobacillus ferrooxidans at various culture ages suggest some correlations of the lipid constitutents with the membrane-bound iron oxidation system. Phosphatidic acid, phosphatidyl serine and phosphatidyl ethanolamine were the major polar components; hydrocarbon, triglyceride and diglyceride were the main neutral components. Major fatty

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## Abstract Three sugars were tried as carbon sources for the synthesis of total lipids, triglycerides and sterols in __Fusarium oxysporum.__ Glucose at 3% level gave the maximum. Polar lipids in the mycelium varied from 4.2 to 9.7%. An increase in glucose concentration led to increased production