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Production of Spores

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Current Developments in Solid-state Fermentation

Abstract

Spores are generally defined as small reproductive bodies that get detached from the microbial species to produce a new offspring. In the process they do not fuse with other reproductive bodies, but get germinated sooner or later. They widely vary in origin, size, shape, pigmentation, biological functions, etc. Microbial spores have a diameter ranging between 1-50 µm. However, the largest spores are the fungal ascospores, for eg. Varicellaria microsticta, measuring 340 x 115 µm; the smallest spores are bacterial endospores measuring about 0.25 µm in diameter. Bacterial endospores remain dormant in the same place of origin and help the species to pass through an unfavourable period; such spores are termed as resting spores. Also, there are dispersal spores, those of Ascomycetes, whose explosive asci bursts with a hydrostatic pressure getting scattered even upto distance of 40 cm (Wolken et al., 2003).

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Authors and Affiliations

  1. Laboratoire de Génie Chimique et Biochimique (LGCB), CUST-Université Biaise Pascal, 24, avenue des Landais, B.P.-206, F-63174, Aubière Cedex, France

    Sumitra Ramachandran & Christian Larroche

  2. Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, CEP, 81530-970, Curitiba-PR, Brazil

    Ashok Pandey

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  1. Sumitra Ramachandran
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  2. Christian Larroche
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Editors and Affiliations

  1. Biotechnology Division National Institute for Interdisciplinary, Science & Technology, (formerly Regional Research Laboratory), Trivandrum-695019, India

    Ashok Pandey

  2. Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, CEP 81530-970, Curitiba-PR, Brazil

    Carlos Ricardo Soccol

  3. Laboratoire de Génie Chimique et Biochimique (LGCB), CUST-Université Biaise Pascal, 24, avenue des Landais, B.P. 206, F-63174, Aubière Cedex, France

    Christian Larroche

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Ramachandran, S., Larroche, C., Pandey, A. (2008). Production of Spores. In: Pandey, A., Soccol, C.R., Larroche, C. (eds) Current Developments in Solid-state Fermentation. Springer, New York, NY. https://doi.org/10.1007/978-0-387-75213-6_11

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