RHIZOPUS-OLIGOSPORUS MYCELIAL PENETRATION AND ENZYME DIFFUSION IN SOYA BEAN TEMPE

Histological observations were made on the penetration of hyphae of Rh izopus oligosporus into soya bean tempe and defatted soy flour. Hyphae infiltrated to a depth of similar to 2 mm in 40 hours for soya bean t empe and to similar to 5-7 mm for tempe-flour in the same time. Differ ent staining techniques were followed, including the use of Harris' ha ematoxylin and eosin and a Grocoh methenamine sliver fungal stain. Dur ing tempe fermentation, different enzymes were produced, which include d proteases, and their activities are shown. A schematic model that re lated endoglucanase and endoxylanase diffusion with the movement of hy phae is proposed. (C) 1998 Elsevier Science Ltd. All rights reserved.