Colonization of solid particles by Rhizopus oligosporus and Aspergillus oryzae in solid-state fermentation involves two types of penetrative hyphae: A model-based study on how these hyphae grow

Sugai-Guérios, Maura Harumi; Balmant, Wellington; Krieger, Nádia; Fúrigo, Agenor; Mitchell, David A.

doi:10.1016/j.bej.2016.07.005

Cited by 6 publications

(6 citation statements)

References 34 publications

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“…This finding was evidently related to the physical characteristics of the culture medium, with compact and viscous culture medium resulting in difficult mycelial growth. The results obtained through this research were consistent with those attained by other authors [19,30,40].…”

Section: Rhizopus Growth In Different Fluffiness Substrate and Glucoasupporting

confidence: 92%

“…Owing to the resistance and friction of culture media, thick cellular walls were used for cellular protection and growth of mycelial cells, resulting in non-uniform mycelial growth and abundant fragmenting phenomena. Similar results were also observed by Sugai-Guérios et al, who considered that O 2 concentration inside the medium, nutrient availability and the turgor pressure within the mycelia were three elements that might affect the growth of penetrative mycelia [19]. The compaction of culture media hinders the growth of mycelia.…”

Section: Distractions Of Fluffiness Substrate On Rhizopus Mycelial Formsupporting

confidence: 87%

“…Natural substrates, such as wheat bran and rice bran are typically used as a carbon source in SSF, and humidity in the culture medium is maintained at 30%-80%. Excellent mycelium growth occurs under appropriate temperature conditions with short fermentation time [18][19][20]. Compared with submerged fermentation, SSF offers the advantages of decreased energy consumption, reduced water pollution, and increased production yield [21].…”

Section: Introductionmentioning

confidence: 99%

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Application and Analysis of Rhizopus oryzae Mycelia Extending Characteristic in Solid-state Fermentation for Producing Glucoamylase

Tang¹,

Luo²,

Xue³

et al. 2018

Journal of Microbiology and Biotechnology

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Enhanced application of solid-state fermentation (SSF) in industrial production and the influence of SSF of Rhizopus K1 on glucoamylase productivity were analyzed using the flat band method. A growth model was implemented through SSF of Rhizopus K1 in this experiment, and spectrophotometric method was used to determine glucoamylase activity. Results showed that in bran and potato culture medium with 70% moisture in a loose state, µ of mycelium reached to 0.15 h − 1 after 45 h of culture in a thermostatic water bath incubator at 30°C. Under a low-magnification microscope, mycelial cells appeared uniform, bulky with numerous branches, and were not easily ruptured. The generated glucoamylase activity reached to 55 U/g (dry basis). This study has good utilization value for glucoamylase production by Rhizopus in SSF.

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Section: Rhizopus Growth In Different Fluffiness Substrate and Glucoasupporting

confidence: 92%

Section: Distractions Of Fluffiness Substrate On Rhizopus Mycelial Formsupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

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Application and Analysis of Rhizopus oryzae Mycelia Extending Characteristic in Solid-state Fermentation for Producing Glucoamylase

Tang¹,

Luo²,

Xue³

et al. 2018

Journal of Microbiology and Biotechnology

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“…Binding of the fungal cell membrane to the surface of the starch granule facilitates the passage of the extracellular amylolytic enzymes to the enzyme reaction domains. Sugai‐Guérios et al have suggested different modes of growth and roles for long and short penetrative hyphae. Long hyphae explore the composition of the particle and search for new colonization sites across the particle, while the short hyphae act as anchors for the colony and as enzyme producers.…”

