Physiological properties and enzymatic activities of Rhizopus oligosporus in solid state fermentations.

The physiology of fungus Rhizopus oligosporus in the solid state fermentation of Pisum sativum was investigated by means of digital analysis of microscopic image. The correlations between the hyphal fractions within physiological zones, the release of glucose and soluble proteins, and enzymatic activities of the examined strain were also estimated.