The fatty acid profile and the fatty acid composition of microbial lipids o
btained from molds revealed that oil from Aspergillus sydowii, Fusarium oxy
sporum and F. equisetti had a high percentage of unsaturated fatty acids, p
articularly 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-edib
le industrial purposes.