Characterization of lipids and fatty acids of the soil derived fungus Cladosporium sp.
DOI:
https://doi.org/10.3989/gya.090910Keywords:
Cladosporium sp., Fatty acid profile, Lipid contentAbstract
The fungus Cladosporium sp. was explored for its potential ability to produce lipids, fatty acids and protein. The lipids were characterized by the quantification of acylglycerols and fatty acids. Alterations in lipid and protein accumulation were observed by changing the growth medium, carbon source type (glucose and dextrose) and content, growth period and by developing salt stress through the incorporation of NaCl in the formulation of the medium. Lipid content was found to vary from 6.8 ± 0.3 to 27.3 ± 2.8%, w/w. The major fatty acids accumulated were palmitic, oleic and linoleic. The lipid fraction obtained from a Potato- dextrose medium (containing 2% dextrose and 4% NaCl) accumulated 73.7 ± 3.7%, w/w, oleic acid. Some lipid fractions were found to have fatty acid ratios like saturated, monounsaturated, and polyunsaturated close to 1:1:1 w/w/w. Triacylglycerol was obtained as the major constituent of lipid fractions.
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