摘要:

SUMMARYProcedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined. These include tempeh, ragi, sufu, shoyu, ang-kak, tea fungus, and miso. The fungi used in the manufacture of fermented foods belong to the yeasts, Mucorales,Aspergillus, Penicillium, andMonascus, with the almost complete exclusion of all other fungi. As a supplement, a list of food fermentations and references to their literature in which fungi are involved are given.

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018201

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018202

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018203

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018204

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor

摘要:

SUMMARYThree species ofAbsidiahaving globose sporangiospores are described from culture; namely,A. glauca, A. coerulea, and a new species,A. californica.They were shown to be closely related by a comparison of their characteristics and by interspecific mating reactions of certain strains. Three species,A. septata, A. reflexa, andA. scabramust still be recognized, even though there are no cultures in existence and apparently they were each reported but once.

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018205

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018206

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor

摘要:

SUMMARYThe beneficial effect on the growth ofMorchella crassipesof the addition of natural materials to a medium of mineral salts, dextrose, vitamins of the B complex, and purine and pyrimidine bases is because of the ash of the natural products. Manganese and calcium are primarily concerned. The complex interrelations between pH, Mn, Ca and chelating agents on the growth ofM. crassipesare discussed. The ash of natural products is identified as the“filtrate factor”for this fungus.

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018207

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018208

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018209

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor

摘要:

SUMMARYThe light absorption by living, uninjured mycelium ofAscochyta pisi, Pleospora herbarum, andPyronema omphalodeswas studied spectrophotometrically, using two specially devised methods. Differences between sporulating colonies exposed to near-ultraviolet radiation and nonsporulating colonies grown in darkness were evident, particularly inP. omphalodes.Exposed colonies showed increased absorption mainly in the region 300–350 mμ. Substances causing this increased absorption were located in irradiated vegetative mycelium ofP. omphalodesand possibly in the spores ofA. pisi.Absorption of 300–350 mμradiation by mycelium corresponds to one waveband of radiation (310 mμ) previously found to be very effective in inducing sporulation inA. pisi, P. herbarumandAlternaria chrysanthemi.

ISSN:0027-5514    

DOI:10.1080/00275514.1965.12018210

出版商:Taylor&Francis    

年代:1965

数据来源: Taylor