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. 2020 Jun 5;7:8. doi: 10.1186/s40694-020-00099-9

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© The Author(s) 2020

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 1 — Imaging analysis of A. oryzae penetration into steamed rice. aKoji of different rice races and polishing rates. Chiyo-nishiki (eating rice) and Yamada-nishiki (sake rice) polished 90% or 50%. Scale bar: 1 cm. b Images of section of koji by zoom microscopy. c Fluorescent images of A. oryzae (H2B-GFP) penetration into the steamed rice. The sections were sliced by cryo-microtome. Scale bars: 200 μm. d Distance of fungal penetration from surface in C90, Y90 and Y50. Error bar: S.D., n = 20 hyphae in 3 independent koji. ***P ≤ 0.001