Aspergillus oryzae in solid-state and submerged fermentations: progress report on a multi-disciplinary project
article
We report the progress of a multi-disciplinary research project on solid-state fermentation (SSF) of the filamentous fungus Aspergillus oryzae. The molecular and physiological aspects of the fungus in submerged fermentation (SmF) and SSF are compared and we observe a number of differences correlated with the different growth conditions. First, the aerial hyphae which occur only in SSFs are mainly responsible for oxygen uptake. Second, SSF is characterised by gradients in temperature, water activity and nutrient concentration, and inside the hyphae different polyols are accumulating. Third, pelleted growth in SmF and mycelial growth in SSF show different gene expression and protein secretion patterns. With this approach we aim to expand our knowledge of mechanisms of fungal growth on solid substrates and to exploit the biotechnological applications. © 2002 Federation of European Microbiological Societies.
Topics
BiologyBiotechnologyAmylaseAspergillus oryzaeGenome-wide expression analysisMorphologyPolyolProteaseSubmerged fermentationCorrelation analysisFungus growthFungus hyphaeGene expressionHydrolysisMycelial growthOxygen consumptionProtein expressionSolid state fermentationTemperature dependenceFermentationGene expression regulationGeneticsMetabolismMethodologyPhysiology
TNO Identifier
236576
ISSN
15671356
Source
FEMS Yeast Research, 2(2), pp. 245-248.
Publisher
Elsevier
Collation
4 p.
Place of publication
Amsterdam
Pages
245-248
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