Section: Resultsmentioning

confidence: 99%

Effects of solid‐state fermentation (Aspergillus oryzae var. oryzae) on the physicochemical properties of corn starch

et al. 2017

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The physicochemical transformations suffered by corn starch granules under the solid-state fermentative action of Aspergillus oryzae var. oryzae were studied. Light microscopy images showed that the starch granules became increasingly fractured and broke-down as fermentation time was longer. SEM micrographs showed that the mean particle diameter decreased linearly with the fermentation time, indicating a zeroth-order hydrolysis kinetics. The crystallinity content of fermented corn starch achieved a maximum value (39.72 AE 1.02) after 100 h followed by a reduction at longer fermentation times. The short-range ordering monitored by the absorbance ratio 1047/1022 from FTIR increased during the first 100 h, suggesting the formation of double-helix structures as long chains was hydrolyzed. DSC analysis showed the deterioration of the internal ordering of starch granules for long fermentation times, reflecting an extensive disruption of the granule integrity. Overall, the results showed that starch granules underwent strong, although slow, physicochemical changes as the solid-state fermentation evolved. Specifically, crystallinity increased about 25% and viscosity of 5% w/w gelatinized starch dispersion decreased about 85% in the first 100 h of fermentation. In addition, the gelatinization enthalpy decreased about 60.0% and the zpotential doubled during the fermentation process.

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“…В опубликованных моделях развития грибной инфекции в посевах число рассматриваемых стадий развития патогена и/или инфекции варьирует от 1 до 8 с медианным значением 3.5 (De Wolf, Isard, 2007). Среди них моделируются распространение спор патогена (McCartney et al, 2006;Pan et al, 2010), попадание их на поверхность листа и прикрепление, прорастание споры и проникновение через устьица в субэпидермальное про странство листа, развитие гриба до формирования но вого поколения спор (Lew, 2011;Balmant et al, 2015;SugaiGuérios et al, 2016). В других моделях некоторые биологические стадии «сворачиваются» и рассматриваются процессы инфицирования, латентного периода и по явление пустул (раскрытых мешочков с новыми спора ми) (Audsley et al, 2005).…”

Section: моделирование развития инфекции ржавчины на пшеницеunclassified

A system approach to the modeling of fungal infections of the wheat leaf

et al. 2019

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Currently, studies on the mechanisms of the pathogenesis of plant diseases and their distribution in crops are intensively conducted in Russia and the world. First of all, this interest is associated with a significant effect of pathogens on the harvest. In Western Siberia, brown rust and powdery mildew are almost annually recorded in the crops of spring and winter wheat, reaching in some years up to the epiphytotic level. In this regard, methods for monitoring the condition of crops in order to predict their dynamics and plan agrotechnological events to control the state of plants in crops, including the development of fungal infection are developing. Models of fungal infections development on the wheat leaf (for example, brown rust) are used to monitor, predict and control the state of crops in order to optimize the growing process. Mathematical models allow computational experiments to make predictions about the risk dynamics of infections in different scenarios of global weather changes. Such designation of models assumes their hierarchical structure characteristic of multilevel modeling systems. This review presents models for the development of foliar fungal infections in crops, and formulates the methodological aspects of system modeling that can be used for adapting existing models and their units, and developing new models based on them. The article presents the structure of the hierarchical system for modeling the development of leafy infection, provides an overview of the units constituting the system, and discusses the issues of parametric adaptation of submodels. We demonstrated that, to date, plant growth and development models have been developed with varying degrees of detail. Currently, to develop a system for modeling the development of an infection in a crop, it is necessary to determine a large body of available experimental data and, by taking into account this data, we can put together a model as a system consisting of model modules, for which the models of basic processes have already been developed and described.

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Colonization of solid particles by Rhizopus oligosporus and Aspergillus oryzae in solid-state fermentation involves two types of penetrative hyphae: A model-based study on how these hyphae grow

Cited by 6 publications

References 34 publications

Application and Analysis of Rhizopus oryzae Mycelia Extending Characteristic in Solid-state Fermentation for Producing Glucoamylase

Application and Analysis of Rhizopus oryzae Mycelia Extending Characteristic in Solid-state Fermentation for Producing Glucoamylase

Effects of solid‐state fermentation (Aspergillus oryzae var. oryzae) on the physicochemical properties of corn starch

A system approach to the modeling of fungal infections of the wheat leaf

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