Abstract
Histological observations were made on the penetration of hyphae of Rhizopus oligosporus into soybean cotyledons in tempeh, an Indonesian soybean food. Hyphal penetrations averaged one per 1,400 μm2 (±390 μm2) on the curved (outer) cotyledon surface and one per 1,010 μm2 (±340 μm2) on the flat (inner) one. Hyphae infiltrated to a depth of 742 μm, or about 25% of the average width of a soybean cotyledon. This previously unreported degree of penetration offers partial explanation for the rapid physical and chemical changes in soybeans during tempeh fermentation.
Full text
PDF
Images in this article
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- BOSE J. C. Mercuric chloride as chromosome fixative for oily material. Stain Technol. 1952 Mar;27(2):121–122. [PubMed] [Google Scholar]
- HESSELTINE C. W. A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION. Mycologia. 1965 Mar-Apr;57:149–197. [PubMed] [Google Scholar]
- WILCOX H. E. STAINING PLANT TISSUES WITH CHLORAZOL BLACK E AND PIANESE III-B. Stain Technol. 1964 Mar;39:81–86. doi: 10.3109/10520296409061212. [DOI] [PubMed] [Google Scholar]