The influence of plant extracts on lipid content and fatty acid composition of the filamentous fungus Mortierella alpina
1995
Huong, L.M. | Sajbibor, J. (Slovak Technical Univ., Bratislava (Slovakia). Katedra Biochemickej Technologie)
The influence of acetone extracts from some condiments on the growth, lipid content and fatty acid composition of the filamentous fungus Mortierella alpina was studied. The presence of extracts caused a decrease in lipid unsaturation and a considerable reduction in arachidonic acid content. The extract from Curcuma longa promoted accumulation of dihomo-gamma-linolenic acid in mycelium. The influence of plant extracts on growth was relatively small
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Нумерация страниц
pp. 207-213
Другие темы
Curcuma (genero); Acidos grasos insaturados; Contenido de lipidos; Extrait d'origine vegetale; Acide gras insature; Acido araquidonico; Acidos grasos
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словацкий
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Summaries (En, Sk)
1 table, 3 ill.; 12 ref.
Переведенный заголовок
Vplyv rastlinnych extraktov na obsah lipidu a zlozenie mastnych kyselin vlaknitej huby Mortierella alpina
Тип
Summary
1998-08-15
AGRIS AP
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