Fungal solid-state fermentations (SSF) are applied in many traditional food fermentation processes. There is abundant proof in literature that the product spectrum from SSF is very different from that obtained in submerged fermentation (SmF). However, the mechanisms underlying these differences are not at all understood. Therefore rational new design of SSF processes to make new products and optimise the production of existing products is not possible. Only recently, significant advances have been made in understanding the physical (process engineering) aspects of SSF but the information on physiology and molecular genetics is limited. We have initiated a comparative analysis of gene expression of the model organism Aspergillus oryzae in SSF and SmF. With the development of fungal genomics technology a genome-wide approach can be followed to study SSF specific gene expression. Our results show a large difference in the spectrum of expressed genes in SSF and SmF as confirmed by Northern analysis. Our results indicate the presence of gene regulatory mechanisms specific for surface grown Aspergillus oryzae not observed in liquid cultures.
Fungal Genet. Newsl. 50 (Supl):abstract
Full conference title:
22nd Fungal Genetics Conference
- Fungal Genetics Conference 22nd (2001)