Fat synthesis from supplemented beet molasses by penicillium soppi zaleski in still and shaken cultures

Media composed of molasses alone did not support good growth nor high fat formation even when used at high concentrations. Peptone supplement as an external source of nitrogen accelerated both growth and fat formation in still as well as in shake cultures. But shaking mankedly suppressed growth and fat formation in media of molasses alone or molasses and peptone.Addition of corn steep liquor (CSL) to molasses gave rise in still cultures to rapid growth that was further accelerated by shaking. Effect of CSL supplement on fat formation, as measured by fat percentage in dry mycelium, was suppressive in still cultures. In shaken cultures, fat formation was promoted by the lowest concentration only. With higher concentrations of CSL, fat content increased but fat percentage in mycelium decreased.