Characterization of Aspergillus species based on fatty acid profiles

Memórias do Instituto Oswaldo Cruz

Marcelo E Fraga¹  Djalva Maria N Santana²  Mario Jorge Gatti¹  Gloria Maria Direito¹  Lilia R Cavaglieri¹  Carlos Alberto R Rosa¹ 

[1] ,Universidade Federal Rural do Rio de Janeiro Departamento de Tecnologia de Alimento Seropédica RJ ,Brasil

关键词: Aspergillus spp.;    fungi;    taxonomy;    fatty acid;    multivariate analysis;   

DOI  :  10.1590/S0074-02762008000600005

来源: SciELO

【 摘 要 】

Cellular fatty acid (FA) composition was utilized as a taxonomic tool to discriminate between different Aspergillus species. Several of the tested species had the same FA composition and different relative FA concentrations. The most important FAs were palmitic acid (C16:0), estearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2), which represented 95% of Aspergillus FAs. Multivariate data analysis demonstrated that FA analysis is a useful tool for differentiating species belonging to genus Aspergillus. All the species analyzed showed significantly FA acid profiles (p < 0.001). Furthermore, it will be possible to distinguish among Aspergillus spp. in the Flavi Section. FA composition can serve as a useful tool for the identification of filamentous fungi.

【 授权许可】

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