Interruption of dormancy to improve viability of Rhizopus oligosporus sporangiospores is crucial for the application of stored starter cultures for fungal (tempe) production. We aimed to assess the extent of dormancy and factors that could result in activation. Whereas heat treatments were unsuccessful, Malt Extract Broth (MEB) showed to be a good activation medium, with 80% of dormant spores being activated as measured by fluorescence microscopy using a fluorescent marker, compared with 11% with the control. Peptone and yeast extract but not glucose played an important role in activating dormant spores. Metabolically active (fluorescent) and swollen spores, followed by germ tubes were obtained after activation in MEB for 25 min., 2 and 4 It, respectively, at 37 degreesC. Simultaneously, some interesting transitions took place. Dormant spores represent 85-90% of the total spores at harvest and after drying. Their number decreased to 21-32% after activation with MEB with a concomitant increase of metabolically active spores. As a result of storage, some dormancy was lost, yielding an increase of active spores from 11.2% at harvest to 28.8% after 3 months storage. Levels of active spores were well correlated with their viability. By activation of dormant spores, their viability increased; levels of viable and active spores were maximum in I month old starter (61.7% and 75.9% of total spores, respectively) but gradually decreased with concomitant increase of the number of dead spores. (C) 2003 Elsevier B.V. All rights reserved.
|Journal||International Journal of Food Microbiology|
|Publication status||Published - 2004|
- phycomyces-blakesleeanus spores
- mucor-racemosus sporangiospores
- tempeh fermentation
- heat activation