Characterization of selected strains of mucorales using fatty acid profiles

Abstract

The fatty acid profiles of several fungi of the order Mucorales (Zygomycetes), including Backusella lamprospora (Lendner) Benny and R.K. Benj., Benjaminiella youngii P.M. Kirk, Circinella simplex van Tieghem, Cunninghamella blakesleeana Lendner, Mortierella ramanniana (Möller) Linnem., Mucor circinelloides f. janssenii (Lendner) Schipper, Mycotypha microspora Fenner, Rhizomucor miehei (Cooney and R. Emerson) Schipper and Rhizomucor pusillus (Lindt) Schipper, and of Volutella sp. Fr., from the class Ascomycetes, were qualitatively analysed by gas-liquid chromatography in order to determine the taxonomic value of these chemotaxonomic markers. The fatty acids present in all strains were palmitic (16:0), oleic (18:1), linoleic (18:2) and <FONT FACE="Symbol">g</FONT>-linolenic (18:3) acid, with the exception that the latter was not found in Volutella sp. Chemotaxonomic markers for some species and genera were obtained, including a non-identified fatty acid, FAME8 (minimum and maximum retention times of 27.92 and 28.28 minutes) for Rhizomucor miehei CCT 2236 and Rhizomucor pusillus CCT 4133, and FAME3 (minimum and maximum of 16.53 and 16.61 minutes) for Benjaminiella youngii CCT 4121. The chemotaxonomic marker of the order Mucorales was the fatty acid 18:3<FONT FACE="Symbol">w</FONT>6, confirming previous data from literature. The results of the present study suggest that qualitative fatty acid analysis can be an important chemotaxonomic tool for the classification of fungi assigned to the order Mucorales (Zygomycetes).

Antifungal Properties of Chenopodium ambrosioides Essential Oil Against Candida Species

“…The sludge (yeast cells) was washed with methanol and fungal fatty acids extracted as below. The method described by the protocols of the MIDI chromatographic system was used for fatty acids extraction [ 29 ]. The procedure began by a saponification step using NaOH 3.75 M-methanol 50% (1/1, v/v, 1 mL) and fungal biomass (1 mg) in test tubes.…”

Cheese whey as a renewable substrate for microbial lipid and biomass production by Zygomycetes

“…The above-mentioned microorganisms belong to the class ''Zygomycetes'' and more specifically to the order ''Mucorales'' [30,31]. The above-mentioned microorganisms belong to the class ''Zygomycetes'' and more specifically to the order ''Mucorales'' [30,31].…”

“…LGAM 366. The above-mentioned microorganisms belong to the class ''Zygomycetes'' and more specifically to the order ''Mucorales'' [30,31]. The idea of utilization of whey by the above-mentioned microorganisms was based on the fact that these microorganisms could present satisfactory growth on pure Lac utilized as the sole substrate; M. isabellina presented efficient Lac breakdown and consumption in nitrogen-limited media, whereas surprisingly enough, despite remarkable Lac assimilation, very feeble activity of b-galactosidase was detected [32].…”

Production of Polyunsaturated Fatty Acids by Microorganisms Isolated in the Brazilian Pampa Biome

“…The production of α-linolenic acid (C18:3n-3) was higher at 15 °C because the unsaturation of fatty acids is regulated by the temperature (Falcone et al, 2004). Silva et al (1998) verified that low temperatures are responsible for the desaturation degree in the synthesis of C20 fatty acids by Mortierella ramanniana. The increase of the omega-3 has been explained by the role of PUFAs in increasing the membrane fluidity.…”