GROWTH OF 3 FUNGI ON POULTRY FAT OR BEEF TALLOW

Aspergillus niger, Geotrichum candidum and Mucor miehei, when grown on a medium containing beef tallow or poultry fat for 5 days at 28-degre es-C, in Roux bottles, shake-flasks or fermenters, synthesized from 0. 4 to 3.2 g lipids/l. The degree of fat utilization varied from 15 to 7 0%. The type of fat in the medium, the species of fungi and its cultiv ation method all influenced the fatty acid composition of fats remaini ng in the medium, as well as the intracellular lipids of the fungi.