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Nutrition of tempe moulds
Author(s) -
Graffham A.J.,
Gordon M.H.,
Westby A.,
Owens J.D.
Publication year - 1995
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1995.tb01046.x
Subject(s) - rhizopus oligosporus , rhizopus arrhizus , stachyose , raffinose , food science , rhizopus oryzae , chemistry , phytic acid , tempe , carbon source , energy source , biochemistry , lipase , fermentation , organic chemistry , enzyme , coal , sucrose
The nutritional requirements in vitro of Amylomyces rouxii NRRL 3160, Rhizopus arrhizus NRRL 1469, R. arrhizus NRRL 1526, R. oligosporus NRRL 2710, R. oligosporus NRRL 5905, R. oligosporus NRRL A‐10457, R. oryzae IMI 215407, R. oryzae NRRL 3563 and R. stolonifera NRRL A‐2293 were investigated. All strains grew in glucose‐ammonium‐salts medium without addition of vitamins. None utilized, as sole carbon and energy source, raffinose or stachyose, the main flatulence‐associated oligosaccharides in soybean. All the strains, except Rhizopus oryzae IMI 215407, utilized one or more long chain fatty acids as sole sources of carbon and energy but only the R. arrhizus strains, R. oryzae NRRL 3563 and R. stolonifera , were able to use glycerol as sole carbon and energy source. Phytic acid was used neither as a source of carbon nor of phosphate by any strain.