Microorganisms are able to multiply fast using a variety of substrates, and microbial reactions are very specific and can be conducted at 25 ☌ and atmospheric pressure, leading to high production levels. Compared to chemical processes, the use of microorganisms in fermentation has several advantages 5. The Nagoya protocol on access to genetic resources has triggered a worldwide search for effective microbial strains as well as the development of efficient utilization tools 7. The demand for industrial level fermentation techniques using microorganisms is increasing worldwide, with many countries considering microbial resources to be important assets 5, 6. Our results suggest that plasma enhances fungal spore germination by stimulating spore swelling, depolarizing the cell membrane, and activating calcium and MAPK signaling.įermentation with microorganisms is used to produce various compounds in industries related to food, medicine, and bioremediation such as antibiotics, alcohols, amino acids, enzymes, organic acids, and other bioproducts 1– 4. Plasma treatment depolarized spore membranes, elevated intracellular Ca 2+ levels, and activated mpkA, a MAP kinase, and the transcription of several germination-associated genes. Spore swelling, the first step in germination, was accelerated following plasma treatment, indicating that plasma may be involved in loosening the spore surface.
Treating fungal spores in background solutions of phosphate buffered saline (PBS) and potato dextrose broth (PDB) with micro dielectric barrier discharge plasma using nitrogen gas for 2 and 5 min, respectively, significantly increased the germination percentage. The objective of this study was to investigate the potential of plasma to enhance spore germination, the initial step in fungal colonization, using Aspergillus oryzae, a beneficial filamentous fungus used in the fermentation industry. Non-thermal atmospheric pressure plasma is an effective tool that could overcome this barrier.
Poor and unstable culture growth following isolation presents a technical barrier to the efficient application of beneficial microorganisms in the food industry.
0 kommentar(er)
