The effect of pH on the fatty acid composition of Penicillium chrysogenum

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dc.contributor.advisor Bennett, Alice S. en_US Zoghbi, Sami S. en_US 2011-06-03T19:31:24Z 2011-06-03T19:31:24Z 1975 en_US 1975
dc.identifier LD2489.Z78 1975 .Z64 en_US
dc.description.abstract Age-related changes in the pH of the medium, fatty acid composition and biosynthesis of fatty acids in various subcellular fractions have been studied in submerged cultures of P. chrysogenum harvested at pH's 7.2, 4.8, 4.4 and 3.8. 14C - labeled lauric and myristic acids were each incubated with cell fractions prepared by sonification and fractional centrifugation. Products were analyzed by thin layer chromatography, gas liquid scintillation spectrometry. Conversion of labeled precursors into longer chain saturated and unsaturated fatty acids was employed as a measure of the activity of the various cell fractions.It was found that between pH 4.8 and 4.4 of the age of the culture a period of maximum fatty acid synthesis occured at the time when glucose was being taken up to a greatest extent from the medium and when cells start rapidly increasing in growth. This correlated to the increased rate of de novo synthesis in the soluble cytoplasmic fraction.The fermentation products, formic, acetic, proprionic, butyric and gluconic acid, produced at different time points of the age of the culture, accounted for the drop in the pH of the medium. en_US
dc.format.extent x, 70 leaves ; 28 cm. en_US
dc.source Virtual Press en_US
dc.subject.lcsh Penicillium chrysogenum. en_US
dc.subject.lcsh Fatty acids -- Synthesis. en_US
dc.title The effect of pH on the fatty acid composition of Penicillium chrysogenum en_US Thesis (M.S.) en_US
dc.identifier.cardcat-url en_US

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  • Master's Theses [5510]
    Master's theses submitted to the Graduate School by Ball State University master's degree candidates in partial fulfillment of degree requirements.

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