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  • Bohnen(Phaseolus vulgaris)  (1)
  • Brine shrimp text  (1)
  • 1990-1994  (2)
Collection
Publisher
Years
  • 1990-1994  (2)
Year
  • 1
    Electronic Resource
    Electronic Resource
    Springer
    Mycopathologia 121 (1993), S. 123-127 
    ISSN: 1573-0832
    Keywords: Brine shrimp text ; Mucorales ; Plant assays ; Toxicity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Abstract The toxigenicity of representatives of 15 species of Mucorales (Absidia glauca, Actinomucor elegans, Cunninghamella elegans, Helicostylum piriforme, Mortierella isabellina, Mortierella (Mucor) rammaniana, Mucor hiemalis, Mucor mucedo, Mucor spinosus, Phycomyces blakesleeanus, Rhizopus oligosporus, Rhizopus stolonifer, Syncephalastrum racemosum, Thamnidium elegans, Zygorhynchus moelleri) towards the larvae of brine shrimp (Artemia salina) and the growth of pea seedlings (Pisum sativum) and tobacco plants (Nicotiana tabacum) was evaluated. The fungi were cultivated on malt extract agar and aqueous solutions of the cultures were tested.Thamnidium elegans showed a marked toxic action towards brine shrimp (mortality: 74.1%) andPhycomyces, Actinomucor andSyncephalastrum were only weakly toxic. Length and weight of stems of pea seedlings were moderately reduced by extracts ofAbsidia, Cunninghamella, Zygorhynchus andThamnidium and to a lesser degree byMucor spinosus. Cunninghamella andMucor spinosus also inhibited the development of pea hypocotyls. The length of tobacco stems was reduced byMortierella ramanniana, Rhizopus stolonifer andCunninghamella elegans. Wilting or other toxic phenomena were never observed with both test plants. Considering the present results and data from literature it is suggested that species of Mucorales have only a weak toxigenicity.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1436-6215
    Keywords: Fermented foodstuffs ; miso ; koji ; peas(Pisum sativum) ; beans(Phaseolus vulgaris) ; Fermentierte Lebensmittel ; Miso ; Koji ; Erbsen(Pisum sativum) ; Bohnen(Phaseolus vulgaris)
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Zusammenfassung Miso ist eine fermentierte Sojabohnenpaste, die in Japan weite Verwendung als Suppeneinlage und Würzmittel findet. Bei der Herstellung wird Koji (mit dem SchimmelpilzAspergillus oryzae durchwachsenes Getreide) als Enzymquelle eingesetzt. Erbsen(Pisum sativum) und Bohnen(Phaseolus vulgaris) heimischer Herkunft können die Sojabohnen als Substrat ersetzen. Dabei werden die Körner (Erbsen, Bohnen und Sojabohnen zum Vergleich) gewaschen, eingeweicht, geschält und 35 Minuten lang bei vermindertem Druck gekocht. Anschließend werden die Körner zermahlen und mit Salz, Koji und Mugi-Miso als Starter vermischt und 14 Tage lang bei 45°C inkubiert. Während der Fermentation steigt der Glukosegehalt bis zu einem Maximalwert nach 8–10 Tagen an und fällt dann ab. Der Rohproteingehalt fällt während der Inkubation, während die Trockenmasse ansteigt. Bei allen drei Miso-Arten sinkt der pH-Wert während der Fermentation ab. Geruch und Geschmack der Endprodukte werden von den meisten der 40 Testpersonen als aromatisch-säuerlich bezeichnet; Erbsen-Miso riecht und schmeckt für viele Personen auch etwas süßlich. Der typische Leguminosengeschmack fehlt immer.
    Notes: Summary Miso is a fermented soybean paste widely used in Japan as a soup base or as a seasoning agent. Koji (cereal grains with the moldAspergillus oryzae) serves as enzyme source. Peas(Pisum sativum) and beans(Phaseolus vulgaris) of German origin can be used as substitutes for soybeans in the preparation of miso-like products. The legumes (peas, beans and soybeans for comparison) are washed, soaked in boiled water, dehulled and cooked for 35 min at reduced pressure. After grounding the seeds are mixed with salt, koji and mugi miso as starter and incubated at 45°C for 14 days. During fermentation the glucose content increases up to 8–10 days and subsequently drops down. Crude protein decreases during incubation while dry matter increases. The pH value of all three miso types decreases during the fermentation period. Most of the 40 test persons characterize odor and flavor of the three misos as aromatic or sour; pea miso is often recorded to have a sweet-like odor and flavor. A legume-like taste of the final products has not been recorded.
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