Aspergillus oryzae in solid-state and submerged fermentations. Progress report on a multi-disciplinary project

Rob te Biesebeke, George Ruijter, Yovita S P Rahardjo, Marisca J Hoogschagen, Margreet Heerikhuisen, Ana Levin, Kenneth G A van Driel, Maarten A I Schutyser, Jan Dijksterhuis, Yang Zhu, Frans J Weber, Willem M de Vos, Kees A M J J van den Hondel, Arjen Rinzema, Peter J Punt

    Onderzoeksoutput: Bijdrage aan wetenschappelijk tijdschrift/periodieke uitgaveArtikelWetenschappelijkpeer review

    Samenvatting

    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.

    Originele taal-2Engels
    Pagina's (van-tot)245-8
    Aantal pagina's4
    TijdschriftFEMS Yeast Research
    Volume2
    Nummer van het tijdschrift2
    StatusGepubliceerd - mei 2002

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