1986
DOI: 10.1128/jb.168.2.843-850.1986
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Effect of L-amino acids on Mucor rouxii dimorphism

Abstract: Mucor rouxii organisms growing aerobically and exponentially on a well-defined minimal medium are able to differentiate as yeasts or as mycelia, depending on the amino acid used as the nitrogen source. When certain amino acids were used as the nitrogen source, spores differentiated only as hyphae, whereas other amino acids gave rise to other morphological forms having different ratios of yeasts to hyphae. In both hyphal and yeast cultures, an aerobic metabolism was predominant, as shown by determining several … Show more

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Cited by 10 publications
(2 citation statements)
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“…The influence of L-amino acids on dimorphism and sporangiospore germination was examined in M. rouxii (126) and M. racemosus (225). Certain amino acids were more effective than others in stimulating germination when offered as the sole carbon source (225).…”
Section: Rouxiimentioning
confidence: 99%
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“…The influence of L-amino acids on dimorphism and sporangiospore germination was examined in M. rouxii (126) and M. racemosus (225). Certain amino acids were more effective than others in stimulating germination when offered as the sole carbon source (225).…”
Section: Rouxiimentioning
confidence: 99%
“…Some amino acids favored growth in the yeast morphology, whereas others favored growth in the hyphal form when offered as the sole nitrogen source (126). The pH influenced both morphological responses (126,225). There is presently no single theory that satisfactorily explains the diverse effects of amino acids on Mucor morphogenesis.…”
Section: Rouxiimentioning
confidence: 99%