INFLUENCE OF LIGHT ON STORAGE CARBOHYDRATE-COMPOSITION IN ASPERGILLUS-JAPONICUS DURING SPOROGENESIS

被引：0
|
作者：
GORNOVA, IB
FEOFILOVA, EP
TERESHINA, VM
机构：
来源：
MICROBIOLOGY | 1992年 / 61卷 / 02期
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中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
Changes in carbohydrate composition during sporogenesis in Aspergillus japonicus were studied. It was found that the high glucose content present during induction was gradually replaced by increased mannitol followed by an increase in trehalose during the terminal phase of sporogenesis. Green light (lambda = 530 nm) was found to influence carbohydrate composition during spore formation by increasing the glucose content more than two-fold compared to dark controls. Red light (lambda = 650 nm) had no such effect. Light was found to protect the surface morphology of spores subjected to freeze-drying.
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页码：132 / 136
页数：5
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