CHEMICAL COMPOSITION OF THE ASCOSPORES OF BYSSOCHLAMYS-FULVA

被引：6

作者：

BANNER, MJ ^{[1
]}

MATTICK, LR ^{[1
]}

SPLITTSTOESSER, DF ^{[1
]}

机构：

[1] CORNELL UNIV,STATE AGR EXPTL STN,GENEVA,NY 14456

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03832.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study was conducted to determine whether the difference in heat resistance of the ascospores produced by two strains of the mold Byssochlamys fulva was related to their chemical composition. Cleaned spore preparations were analyzed for proteins, amino acids, lipids and minerals. The most significant difference was a greater quantity of fatty acids longer than C20, in the more heat resistant spores. Some of the longer chained fatty acids recovered from both strains had not previously been detected in fungal spores and it was concluded that they may be a factor in explaining the high heat resistance of Byssochlamys ascospores. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：545 / 548

页数：4

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