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Aspergillus

The genus Aspergillus has a worldwide distribution and is one of the most common of all groups of fungi. They are possibly the greatest contami­ nants of natural and man-made organic products, and a few species can cause infections in man and animals. The aspergilli are also one of the most importan...

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Bibliographic Details
Other Authors: Smith, J.E. (Editor)
Format: eBook
Language:English
Published: New York, NY Springer US 1994, 1994
Edition:1st ed. 1994
Series:Biotechnology Handbooks
Subjects:
Animal Anatomy
Microbial Ecology
Anatomy, Comparative
Botany
Biochemistry
Biotechnology
Medical Microbiology
Plant Science
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 6. Intraspecific Protoplast Fusion of Aspergillus niger
  • References
  • 4 Molecular Genetics and Expression of Foreign Proteins in the Genus Aspergillus
  • 1. Introduction
  • 2. Methodology
  • 3. Expression of Foreign Proteins
  • References
  • 5 Solid-State Fermentations of the Genus Aspergillus
  • 1. Introduction
  • 2. Fungal Growth Characteristics in a Solid-State Medium
  • 3. Dynamic and Thermodynamic Properties of a Solid-State Medium
  • 4. Influence of Physicochemical Parameters of the Medium in Solid-State Fermentation
  • 5. Aspergillus Products
  • References
  • 6 Liquid Fermentation Systems and Product Recovery of Aspergillus
  • 1. Introduction
  • 2. Submerged Cultivation
  • 3. Current Technology
  • 4. Citric Acid Production
  • 5. Enzyme Production
  • 6. Heterologous Protein Production
  • 7. Downstream Processing
  • 8. OverallConclusions
  • References
  • 7 Enzymes of the Genus Aspergillus
  • 1. Introduction
  • 2. Production and Recovery of Enzymes
  • 1 Taxonomy—Current Concepts of Aspergillus Systematics
  • 1. Introduction
  • 2. Criteria for Classification and Identification
  • 3. Nomenclature
  • 4. Current Taxonomic Scheme
  • References
  • 2 Physiology of Aspergillus
  • 1. Introduction
  • 2. Water Availability (aw)
  • 3. Temperature .
  • 4. pH
  • 5. Gas Composition
  • 6. Mycotoxin Production
  • 6.1. Fungal Factors
  • 6.2. Environmental Factors
  • 7. Summary
  • References
  • 3 Improvement of Industrial Aspergillus Fungi
  • 1. Breeding by Protoplast Fusion of Koji Mold, Aspergillus sojae
  • 2. Improvement of Enzyme Productivities through Mutation or Haploidization of Heterozygous Diploids Obtained by Protoplast Fusion of Aspergillus sojae
  • 3. Interspecific Protoplast Fusion between Aspergillus oryzae and Aspergillus sojae
  • 4. Interspecific Electrofusion between Protoplasts of Aspergillus oryzae and Aspergillus sojae
  • 5. Interspecific Hybridization of Aspergillus awamori and Aspergillus oryzae by Protoplast Fusion
  • 3. Downstream Processing and Recovery
  • 4. Amylolytic Enzymes of Aspergillus Species
  • 5. Pectinolytic Enzymes
  • 6. Cellulases
  • 7. Xylanases
  • 8. Lipases
  • 9. Glucose-Transforming Enzymes
  • 10. Proteinases
  • 11. Miscellaneous Enzymes
  • 12. Conclusions
  • References
  • 8 Health-Related Aspects of the Genus Aspergillus
  • 1. Introduction
  • 2. Aspergillosis
  • 3. Mycotoxicosis
  • 4. Epidemiology, Host Susceptibility, and High-Risk Groups .
  • 5. Other Medical Aspects
  • 6. Conclusions
  • References

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