Effect of pH on the Content of Glycolipids inAureobasidium pullulansS–l
- 1 December 1977
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 41 (12) , 2313-2317
- https://doi.org/10.1080/00021369.1977.10862858
Abstract
When Aureobasidium pullulans was cultivated with initial pH 6.0 and pH 2.5 in shaking flasks, only a slight difference was observed in the content of lipids in cells. On the other hand, when cultured with initial pH 2.5 in a jar fermenter, the content of lipids in mycelia was larger than that with initial pH 6.0. The content of sugars in the lipids showed a similar tendency. Glucolipids were easily hydrolyzed with dilute acid into glucose, glucooligo- saccharide and lipids.This publication has 7 references indexed in Scilit:
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