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Verlauf und Beeinflussung der Autolyse von Hypomyces ochraceus m 359
Author(s) -
Riemay K.H.,
Weise M.
Publication year - 1979
Publication title -
zeitschrift für allgemeine mikrobiologie
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0044-2208
DOI - 10.1002/jobm.19790190406
Subject(s) - autolysis (biology) , aspergillus ochraceus , chemistry , incubation , incubation period , food science , peracetic acid , dry weight , biology , biochemistry , botany , enzyme , mycotoxin , ochratoxin a , hydrogen peroxide
Growth and natural autolysis of the ascomycete Hypomyces ochraceus were investigated in shake cultures by measuring dry weight, pH value, and uptake of carbohydrate. The alkaline autolysis resulted in maximum loss of 53% of dry weight during an incubation period of 35 days. Early autolysis was induced by limitation of oxygen, increasing temperature, addition of peracetic acid, and sodiumacide. Autolysis is discussed to be derived from deficiency of energy.