Summary
Histological observations were made on the penetration of hyphae of Rhizopus oligosporus into soybean tempe and defatted soy flour. Hyphae infiltrated to a depth of about 2 mm in 40 hours for soybean tempe, whereas for tempe-flour the depth was about 5–7 mm over the same time. Different staining techniques were followed including the use of Harris’s haematoxylin, eosin and Grocoh methenamine silver fungal stain. Different enzymes were produced, including proteases, and their activities are shown. A model relating enzyme diffusion and the movement of hyphae is proposed.
Resume
Nous avons observé la pénétration des hyphes de Rhizopus oligosporus à l’intérieur des graines de soja du tempe ainsi que sur de la farine de soja dégraissée. Le mycélium pénètre à l’intérieur des graines de soja sur environ 2 mm de profondeur en 40 heures, alors que pour la même durée la pénétration est de 5–7 mm dans le cas de la farine de soja. Nous avons utilisé différentes techniques de coloration des champignons, comme la coloration de Harris à l’haematoxiline, la coloration à l’éosine ou à l’argent de methenamine grocoh. Différentes enzymes ont été produites et nous décrivons leurs activités. Nous proposons également un modèle décrivant la diffusion enzymatique et le mouvement des hyphes.
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© 1997 Springer Science+Business Media Dordrecht
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Varzakas, T.H., Pyle, D.L., Niranjan, K. (1997). Mycelial penetration and enzymic diffusion on soybean tempe. In: Roussos, S., Lonsane, B.K., Raimbault, M., Viniegra-Gonzalez, G. (eds) Advances in Solid State Fermentation. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-0661-2_6
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DOI: https://doi.org/10.1007/978-94-017-0661-2_6
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