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rhizopus oligosporus dsm 1964  (ATCC)


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    ATCC rhizopus oligosporus dsm 1964
    Rhizopus Oligosporus Dsm 1964, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 107 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/dsm+1964/Clone+15+HL-60/10__5937_slash_ffr0___50500-182-0-5
    Average 94 stars, based on 107 article reviews
    rhizopus oligosporus dsm 1964 - by Bioz Stars, 2026-09
    94/100 stars

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    Related Articles

    Incubation:

    Article Title: Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake
    Article Snippet: The prolongation of the incubation time (up to 72 and 96 h) did not further improve the activity of the material, and it even had the opposite effect in the case of two strains (RP 0.5 values increased by over 30% (DSM 1964) and over 70% (ATCC 64063), as compared to the material fermented for 48 h). .. This tendency is different than the one observed during the fermentation of flaxseed oil cake with ATCC 64063 and DSM 1964, where the longer incubation time (72 h–144 h) was generally more effective than a two-day process [ ]. ..

    Article Title: Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake
    Article Snippet: The prolongation of the incubation time (up to 72 and 96 h) did not further improve the activity of the material, and it even had the opposite effect in the case of two strains (RP0.5 values increased by over 30% (DSM 1964) and over 70% (ATCC 64063), as compared to the material fermented for 48 h). .. This tendency is different than the one observed during the fermentation of flaxseed oil cake with ATCC 64063 and DSM 1964, where the longer incubation time (72 h–144 h) was generally more effective than a two-day process [19]. ..



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    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus NRRL 2710.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus NRRL 2710.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus DSM 1964.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus DSM 1964.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Dry mass loss, glucosamine content, pH value, and Lactiplantibacillus plantarum count after fermentation.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Dry mass loss, glucosamine content, pH value, and Lactiplantibacillus plantarum count after fermentation.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Dietary fibre and B group vitamin level in substrate and fermented products.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Dietary fibre and B group vitamin level in substrate and fermented products.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Peptide level and antioxidant activity in buffer extracts.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Peptide level and antioxidant activity in buffer extracts.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Antioxidant Activity Assay

    Peptide level, antioxidant activity, and ACE inhibitor activity after in vitro digestion.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Peptide level, antioxidant activity, and ACE inhibitor activity after in vitro digestion.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Antioxidant Activity Assay, Activity Assay, In Vitro

    Effect of in vitro digestate on the viability of Caco-2 cells. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Effect of in vitro digestate on the viability of Caco-2 cells. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: In Vitro

    Transepithelial electric resistance (TEER) during Caco-2 cell culture. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Transepithelial electric resistance (TEER) during Caco-2 cell culture. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Cell Culture, In Vitro

    (a) Intestinal alkaline phosphatase and (b) sucrase-isomaltase activity during Caco-2 cell culture. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. Different letters indicate significant differences ( p ≤ 0.05). NF: cells treated with in vitro digestion of fermentation substrate.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: (a) Intestinal alkaline phosphatase and (b) sucrase-isomaltase activity during Caco-2 cell culture. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. Different letters indicate significant differences ( p ≤ 0.05). NF: cells treated with in vitro digestion of fermentation substrate.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Activity Assay, Cell Culture, In Vitro