TABLE 2.

Effects of fatty acids of various carbon chain lengths on the specific production of red pigments and citrinin during submerged fermentation of M. ruber in the presence of glucose and MSG^a

Type of fatty acid addedb	Concn (mg/g of biomass) of:
	Red pigments	Citrinin
Control	54	14
Hexanoic acid	43.5	10
Octanoic acid	114	7.4
Decanoic acid	52.5	9.0
Dodecanoic acid	51	3.6
Myristic acid	54	14.6
Stearic acid	51	11.6
Oleic acid	55.5	13

^aEach at a concentration of 5 g · liter⁻¹. Levels of citrinin and pigments were determined after 95 h of growth of M. ruber. The data reported are from one typical experiment which was repeated at least twice with consistent results (standard deviation, less than 10%). 

^bAt 1 mM.