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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5374
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dc.contributor.authorAzeem A
dc.contributor.authorNeelagund Y.F
dc.contributor.authorRathod V.
dc.date.accessioned2020-06-12T15:07:56Z-
dc.date.available2020-06-12T15:07:56Z-
dc.date.issued1999
dc.identifier.citationPlant Foods for Human Nutrition , Vol. 53 , 4 , p. 381 - 386en_US
dc.identifier.uri10.1023/A:1008011603096
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5374-
dc.description.abstractThe fatty acid profile and the fatty acid composition of microbial lipids obtained from molds revealed that oil from Aspergillus sydowii, Fusarium oxysporum and F. equisetti had a high percentage of unsaturated fatty acids, particularly oleic acid, and had a similarity to the edible oils, groundnut and palm oil. This study sheds light on the possibilities of exploring the use of these oils as supplement to other edible fats and for other non-edible industrial purposes.en_US
dc.subjectAspergillus nidulans
dc.subjectAspergillus sydowii
dc.subjectFatty acid compositon
dc.subjectFusarium equisetti
dc.subjectFusarium oxysporum
dc.subjectSingle cell oil
dc.titleBiotechnological production of oil: Fatty acid composition of microbial oilen_US
dc.typeArticle
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