Microbiological Synthesis of Fat: THE EFFECTS OF VARYING PH, TEMPERATURE, NITROGEN, INCUBATION PERIOD, AND SUGAR CONCENTRATION ON FAT-PRODUCING MOULDS

1. A more detailed study has been made of the influence of thesefactors on fat formation by Aspergillus nidulans, Penicilliumspinulosum, and Penicillium javanicum. 2. The effect of halving the glucose, while keeping the ammoniumnitrate concentration constant, lowered the yield of fat onsugar used in A. nidulans and P. spinulosum but not in P. javanicumcultures. 3. Keeping the same N: C ratio and raising the glucose concentrationfrom ro to 20 per cent. showed that to per cent. glucose wasmore 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 growthin Roux bottles, Glaxo flasks, and a flat stainless-steel tank.