Title: Rhizopus oligosporus mycelial penetration and enzyme diffusion in soya bean tempe
Abstract: Histological observations were made on the penetration of hyphae of Rhizopus oligosporus into soya bean tempe and defatted soy flour. Hyphae infiltrated to a depth of ∼ 2 mm in 40 hours for soya bean tempe and to ∼ 5–7 mm for tempe-flour in the same time. Different staining techniques were followed, including the use of Harris' haematoxylin and eosin and a Grocoh methenamine silver fungal stain. During tempe fermentation, different enzymes were produced, which included proteases, and their activities are shown. A schematic model that related endoglucanase and endoxylanase diffusion with the movement of hyphae is proposed.
Publication Year: 1998
Publication Date: 1998-09-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 52
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