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Quantification of the glucosamine content in the filamentous fungus Monascus ruber cultured on solid surfaces
Author(s) -
Chysirichote Teerin,
Reiji Takahashi,
Asami Kazuhiro,
Ohtaguchi Kazuhisa
Publication year - 2014
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.201200350
Subject(s) - glucosamine , maltose , food science , chemistry , biomass (ecology) , agar , starch , sucrose , yeast extract , botany , biochemistry , biology , bacteria , fermentation , genetics , agronomy
We evaluated whether the glucosamine content in the filamentous fungus Monascus ruber NBRC 32318, cultured on a solid surface (agar) containing different carbon and nitrogen sources, could be used as a measure of biomass. The relationship between the amounts of glucosamine and biomass was independent of the cultivation period, but was dependent on the carbon source ( D ‐glucose, D ‐fructose, maltose, sucrose, or rice starch) and the nitrogen source (ammonium chloride, sodium nitrate, monosodium glutamate, or yeast extract) in the agar; it was also dependent on the culture method (solid‐surface culture or submerged culture). We concluded that the amount of glucosamine extracted from M. ruber is a useful index for the fungal biomass when the relationship between M. ruber biomass and glucosamine content has previously been calibrated for the carbon and nitrogen sources used. Examination of microphotographs of M. ruber hyphae in conjunction with quantification of the glucosamine and biomass contents indicated that the variation in the glucosamine content per unit biomass affects the hyphal morphology of the fungus, and especially the hyphal diameter.