Estimation of fungal infection of peanut kernels by determination of free glutamic acid content

Article Abstract:

Peanut kernels that were initially inoculated with Aspergillus parasiticus and noninoculated kernels were incubated under a humidified atmosphere to determine the effects of fungal infection on the chemistry of the kernels. Analysis of the chemical composition of peanut kernels during fungal infection indicated the presence of increased threonine and tyrosine levels. Furthermore, fungal infection reduced the levels of free glutamic acid and sucrose in the peanut kernels.

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N-Glycan modification in Aspergillus species

Article Abstract:

Protein N-glycan engineering in two Aspergillus species is described. Heterologous fusion proteins, such as mannosidases and glycosyltransferases, as well as the deletion of a gene (algC) coding are introduced for an enzyme involved in an early step of the fungal glycosylation pathway.

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Endo-xylogalacturonan hydrolase, a novel pectinolytic enzyme

Article Abstract:

An enzyme has been identified in Aspergillus tubingensis that can break down the hairy regions of pectin polymers. The enzyme breaks down the xylose-substituted galacturonic acid backbone.

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