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Osmophilism in foodgrain storage fungi

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Abstract

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.

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References

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Author notes

  1. G. L. Rao

    Present address: Department of Biochemistry, University of Madras, 00025, Madras, India

Authors and Affiliations

  1. Centre for Advanced Study in Botany, University of Madras, 600 005, Madras, India

    G. L. Rao & I. Kalyanasundaram

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  1. G. L. Rao
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  2. I. Kalyanasundaram
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Memoir No. 243 from the Centre for Advanced Study of Botany

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Rao, G.L., Kalyanasundaram, I. Osmophilism in foodgrain storage fungi. Mycopathologia 83, 3–7 (1983). https://doi.org/10.1007/BF00437404

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  • DOI: https://doi.org/10.1007/BF00437404

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