The fatty acid composition of the conidia and mycelia of the fungus Aspergillus nidulans.
The total fatty acids were characterized from conidia, exponential phase, and stationary phase Aspergillus nidulans. Several quantitative and qualitative variations were observed. Most notable was the approximately 15-fold increase in linolenate observed during the 1st day of incubation and its subsequent total disappearance by day 4.
D001233:Aspergillus nidulans / Q000032:analysis* / Q000254:growth & development; D005227:Fatty Acids / Q000032:analysis*; D008041:Linoleic Acids / Q000032:analysis; D008042:Linolenic Acids / Q000032:analysis; D009829:Oleic Acids / Q000032:analysis; D010168:Palmitates / Q000032:analysis; D013228:Stearates / Q000032:analysis
D005227:Fatty Acids; D008041:Linoleic Acids; D008042:Linolenic Acids; D009829:Oleic Acids; D010168:Palmitates; D013228:Stearates