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Fatty acid profiles of Pleurotus ostreatus and Ganoderma australe grown naturally and in a batch reactor
National Technical University of Athens.
Technological Educational Institution of Athens Instrumental Food Analysis Laboratory, Department of Food Technology.
Technological Educational Institution of Athens Instrumental Food Analysis Laboratory, Department of Food Technology.
University of Ioannina, Biotechnology Laboratory, Department of Biological Applications and Technologies.
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2013 (English)In: Acta alimentaria, ISSN 0139-3006, E-ISSN 1588-2535, Vol. 42, no 3, p. 328-337Article in journal (Refereed) Published
Abstract [en]

Non-polar lipid content and fatty acid (FA) composition of the commercial edible strain of Pleurotus ostreatus and the medicinal wild strain of Ganoderma australe were determined. A comparison of the FA profile was conducted between mycelium grown under optimum bioreactor conditions and naturally occurring fruit bodies in both species. Both strains contained unsaturated FA (UFA), amounting to 55–77% of total FA content, whereas the proportion of essential FA was contributive, permitting their consideration as potential food ingredients. Bioreactor process resulted in a significant total FA content increase accompanied with a considerable effect on ratios of nutritional interest (MUFA/SFA, PUFA/SFA, oleic/linoleic).

Place, publisher, year, edition, pages
2013. Vol. 42, no 3, p. 328-337
National Category
Bioprocess Technology
Research subject
Biochemical Process Engineering
Identifiers
URN: urn:nbn:se:ltu:diva-7659DOI: 10.1556/AAlim.2012.0006ISI: 000324490700006Scopus ID: 2-s2.0-84884546104Local ID: 60fda0d8-9d46-44a6-baa6-d1579c659d74OAI: oai:DiVA.org:ltu-7659DiVA, id: diva2:980549
Note

Validerad; 2013; 20130215 (pauchr)

Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2018-07-10Bibliographically approved

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Christakopoulos, Paul

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