PRODUCTION OF THE EDIBLE FUNGUS HUITLACOCHE (USTILAGO-MAYDIS) - EFFECT OF MAIZE GENOTYPE ON CHEMICAL-COMPOSITION

被引：17
|
作者：
VANEGAS, PE
VALVERDE, ME
PAREDESLOPEZ, O
PATAKY, JK
机构：
[1] IPN,CTR INVEST & ESTUDIOS AVANZADOS,DEPT BIOTECNOL & BIOQUIM,IRAPUATO 36500,GUANAJUATO,MEXICO
[2] UNIV ILLINOIS,DEPT PLANT PATHOL,URBANA,IL 61801
来源：
JOURNAL OF FERMENTATION AND BIOENGINEERING | 1995年 / 80卷 / 01期
关键词：
CUITLACOCHE; PROXIMATE COMPOSITION; FATTY ACIDS;
D O I：
10.1016/0922-338X(95)98187-P
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Huitlacoche was produced by injection of two compatible isolates of Ustilago maydis into ears of 19 maize hybrids and analyzed for proximate composition and fatty acid content. Protein content ranged from 10.0 to 14.5% (dry basis) and fat content from 2.7 to 6.5%. Samples showed high contents of oleic and linoleic acids.
引用
收藏
页码：104 / 106
页数：3
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