Cellular fatty acid profiles for the differentiation of Penicillium species
Cellular fatty acid profiles for the differentiation of Penicillium species
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用于区分青霉属物种的细胞脂肪酸谱
DOI：
10.1111/j.1574-6968.1998.tb13102.x
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发表时间：
1998
影响因子：
2.1
通讯作者：
J. Roseiro
中科院分区：
文献类型：
--
作者：
T. Lopes da Silva;E. Sousa;P. Pereira;Ana Maria Ferrão;J. Roseiro
对18种青霉菌的细胞脂肪酸组成进行了研究，以探讨其分类价值。本研究中包括的许多真菌显示出相同的脂肪酸组成，但相对浓度不同。几个试验种的脂肪酸组成相同，但相对浓度不同。主要脂肪酸为棕榈酸（16:0）、油酸（18:1）和亚油酸（18:2）。不饱和脂肪酸的含量在68.5% ~ 78.5%之间。数据的多变量分析表明，有可能区分属于不同青霉菌群的某些物种。长链脂肪酸与形态分类的一致性是可以接受的。
Cellular fatty acid composition of eighteen species of Penicillium was studied to investigate its taxonomic usefulness. Many fungi included in this study displayed the same fatty acid composition but differed in relative concentration. Several test species presented the same fatty acid composition but differed in relative concentration. The principal fatty acids were palmitic (16:0), oleic (18:1) and linoleic (18:2). The amount of unsatured fatty acids varied between 68.5% and 78.5%. Multivariate analyses of data showed that it is possible to differentiate some species that belonged to different Penicillium groups. The level of agreement of long chain fatty acids with morphological taxonomy was acceptable.