ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb03832.x
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