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Search for "molitoris h.": 3 articles found.
GRYGANSKI A.P., KIRCHHOFF B., MOLITORIS H.P. (2000): Fruitbody quality and enzyme production of strains of Hericium erinaceus, an edible mushroom of medicinal relevance. [Fruitbody colour, fruit body quality, Hericium erinaceum, laccase, tyrosinase] Czech Mycology 52(3): 195-207 (published: 7th December, 2000)
abstract
Cultivation experiments of 14 heterokaryotic strains of the edible and medicinally relevant mushroom Hericium erinaceus have shown a large variation in yield, quality and colour of the fruitbodies (Kirchhoff 1996). To determine the reasons for different fruitbody colours, phenoloxydases in the vegetative mycelium on agar and liquid media were investigated. It was shown that the colour of the fruitbodies correlates with the presence and activity of the phenoloxidase laccase. There is no correlation between fruitbody colour and presence of the phenoloxidase tyrosinase, responsible for browning of white button mushroom fruitbodies, Agaricus bisporus. The data obtained are important for selection or breeding of new H. erinaceus strains with good fruitbody qualities.
MOLITORIS H.P. (2000): Methods for determination of enzymatic activities of marine fungi. [marine fungi, enzymes, methods, metabolism, artificial seawater medium] Czech Mycology 52(2): 97-124 (published: 20th April, 2000)
abstract
The physiology, particularly enzymatic activities of marine fungi are little investigated and their role in the marine habitat is understood unsufficiently. This is due to difficulties with cultivation and determination of the enzymes to the fact that mostly not standardized methods are used. Current methods for determination of enzymatic activities in marine fungi are reviewed and the problems in cultivating marine fungi and determining their enzymatic activities are discussed. Twentytwo commonly used qualitative, semiquantitative and quantitative methods for the determination of 26 enzymatic activities of different metabolic pathways after cultivation in solid and liquid media are presented and the references given.
MOLITORIS H.P. (1995): Fungi in biotechnology. Past, present, future. [Fungi, biotechnology, past, present, future] Czech Mycology 48(1): 53-65 (published: 16th May, 1995)
abstract
From multiple uses of fungi in early historic times, “early biotechnological processes” developed. Fungi were used here already e.g. for production of cheese, bread, wine, beer and other foodstuff. Based on these processes, fungi today have become one of the most important group of organisms in modern technology, where food, fodder and various metabolites such as antibiotics, enzymes, steroids etc. are produced on an industrial scale. An equally important role of fungi in biotechnology is also to be expected for the future where - in addition to existing uses - fungi will be increasingly used employing modern methods such as genetic engineering and will also new applications as in pollution control, biological control of pests, microbial leaching and even biotechnology.
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