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38 1. 44 Unsaturation lI/mole a 15 45 25 25 45 45 45 25 25 25 25 45 25 45 25 45 25 5 20 20 Temp. 0 x (% trienes)/lOOi bMesophilei Cpsychrophilei dThermophilei eThermotoleranti f75 mm Hg02 tension; gl mm Hg02 tension. C. utilis NCYC 321 Chaetomium thermophile d C. globosurrP Rhodotorula glutinis b Humicola grisea d var. thermoidea H. insolens d H. lanuginosa d H. grisea b H. nigrescensb H. brevisb M. pulchella b Penicillium duponti d P. chrysogenumb Sporotrichum thermophile s. b Sclerotinia sclerotiorum (14 day old) S.

This chapter is concerned with the distribution of fatty acids in fungi. NOMENCLATURE AND STRUCTURE The systematic naming of fatty acids is based on the name of the longest hydrocarbon chain containing the carboxyl group (COOH). The final ~ is dropped from the name of the corresponding alkane and replaced by oic. For example, a fatty acid containing 16 carbons is based on the alkane name hexadecane and is named hexadecanoic acid. The carboxyl carbon is designated as number 1 and the others increase in number sequentially toward the terminal carbon.

Bacteria do not produce polyunsaturated fatty acids; some produce high relative proportions of methylbranched chain fatty acids and some produce cyclopropyl fatty 49 50 CHAPTER 3 acids. Fatty acids are produced by all living organisms and potentially represent the most abundant class of lipids in nature. However, fatty acids occur in low amounts in biological systems since they are readily incorporated into complex lipids. They occur as esters of glycerol (acylglycerols and phosphoacylglycerols), sterols, sugars, sphingolipid bases (N-acyl), and hydroxy fatty acids.

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