Abstract
The 6 strains of molds, which were able to produce unsaturated fatty acids, were screened out the 309 strains present in the traditional Chinese fermented ham “Jinhua Huotui”. Strain A-59 produced 82.0% unsaturated fatty acids in vivo (mainly oleic acid, linoleic acid and linolenic acid) and it was the highest in the 6 strains. A-59 was identified Aspergillus oryzae, according to cellular and colony morphology. A. oryzae A-59 produced 16.9mg/g dry cell of fatty acid in the medium containing 0.5% fatty acids (palmitic acid and stearic acid; 60 : 40) as carbon source, 0.5% sodium cholate at an initial pH 6.0 at 25°C. It was speculated that the mold took up palmitic acid and stearic acid and then it reproduced oleic acid, linoleic acid and linolenic acid. And it is concluded that A. oryzae A-59 is mainly responsible for the unsaturated fatty acids production in “Jinhua Huotui”.
