EFFECT OF INCUBATION PERIOD ON FELT AND FAT FORMATION BY ASPERGILLLIS AND FUSARIUM SPECIESY.F. NEELAGUND, M.A. AZEEM2 AND .VANDANA RATHOD
The nutritional and physical factors are playing a key role in the production of fat from microorganisms. The influence of different incubation periods, 2, 4, 6, 8, 10, 12, 14, 16, 18, 20 and 22 days on the growth and lipid production by Aspergillus and Fusariurn species is reported here. The temperature niaintained for Aspergillus and Fusarium sps. is reported here. The temperatt._ e maintained for Aspergillus sps. is 25°C and Fusarium sps. 28°C. :n case of A. nidulans and A. sydowii investigations aimed for higher production of fat indicated that, the nutritional and physical factors are playing a key role. Of them temperature, incubation and pH of the medium have profound influence on the rate of lipid synthesis. In case of A. nidulans and A. sydowii fat production was maximum (16.9 and 15.8%) respectively upto 8th day of incubation. In case of F. equisetti it increased (19.0%) upto 10th day and (22.8%) increase with F. oxysporum upto 12 th day beyond which there was reduction in fat accumulation. Thus based on maximum fat (16.9% and 15.8%) and highest fat coefficient (9.3 and 8.1) the optimum period of incubation for A. nidulans and A. sydowii was recorded to be 8 days. Similarly based on highest fat (19.0% and 22.8%) and fat coefficient (7.1 and 10.1%), the optimum period of incubation for F. equisetti and F. oxysporum recorded were 10 to 12 days respectively. It is also noticed that more or less growth and highest fat formation syncronised as regards their period of incubation is concerned..
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