Aspergillus oryzaein solid-state and submerged fermentations

Autor:	Kenneth G A van Driel, Maarten A.I. Schutyser, Rob te Biesebeke, Margreet Heerikhuisen, Yang Zhu, Ana M. Levin, Jan Dijksterhuis, George J. G. Ruijter, Yovita S.P. Rahardjo, Marisca J Hoogschagen, Arjen Rinzema, Kees A M J J van den Hondel, Willem M. de Vos, F.J. Weber, Peter J. Punt
Rok vydání:	2002
Předmět:	Aspergillus biology Hypha Water activity fungi General Medicine Fungus biology.organism_classification Applied Microbiology and Biotechnology Microbiology Solid-state fermentation Aspergillus oryzae Botany Fermentation Mycelium
Zdroj:	FEMS Yeast Research. 2:245-248
ISSN:	1567-1364 1567-1356
Popis:	We report the progress of a multi-disciplinary research project on solid-state fermentation (SSF) of the filamentous fungus Aspergillus oryzae. The molecular and physiological aspects of the fungus in submerged fermentation (SmF) and SSF are compared and we observe a number of differences correlated with the different growth conditions. First, the aerial hyphae which occur only in SSFs are mainly responsible for oxygen uptake. Second, SSF is characterised by gradients in temperature, water activity and nutrient concentration, and inside the hyphae different polyols are accumulating. Third, pelleted growth in SmF and mycelial growth in SSF show different gene expression and protein secretion patterns. With this approach we aim to expand our knowledge of mechanisms of fungal growth on solid substrates and to exploit the biotechnological applications.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fd0b1bb1a5aa2a4a1b2e586168419270 https://doi.org/10.1111/j.1567-1364.2002.tb00089.x Zobrazit plný text záznamu Plný text