title: The fatty acid composition of the conidia and mycelia of the fungus Aspergillus nidulans.
abstract: 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.
mesh_terms: 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
chemical_list: D005227:Fatty Acids; D008041:Linoleic Acids; D008042:Linolenic Acids; D009829:Oleic Acids; D010168:Palmitates; D013228:Stearates