Osmophilism in foodgrain storage fungi.
A comparative study of different species of storage fungi isolated from rice showed them to be truly osmophilic rather than osmotolerant. Their osmophilism was of a high order, their optimum sucrose requirement being in the range of 50% to 75% w/v in the medium. However, only Aspergillus glaucus was obligately osmophilic. A sucrose concentration of 50% w/v in Czapek-Dox agar was concluded to be the most suitable for the isolation of these different fungi from foodgrains.
D001230:Aspergillus / Q000302:isolation & purification / Q000502:physiology*; D001231:Aspergillus flavus / Q000502:physiology; D003470:Culture Media; D005516:Food Microbiology; D012275:Oryza / Q000382:microbiology*; D009994:Osmolar Concentration; D013395:Sucrose
D003470:Culture Media; D013395:Sucrose