The component fatty acids of Penicillium spinulosum fat

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Abstract
The component acids of fat produced by P. spinulosum grown in aerated deep culture have been found to be (%): palmitic, 18.0; stearic, 11.9; arachidic, 14; hexadecenoic, 3.8; oleic, 43.4; linoleic, 21.1; linolenic, 0.3; eicosenoic, 0.2. The fat, like the fats of the molds Aspergilius nidulans and A. flavus, has a relatively high stearic acid content in comparison with the fats of other micro-organisms. The hexadecenoic acid content, like the hexadecenoic acid contents of the fats obtained from a number of other fat-rich mold fungi, is small. The linoleic acid content of the fat is greater than the linoleic acid contents of the more unsaturated olive oils and approaches the proportions normally present in groundnut oils.

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