Latgé J P, de Bièvre C
Ann Microbiol (Paris). 1976 Feb-Mar;127A(2):261-74.
Proteic and lipidic fractions of the egg yolk were chemically isolated and used in solid synthetic media to study sporulation of 4 species of Entomophthorales. Neutral lipids are as good for growth and sporulation as polar lipids; the proteic fraction is only utilized as a nitrogen source. No specific factor of the sporulation was shown. The effect of fatty acids is studied: caproic, lauric, myristic, palmitic and oleic acids are the best for growth and sporulation. The results are discussed in view of considering the role of the lipids of the egg yolk and aphids on the physiology of Entomophthora.
对蛋黄的蛋白质和脂质部分进行化学分离，并用于固体合成培养基中，以研究4种虫霉目的孢子形成。中性脂质对生长和孢子形成的作用与极性脂质一样好；蛋白质部分仅用作氮源。未显示出孢子形成的特定因子。研究了脂肪酸的作用：己酸、月桂酸、肉豆蔻酸、棕榈酸和油酸对生长和孢子形成最为有利。鉴于考虑蛋黄和蚜虫的脂质对虫霉生理学的作用，对结果进行了讨论。
