The present study investigates the effects of varying levels of dietary fermented Aspergillus oryzae (0 g Kg-1 as control group, 10, 20 and 30 g Kg-1) on performance and haemato-immunological indices of common carp (Cyprinus carpio) fingerlings. Common carp fingerlings (n=240, w=4.56±0.17 g) were supplied, randomly stocked in 12 aquaria and fed with experimental diets for 7 weeks. The results r...

Acidovorax citrulli is a seedborne bacterium that causes bacterial fruit blotch of cucurbit plants including watermelon and melon. A. citrulli strains can be divided into two major groups based on DNA fingerprint analyses and biochemical properties. Group I strains have been generally isolated from non-watermelon cucurbits, while group II strains are closely associated with watermelon. In the p...

mucormycosis is an invasive fungal infection caused by filamentous fungi of the mucoraceae family. the genera most commonly responsible are mucor or rhizopus. the disease occurs mostly in association with diabetic ketoacidosis. mucormycosis has an extremely high death rate even when aggressive surgery is done. death rates range from 25-85% depending on the body area involved.a case of rhinocere...

Cystathionine β-synthase (CBS) domain containing proteins (CDCPs) constitute a big family in plants and some members in this family have been implicated in a variety of biological processes, but the precise functions and the underlying mechanism of the majority of this family in plant immunity remain to be elucidated. In the present study, a CBS domain containing protein gene, OsCBSX3, is funct...

The antioxidant capacity and antioxidant constituents of two filamentous fungi (Acremonium charticola and Rhizopus oryzae) isolated from the Indonesian fermented dried cassava (gathot) were evaluated in the present study. The antioxidant capacity of the fungal crude extracts was assessed based on the 2,2'-azino-bis(3-ethyl-benzthiazolin-6-sulfonicacid) (ABTS) method. Total phenolics were determ...

Aspergillus oryzae has been utilized as a host for heterologous protein production because of its high protein secretory capacity and food-safety properties. However, A. oryzae often produces lower-than-expected yields of target heterologous proteins due to various underlying mechanisms, including degradation processes such as autophagy, which may be a significant bottleneck for protein product...

Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown. We sequenced the transcriptomes of A. oryzae 100-8 and A. oryzae 3.042 under similar soy sauce fe...

At a time when the notion of microorganisms did not exist, our ancestors empirically established methods for the production of various fermentation foods: miso (bean curd seasoning) and shoyu (soy sauce), both of which have been widely used and are essential for Japanese cooking, and sake, a magical alcoholic drink consumed at a variety of ritual occasions, are typical examples. A filamentous f...

At a time when the notion of microorganisms did not exist, our ancestors empirically established methods for the production of various fermentation foods: miso (bean curd seasoning) and shoyu (soy sauce), both of which have been widely used and are essential for Japanese cooking, and sake, a magical alcoholic drink consumed at a variety of ritual occasions, are typical examples. A filamentous f...

Pyricularia oryzae (Tel. Magnaporthegrisea) is currently used as a fungal model for plantmicrobeinteraction studies as well as an indicative model for anticancer drug discovery. Thepresent study introduces the optimal condition in which P. oryzae grows and sporulates beston common culture media. We have considered three fungal culture media, i.e. PDA, PCA andWA, based on which P. oryzae sporula...