The parasitism of the mouldPenicillium purpurogenum onAspergillus niger
- 23 Downloads
The mycelium from a surface culture of the fungusAspergillus niger was mechanically destroyed in a mixer. By this action three distinct particle types arose: isolated hyphae, hyphae agglomerates and granules of cytoplasm. The hyphae agglomerates were removed by fractional centrifugation, the hyphae were separated from the granules by repeated filtration over a sieve with openings 0.063 mm. The isolated hyphae were then deprived of the cytoplasm by the action of pancreatin. Thus obtained cell walls preserved the cell shape and were free of cell contents. The chemical composition of the walls exhibits a dispersion after the mycelium origin. The walls give a positive reaction on chitin, and contain 55 to 85% of the total carbohydrate contents (cellulose 2.5 to 5.5%), 1.5 to 2.1% of total N2 (0.8 to 0.9% of the amino-N2) and 8% of the lipides. After an acid hydrolysis, the presence of 45 to 59% of glucose, 9.5 to 14.5% of glucosamine, 1.5 to 6% of galactose, and small amounts of arabinose and mannose were determined. By qualitative chromatography, several aminoacids were ascertained.
KeywordsCell Wall Chitin Papain Pancreatin Mechanical Disintegration
Unable to display preview. Download preview PDF.
- Bang, J.:Praktikum der physiologischen Chemie von P. Rona Springer, p. 374, Berlin 1931.Google Scholar
- Foster, J. W.:Chemical activities of fungi. Academic Press, New York 1949.Google Scholar
- Green, S. R., Stone, J.:Fermentability of wort trisaccharide, a factor in variable attenuations. Wallerstein Labs. Communs. 15:347, 1952.Google Scholar
- Keil, B., Šormová, Z.:Laboratory technique of bio chemistry. Publ. House Czech. Akad. Sci., p. 548 Prague 1959.Google Scholar
- Kiesel, A., Semiganowsky, N.:Cellulose-Bestimmung durch quantitative Verzuckerung. Berl. Ber. 60: 333, 1927.Google Scholar
- Seliber, T. L., Kacnelson, R. S., Skalon, I. S., Katanskaya, T. A.:Microbiology in experiments. (In Russian). Experimental Microbiology, p. 120. Edited by the Academy of Educational Sciences, Moscow 19, 1953.Google Scholar
- Schoorl, N.: Chem. Weekbl. 26:130, 1929; see Beythien, A.: Laboratoriumsbuch f.d. Lebensmittelchemiker p. 352. Th. Steinkopff, Dresden-Leipzig 1951.Google Scholar
- Van Wisselingen:Klein Handbuch der Pflanzenanalyse 3. Bd., II. p. 72. Verlag Springer, Wien, 1931.Google Scholar