Fatty acid profiles of Pleurotus ostreatus and Ganoderma australe grown naturally and in a batch bioreactor

dc.contributor.author	Παπασπυρίδη, Λ.	el
dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Στρατή, Ειρήνη	el
dc.contributor.author	Κατωπόδης, Παναγιώτης	el
dc.contributor.author	Χριστακόπουλος, Π.	el
dc.date.accessioned	2015-05-29T18:44:54Z
dc.date.issued	2015-05-29
dc.identifier.uri	http://hdl.handle.net/11400/11892
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.akademiai.com	en
dc.subject	Λιπαρά οξέα
dc.subject	Fatty acids
dc.subject	Βιοαντιδραστήρας
dc.subject	Μυκήλιο
dc.title	Fatty acid profiles of Pleurotus ostreatus and Ganoderma australe grown naturally and in a batch bioreactor	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1556/AAlim.2012.0006
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.publicationDate	2013-01-19
heal.bibliographicCitation	Papaspyridi, L., Sinanoglou, V., Strati, I., Katapodis, P. and Christakopoulos, P. (2013) Fatty acid profiles of Pleurotus ostreatus and Ganoderma australe grown naturally and in a batch bioreactor. "Acta Alimentaria", 42 (3), p.328-337	en
heal.abstract	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).	en
heal.publisher	Akademiai Kiado	en
heal.journalName	Acta Alimentaria	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false